Key Lime Pie

Key lime pie originates in the Florida Keys, and is made from sweetened condensed milk, egg yolks and plenty of Key-lime juice. Variations on this classic include everything from Oreo-crusted brûlée tarts to light and creamy mousse. One of our favorite riffs on this Sunshine State treat uses a chocolate-almond crust, which perfectly balances out the tart, tangy filling. Adding sour cream to homemade whipped cream gives it luxurious texture and helps level out the sweetness. If you’re more of a traditionalist, you can’t go wrong with Andrew Zimmern’s classic recipe—he serves it with unsweetened whipped cream and slices of fresh Key limes. Find these recipes and more in Food & Wine’s guide to Key lime pie.

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6 Key Lime Recipes You Need to Try

Key limes aren’t just for pies—the flavor is also great in pisco sours, and makes for tangy, gorgeous macarons (with a surprise twist from the addition of fennel seeds). Read on for more of our favorite Key lime recipes.
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Andrew Zimmern's Key Lime Pie

Andrew Zimmern's simple Key Lime Pie is perfectly tangy and creamy, with a crunchy graham cracker crust.
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Andrew Zimmern's Key Lime Pie

If Key limes aren't available, try swapping in another tart citrus fruit, says Andrew Zimmern. "Remember that the sweetened condensed milk is very sweet," he says. Slideshow: More Andrew Zimmern Recipes
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Key Lime Pie with Chocolate-Almond Crust

“I’ve learned how to bake without proper tools but nothing replaces the Microplane for doing things like grating lime zest,” says teen blogger and dessert aficionado, Elissa Bernstein.   More Custard and Cream Pie and Tart Recipes  
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Tangy Key Lime Pie

Based on a recipe from Florida Keys Cooking pamphlet, published in 1946 by Patricia's Notebook newsletter, this pie is not the ordinarily dense and cloyingly sweet version. Folding in beaten egg whites gives it a light, mousselike texture. The pie needs to chill overnight, so plan accordingly. Plus: The Best Pie Dishes
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