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.
- 11⁄4 cups graham cracker crumbs
- 1⁄4 cup firmly packed light brown sugar
- 1⁄4 cup unsalted butter, melted
- 2 (14-ounce) cans sweetened condensed milk
- 2 large eggs
- 1 cup Key lime juice*
- 11⁄2 cups heavy whipping cream
- 1⁄4 cup confectioners’ sugar
- Garnish: lime slices
- Preheat oven to 350°.
- 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.
- Bake until lightly browned, about 10 minutes. Let cool completely.
- In a large bowl, whisk together condensed milk, eggs, and lime juice until combined. Pour into prepared crust.
- Bake until set, about 10 minutes. Let cool completely.
- 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.
Find more great recipes like this one in Taste of the South’s March/April 2017 issue!