Saturday, 2 July 2016

Key Lime Pie Recipe

My Mum Brenda, who lives down in Katikati in the Bay of Plenty, popped up to visit 
the other day and luckily for me she brought me a big bag of Limes from her Lime trees. I gave her a few trees a few Christmas's ago and helped plant them in and she is always very generous in sharing her excess produce. I still have some on my trees too but i manage to get through them fairly easily. With such a haul i thought that i should make a Key Lime Pie as i have wanted to try the recipe out for a while now. Though these limes are Tahitian Limes, i don't think there should be much difference in flavour. This is a staple recipe from the Florida area (i.e.: the Florida Keys) where Key Limes used to reign supreme. Nowadays due to Hurricanes that have wiped out a lot of the Key Lime Plantations in Florida, a lot of the US's Key Limes come primarily from Mexico or Guatemala. Floridian Lime orchards were subsequently replaced with the less thorny Persian (Tahitian) Lime.Here's the Recipe:

Key Lime Pie

4 Egg Yolks
1 cup Fresh Lime Juice
2 x (414ml) cans sweetened condensed milk
1 1/2 cups Graham Cracker Crumbs or Ginger Nut Crumbs
6 TBS (60gm) Butter, melted.

1. Combine crumbs and melted butter in a bowl. Press mixture into the bottom of a 12-inch springform pan. Bake at 180º C. for 10-15mins. Set aside to cool.
2. In a large mixing bowl, combine the Sweetened Condensed Milk and the Eggs and mix until the eggs are fully incorporated. Add the key lime juice and mix again until well mixed. 
3. Pour mixture into the cooled Pie Crust. Bake at 180º C for 15-20mins until the center is set but still quivers when the pan is nudged.
3. Let fully cool before slicing. 
4. Top off with whipped cream on the top if desired as below or perhaps Meringue.

"Tequila" Key Lime Pie:
Add in 1-2 TBS of Tequila into the Filling mixture before filling the Pie Crust.


  1. We recently made Key Lime Pie on consecutive weekends. On the first weekend, we used a combination of Key and Tahitian limes, with the second pie solely Tahitian lime. The Key limes are notably tarter than the sweeter Tahitian limes, which worked really well in the pie. My Key lime tree is still very small, but hopefully there will be enough limes next season to make a true Key lime pie.

  2. Thanks for the comment I think a tarter Lime would work better with this recipe as it is fairly sweet. With the whipped cream on top however, does help with this. This is definitely a recipe i will use often during Lime harvest.