Key Lime Pie Recipe: America’s Iconic Lime Tart

The Story of Key Lime Pie

• Key Lime Pie is a delicious tart made with key limes, named after the Florida Keys, an archipelago at the southern tip of Florida. So why are we talking about it on a New York travel site? Keep reading to find out.
• The origin of Key Lime Pie is hotly debated across the United States, with two competing stories. Some historians claim the recipe was created in 1890 in Florida by a woman known as Aunt Sally, a cook at Key West’s Curry Mansion, a bed and breakfast in Key West. The American condensed milk brand Borden, however, claims credit for the recipe—saying they invented it in 1930 in New York. This rivalry between Florida and New York keeps the debate alive.
• While each side insists it has proof, forget the argument and make this delicious tart instead. Fans celebrate “The National Key Lime Pie Day” every September 26.

Ingredients for 6 to 8 servings

• 240 g (8.5 oz) of cookies for the crust. Traditionally, you’d use Graham Crackers, but these American cookies are hard to find in Europe. Instead, use sweet crackers, butter cookies, or digestive biscuits. Avoid speculoos—its stronger flavor overpowers the lime.
• 75 g (2.6 oz) of melted butter.
• 60 g (2.1 oz) of sugar.
• 4 large egg yolks.
• 240 ml (1 cup) of key lime juice, roughly equivalent to 7 to 8 small key limes.
• Zest of 2 to 3 key limes.
• 400 g (14 oz) of sweetened condensed milk. For better flavor, make your own condensed milk at home—you can prepare it several days ahead.
• 200 ml (0.85 cup) of heavy cream.
• 40 g (1.4 oz) of powdered sugar.
• 2 tablespoons of vanilla extract or 1 packet of vanilla sugar.

For homemade sweetened condensed milk:

• 750 ml (3.2 cups) of milk.
• 300 g (10.6 oz) of sugar.
• 1 pinch of baking soda (optional)

Steps to make Key Lime Pie

• 1/ If making homemade condensed milk, pour the milk and sugar into a heavy-bottomed saucepan.
• 2/ Bring the mixture to a boil, then immediately reduce to low heat.
• 3/ Let it simmer gently, stirring very frequently.
• 4/ When the mixture has reduced by half, after about 30 minutes, add a pinch of baking soda. Stir and let cool.
• 5/ Crush the cookies. Break them into pieces, place them in a resealable bag, and crush them with a rolling pin.
• 6/ Melt the butter over very low heat, without letting it simmer.
• 7/ Clarify the butter to lighten the crust. Simply skim off the layer of fat that forms on top of the melted butter.
• 8/ Mix the crushed cookies, sugar, and butter in a bowl until uniform.
• 9/ Preheat your oven to 175°C (350°F).
• 10/ Take a 22 cm (8.7 in) pie pan and line it with parchment paper.
• 11/ Cover the bottom and sides of the pan with the cookie mixture. Press it down firmly. Tip: use the bottom of a glass to press the crust evenly.
• 12/ Bake for 10 to 12 minutes.
• 13/ Let the crust cool for at least 30 minutes.
• 14/ Now prepare the lime filling. Pour the egg yolks into a bowl.
• 15/ Add the zest of 2 key limes and mix.
• 16/ Add the condensed milk and key lime juice. Mix until completely smooth.
• 17/ Gently pour the lime filling onto the cooled crust and bake for 15 minutes. The pie is ready when the surface becomes firm.
• 18/ Let the Key Lime Pie cool, then refrigerate overnight.
• 19/ Before serving, prepare whipped cream. Chill a bowl in the freezer for 10 minutes first. Pour in the heavy cream, powdered sugar, and vanilla, then whip until stiff peaks form.
• 20/ Top the Key Lime Pie with a generous layer of whipped cream, or pipe it on with a pastry bag as you like. Why not create the I LOVE NY logo? 🙂
• 21/ Sprinkle with key lime zest. Enjoy!

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