Last week, it hit an amazing 80 degrees in New York. While this is unseasonably warm for spring (and temps dropped in a shocking free fall by dinnertime), it did give me some hope that warm weather is on its way at last. And for me, one of the sure signs of spring and summer is the arrival of Key Lime Pie on menus at some of my favorite restaurants!
Key Lime Pie is one of my most beloved desserts. Equal parts tangy and sweet, it’s gained increasing popularity across the country recently (and not just in pie form – a Key Lime Pie Martini is a game changer!).
According to Southern Living magazine, the exact origins of Key Lime Pie are somewhat debated, but most food historians agree that it was invented in the Florida Keys in the late 19th or early 20th century and was named after the Key Lime (a small, tart citrus fruit that grows in the region). Unlike common (Persian) limes found in your local grocery store, Key Limes have a unique, tangy flavor that gives the pie its distinctive taste.
Want to try this yummy dessert? The perfect recipe is below. This “secret recipe” was shared with me by a lifelong friend (and incredible baker). And, it’s guaranteed, every time.
Ingredients
- 1/3 cup butter
- ¼ cup white sugar
- 1 ¼ cups finely crushed graham crackers (about 18)
- 3 egg yolks
- 1 14-oz. can (1 ¼ cups) sweetened condensed milk
- ½ to ¾ teaspoon of finely grated Key Lime peel
- 1/3 cup water
- ½ cup lime juice (8 -10 Key Limes or 3 regular limes if you’re in a pinch)
- whipped cream
- thinly sliced limes
Assembly and Baking Instructions
- Make the graham cracker crust first. Melt butter and thoroughly stir in sugar. Add crushed graham crackers and mix well so that all the crumbs are coated.
- Spread the mixture evenly in a 9-inch metal or glass pie plate (or, to create adorable, individual tarts, use a heavy gauge steel mini-muffin pan). It’s essential that the thickness of the crust be uniform and the bottom is thoroughly covered.
- Chill for approximately one hour.
- Separate egg yolks and whites (you’ll only need the yolks for this recipe)
- In a mixing bowl, beat the egg yolks and gradually stir in sweetened condensed milk and lime peel. Add the water and lime juice and mix well. This mixture will thicken.
- Spoon this filling into the graham cracker crust filled pie plate or muffin pan.
- Bake in 325-degree oven for 20 minutes (slightly less for individual tarts). Remove pie from oven and chill for at least an hour before serving.
- Garnish individual slices or mini tarts just before serving with whipped cream, lime slices, and/or a sprinkle of grated lime peel.
- Makes 8 servings.
Regardless of the weather outside, the taste of this Key Lime Pie will instantly transport you to tranquil beaches with balmy ocean breezes!
While you’re here, please don’t forget to enter our most recent home, garden, and style giveaways. And, if you enjoyed this “Key Lime Pie: Welcome Spring with a Slice of Sunshine!” post, visit the In the Kitchen tab for even more ideas!
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DISCLAIMER: No financial compensation was received in exchange for this “Key Lime Pie: Welcome Spring with a Slice of Sunshine!” post. Regardless, I only recommend products or services I believe will be good for my readers.
Susan Said…WHAT?! was named one of the Top 50 Beauty Blogs in the World by RebateZone and is your guide to a life filled with style. Inside, you’ll find everything from must-have fashion and accessories, to gorgeous gardens, stunning interiors, plus the latest products for parties, weddings, and events of all kinds. Susan Conforte McNeill is an author, entrepreneur, and co-founder of the literacy organization Success Won’t Wait!