Basic Key Lime Pie Recipe

Key Lime Pie Recipes

Key lime pie, that refreshingly tart and creamy dessert, traces its roots to the Florida Keys in the mid-19th century, where resourceful cooks adapted to limited refrigeration by using canned condensed milk—a staple introduced around 1856.  Legend has it that “Aunt Sally,” a cook for a wealthy Key West ship salvager, may have popularized an early version in the 1870s, blending local key limes with sweetened condensed milk and eggs.  While debates rage over whether the pie truly originated in Florida or was refined in a New York test kitchen in the 1930s,  its enduring appeal lies in its simplicity and zesty flavor profile.

The first recipe starts with preheating the oven to 350 degrees and lists ingredients like 4 eggs, 1 can of condensed milk, 1/2 cup lime juice, 6 tablespoons sugar, and 1/2 teaspoon cream of tartar.  The process involves beating egg yolks with the milk and juice until thick, folding in a stiffened egg white, and pouring into a baked pie shell. A meringue topping made from the remaining egg whites, sugar, and cream of tartar is baked until golden, yielding six generous portions.

Following that is the “Original Key Lime Pie”, which simplifies things further.  Requiring just 1 large can of condensed milk, 2 beaten egg yolks, 1/3 cup lime juice, and an 8-inch baked pie shell, the instructions direct you to blend the milk into the yolks, slowly stir in the juice, and pour into the shell. The egg whites are reserved for a separate meringue, and it serves eight.

For baking enthusiasts or those curious about culinary history, it’s a quick portal to authentic flavors. If you’re craving a taste of Florida’s past, these recipes offer an easy entry point—just grab some key limes and get mixing.

Key Lime Pie

Instructions for Key Lime Pie Recipe

   Beat four egg yolks, add condensed milk and lime juice, beat until thick. Beat one egg white until stiff then fold into above mixture. Pour into baked pie shell in regular size pie pan. For topping: beat 3 egg whites, blending sugar and cream of tartar. Beat until stiff and forms peaks. Bake in moderate oven until egg whites are golden brown. Serve six good portions.

Original Key Lime Pie

Instructions for Orginal Key Lime Pie Recipe

   Take the can of condensed milk, blend into unbeaten yolks. Slowly add 1/3 cup lime juice, stirring all the time. Pour into pie shell. Use whites for meringue. Serves eight.