Sweetened condensed milk was a staple on the Keys before fresh milk could be trucked in via the Overseas Highway which wasn’t opened until the 1930s. Even up through the late 1940s, condensed milk specialties, including Key Lime Pie were consumed by it’s inhabitants. Since fresh milk was hard to come by, this provided the the health same benefits the rest of us took for granted from fresh milk at the time. With this “limitation” countered by the fact that Key lime trees were in every yard, the creation of this unique treat was only naturally.

True to our mantra and true to our passion… our recipe is authentic. Authentic Florida Keys in this case. A hand made graham cracker crust and pure, traditional ingredients: Key lime juice, sweetened condensed milk and NO FOOD COLORING. Ever had one of those green “Key Lime” Pies? You probably didn’t like it. If you already know what we’re talking about, you wouldn’t even touch one. True, natural Key Lime Pie is a creamy yellow hue.

We do leave you with a choice of toppings, however. Over the years, many pie makers deviated from the original meringue topping (which made sure the egg whites did not go to waste) and developed a preference for whipped cream topping. Both are considered in compliance to the “old-time rules”. For a boater’s version of this recipe that honors the wives from the old fishing villages… just leave out the eggs. This was done so there was less worry of spoiling for the fisherman who brought this treat with them as they left their loved ones behind and set out for sea to make their living… not to return home for weeks or more.

No matter what… don’t ever fall for substitutes!


Graham Cracker Crust

1 1/4 cup graham cracker crumbs

1/4 cup granulated sugar

1/4 cup softened unsalted butter

Key Lime Pie

3 to 4 eggs, separated (more eggs = more thickness)

14 ounces sweetened condensed milk

1/2 cup Key lime juice (more to taste if you like it tart!)

Pinch cream of tartar or 1/2 tsp lime juice

6 to 8 tablespoons sugar


Prepare pie crust by blending all Graham Cracker Crust ingredients in a medium bowl with a fork. Using back of large spoon, press mixture firmly inside a 9″ pie plate. Bake at 375 degrees for 8 minutes and cool in refrigerator.

If you want to go with the meringue topping, beat the egg whites until foamy while the pie is baking. Add the cream of tartar or 1/2 teaspoon lime juice and continue beating. Add 6 tablespoons of sugar for 3 egg whites, 8 for 4 egg whites, 2 tablespoons at a time and beat until mixture is stiff. In a separate mixing bowl, beat the egg yolks slightly, then stir in the condensed milk and lime juice. Stir until thickened (2 or 3 minutes). Pour into pie shell. Swirl the meringue of the pie filling and bake for 15 minutes at 350 degrees. Cool before serving.

If you go with a whip cream topping (as we would recommend!)… in a mixing bowl, beat the egg yolks slightly, then stir in the condensed milk and lime juice. Stir until thickened (2 or 3 minutes). Pour into pie shell and bake for 15 minutes at 350 degrees. Allow to cool and add whip cream when serving.


Sorry, the comment form is closed at this time.