This classic pie includes a flaky pastry crust, billowy whipped-cream topping, and of course a silky, aromatic sweet-tart custard filling. If you can’t find fresh Key limes, you can substitute common lime juice, which will be tart but without the floral notes found in Key limes. Bottled Key lime juice is an even better choice as long as it’s 100% juice. The pie needs to chill for at least 5 hours before serving.
Love to Cook? Sign up for eletters today and get the latest from Fine Cooking plus special offers.
Make Ahead Tips
The dough can be made up to 24 hours ahead of shaping. Refrigerate, wrapped in plastic.
The crust can be shaped up to 24 hours ahead of baking. Refrigerate, wrapped in plastic.
You can fill, bake and chill the pie (but don’t top with whipped cream) up to 1 day ahead; if refrigerating for more than 5 hours, cover the pie with plastic wrap. Top the pie when you’re ready to serve.
I made this last yearwhen the recipe was published. I did use a Graham cracker crust, and wished I had gone with a pastry crust. I forgot where the recipe originated. Greg Patent lives in Missoula, Mt, and I spent hours today combing saved recipes from him before finding it. The recipe is so good, it was worth the time and effort to find it! It is a real pain to juice fresh Key limes, but once that is accomplished, the pie is very quick and easy to make. And totally delicious!
I used this filling this last night with a graham cracker crust and a spoonful of whipped cream and it was fantastic! Not too sweet- a perfect balance...Being a New Englander I can not comment on the "classic" debate... but can attest that it is delicious!
also being raised in Fla., Key West, specifically, The original Key Lime Pie originated in Key Largo, 1969, @Parrot Joe's/Jack's, and MOST CERTAINLY DID have a flake crust, not graham cracker. And No merangue, or cool whip either!! Sorry to dispute your word jfk66!!!cm
Get a graham cracker crust. Mix the egg yolks, sweetened condensed milk, and lime juice (preferably Mrs. Biddle's or Nellie and Joe's) and don't bake. The lime juice is of higher acidity than regular lime juice and is sufficient to cook the eggs. Skip the Whipped cream. Keep it simple.
The home of Italy’s lush risotto rice, Vercelli lies in the Piedmont region of northern Italy, nestled between the Alps and the Mediterranean. Moveable Feast with Fine Cooking pays a…View all Moveable Feast recipes and video extras
© 2018 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?