Key Lime Pie

I mean, key lime pie. Who doesn’t love it? Locals and regular visitors can tell you exactly where to get it and who makes the best one. Why is it so prevalent here, you might wonder, given this is not a tropical location? I’m not exactly sure, but I suspect it’s because people come here wanting FLORIDA, with palm trees and lazy days and key lime pie, like all of Florida is south Florida.

Photo by Jasper Nance

We are not South Florida, more like Lower Alabama, but locals have figured out that planting palm trees in pine tree territory and selling key lime pie in pecan pie territory satisfies the desires of the visitors. I’ll confess, while I don’t care about palm trees, I do like a good key lime pie.

My favorite comes from the freezer at Goat Feathers seafood market on 30A between Gulf Place and Blue Mountain. Funnily enough, that stuff comes from a pie maker in Georgia. 

That said, what I make in my own kitchen isn’t bad, either. Most recipes are the same, although some will substitute yogurt for sour cream, and some will tell you to use bottled key lime juice instead of fresh squeezed. Those people are liars.

If you fancy key lime pie, go find your favorite, even if it means having to sample servings from all up and down the road. Or, make it yourself using this recipe from Brown Eyed Baker:

FOR THE GRAHAM CRACKER CRUST:

2 cups graham cracker crumbs ((approximately 14 full graham crackers))

1/3 cup light brown sugar

1/2 cup unsalted butter (melted)

Pinch salt

FOR THE LIME FILLING:

4 teaspoons grated key lime zest

4 egg yolks

14 ounces sweetened condensed milk

½ cup fresh key lime juice

FOR THE WHIPPED CREAM TOPPING:

1½ cups heavy cream (chilled)

½ cup powdered sugar

DIRECTIONS:

• Preheat oven to 350 degrees F.

• Make the Crust: In a medium bowl, stir together the graham cracker crumbs, brown sugar, and salt, ensuring no lumps of brown sugar remain. Drizzle the melted butter over the graham cracker mixture and toss to combine with a fork. Press the crust mixture evenly into the bottom and up the sides of a 9-inch pie plate, and pack tightly using the back of a measuring cup. 

• Bake for 10 minutes; transfer to a wire rack and cool to room temperature.

• Make the Filling: Whisk the lime zest and egg yolks together in a medium bowl for 2 minutes. Whisk in the sweetened condensed milk, then the lime juice. 

• Once the crust has cooled to room temperature, pour the lime filling into the crust. Bake until the center is set, 15 to 17 minutes. Return the pie to a wire rack; cool to room temperature. Refrigerate until well-chilled, at least 3 hours. (At this point, the pie can be covered directly with plastic wrap sprayed with non-stick cooking spray and refrigerated for up to 1 day.)

• Make the Whipped Cream: Whip the cream until soft peaks form. Add the powdered sugar and whip the cream until stiff peaks form. Pipe the whipped cream over the filling or spread evenly with a spatula. Garnish with lime slices, if desired, and serve. Cover leftovers with plastic wrap and refrigerate for up to 3 days.

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