Florida key lime pie is tart custard from key lime juice, sweetened condensed milk and egg yolks baked into a graham cracker crust and topped with whipped cream.

Key lime pie originated in the Florida Keys in the late 1800s, when sweetened condensed milk and graham crackers reached the islands by railway and key limes grew wild around Key West. The Borden company introduced sweetened condensed milk in 1856 and Florida cooks used it because fresh dairy was scarce in the Keys. Florida named key lime pie the official state pie in 2006. Orlando's P is for Pie in Audubon Park bakes a celebrated slice version, and most Florida-leaning bakeries and seafood spots like The Boathouse run a key lime version on the dessert menu.

Where to eat Florida key lime pie in Orlando

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Make it at home

Serves 82 hrEasy

Ingredients

  • 200g graham crackers, crushed fine
  • 100g unsalted butter, melted
  • 50g granulated sugar
  • 4 large egg yolks
  • 1 can sweetened condensed milk (397g)
  • 120ml fresh key lime juice (from about 25 key limes, or bottled key lime juice)
  • Zest of 4 key limes
  • 200ml whipping cream and 2 tablespoons sugar to top

Method

  1. Preheat oven to 175C / 350F.
  2. Combine crushed graham crackers, melted butter and sugar in a bowl. Press evenly into a 23cm pie pan and bake 10 minutes. Cool.
  3. Whisk egg yolks until pale, about 3 minutes. Add sweetened condensed milk and whisk to combine. Whisk in key lime juice and zest until smooth.
  4. Pour filling into cooled crust. Bake 15 minutes until just set with a slight wobble.
  5. Cool to room temperature, then refrigerate at least 2 hours.
  6. Whip cream with sugar to soft peaks and top each slice before serving.

Editor tip. Use real key lime juice, not Persian lime. Bottled key lime juice from Florida is acceptable and often more practical.

Common allergens: Gluten, Dairy, Eggs.