Tart Key lime juice mixed with sweetened condensed milk and egg yolks, poured into a graham cracker crust, baked just until set, then chilled.

Key lime pie originated in the Florida Keys in the 1890s when sweetened condensed milk became widely available. The Joe's Stone Crab and Columbia Restaurant versions cemented the regional reputation. Florida designated it the official state pie in 2006. Tampa restaurants serve a version close to the Conch Republic original: pale yellow filling (true Key limes are yellow, not green) in a graham cracker crust with whipped cream.

Where to eat Key lime pie in Tampa

4 editor picks for Key lime pie in Tampa, ranked by editorial score. All Tampa signature dishes · Key lime pie across every city.

  • Bern's Steak House

    Order Dry-aged Delmonico medium rare with French onion soup and a tour of the kitchen and wine cellar after dinner.

    Bern's Steak House in Tampa's Hyde Park has dry-aged beef in house since 1956 and pours from the largest restaurant wine cellar in the world.

    DetailsReserveDirections

  • Columbia Restaurant

    Order 1905 Salad tableside, Cuban sandwich with the house Cuban bread, and the Spanish bean soup.

    The Columbia Restaurant on East Seventh Avenue has plated 1905 Salad and Cuban sandwiches in Ybor City since 1905 and is Florida's oldest restaurant.

    DetailsBookDirections

  • Ulele

    Order Charbroiled oysters with paprika butter, pompano off the barbacoa.

    Ulele on the Tampa Riverwalk in Tampa Heights cooks native-inspired Floridian fish, alligator and pompano over a 10-foot open barbacoa grill.

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  • Wright's Gourmet House

    Order The Cuban sandwich pressed crisp and a slice of the famous rum cake to take home.

    Wright's Gourmet House on Dale Mabry Highway has run a Tampa sandwich and bakery counter since 1963, famous for Cuban sandwiches and the legendary rum cake.

    DetailsDirections

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Make it at home

Serves 84 hrEasy

Ingredients

  • Crust: 200g graham cracker crumbs
  • 80g unsalted butter, melted
  • 50g granulated sugar
  • Filling: 4 large egg yolks
  • 400g sweetened condensed milk (one can)
  • 120ml Key lime juice (fresh or bottled Manhattan)
  • Zest of 4 Key limes
  • Topping: 240ml heavy cream
  • 2 tbsp powdered sugar
  • Extra Key lime zest for garnish

Method

  1. Preheat oven to 175C. Mix graham cracker crumbs, melted butter and sugar until evenly combined. Press into a 23cm pie pan, forming an even crust.
  2. Bake crust 8 minutes until golden. Cool while making filling.
  3. Whisk egg yolks until pale, about 2 minutes. Add sweetened condensed milk and whisk to combine. Slowly whisk in Key lime juice and zest until smooth.
  4. Pour filling into the cooled crust. Bake 15 minutes until the filling is set but still slightly jiggly in the center.
  5. Cool completely on a rack, then refrigerate at least 3 hours.
  6. Just before serving, whip cream with powdered sugar to soft peaks. Top each slice with whipped cream and extra Key lime zest.

Editor tip. Use real Key limes if you can find them; their juice is more aromatic and slightly sweeter than Persian limes. Bottled Nellie and Joe's Key West juice is a quality substitute.

Common allergens: Gluten, Dairy, Eggs.