Key Lime Pie – Taste of the South

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Super easy and amazingly delicious Key Lime Pie!

It was one of those “pinch me” moments.  Opening up my latest issue of Taste of the South Magazine and seeing my face staring right back at me wasn’t something that was ever on my radar, but there I sat.  Looking at me.

MarchAprilCoverWhat an amazing honor.  They’ve had some amazingly talented people in their “Dishing with” feature so to be listed alongside those folks is pretty unbelievable to me.   I am certainly not worthy.

Not only was my ugly mug in there, but this AMAZING recipe for Key Lime Pie was too and they so graciously accepted my request to be allowed to share it with y’all.  They’re good people like that.  🙂


Y’all be sure to grab a copy and flip to inside the back cover to check out all my answers in the “Dishing with” feature.  Can’t wait?  Click here.  🙂

Now go make this pie.  Seriously.  It’s a bite of summer.

Key Lime Pie
Serves: 1 9-inch pie
  • 1 1⁄4 cups graham cracker crumbs
  • 1⁄4 cup firmly packed light brown sugar
1⁄4 cup butter, melted
  • 2 (14-ounce) cans sweetened condensed milk
  • 2 large eggs
  • 1 cup Key lime juice*
  • 1 1⁄2 cups heavy whipping cream
1⁄4 cup confectioners’ sugar
  • Garnish: lime slices
  1. Preheat oven to 350°F.
  2. In a medium bowl, combine graham cracker crumbs, brown sugar, and melted butter. Press mixture into bottom and up sides of a 9-inch pie plate.
  3. Bake until lightly browned, about 10 minutes. Let cool completely.
  4. In a large bowl, whisk together condensed milk, eggs, and lime juice until combined. Pour into prepared crust.
  5. Bake until set, about 10 minutes. Let cool completely.
  6. In a medium bowl, beat cream and confectioners’ sugar with a mixer at high speed until stiff peaks form, 2 to 3 minutes. Spread whipped cream over pie. Garnish with lime slices, if desired.
*Regular lime juice may be substituted.

Key lime pie traces its roots back to Key West, Florida. Most sources believe the first written recipe for Key Lime Pie is from 1855 by a woman known as “Aunt Sally” – the cook at the home of Key West’s first millionaire William Curry. Curry began importing cans of sweetened condensed milk to Key West, where its resistance to spoilage made it very popular among the fishermen who were a part of the boom of sponge fishing that took place in the Keys’ shallow waters at the time. It is thought that these sponge fishermen were the ones who invented the earliest recipes for Key Lime Pie, combining Key limes, pelican eggs, and the sweetened condensed milk. Key Lime Pie has etched a spot in the culture of Florida, and there is now an annual Key Lime Pie Festival
 in Cape Canaveral, and in 2006, Florida passed legislation naming Key lime pie the official pie of the state of Florida.


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  1. Key Lime Pie is so delicious! Our “key limes” just don’t taste the same out here in California though.

  2. Samantha says:

    Hi Stacey. I’ve been meaning to post a comment on this recipe for a while now. Actually, a big THANK YOU! You posted this recipe shortly before my husband’s birthday and although key lime pie is his favorite, I’ve never attempted to make it. I’m not much of a baker, but I took one look at your recipe and I said I can totally do this. My son helped me and we surprised him for his birthday. And, he loved it so much that I’ve made it about once a month since then! Boy, is he happy about this! Thank you soooo much, Stacey!

    Congratulations on being featured in the “Dishing with” column in Taste of the South magazine. I enjoyed reading it, and by the way, I think you look great!

  3. This recipe looks so good. If I can find good keylime or the juice I am going to make this and devour it. Used to have a tree from key West but I moved.
    Love your recipes.

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