Key Lime Pie

Key lime pie in a graham cracker crust with meringue, garnished with lime zest and lime peel

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City/Region: Key West, Florida

Time Period: April 14, 1933

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Yet another example of a dish with multiple origin stories, the key lime pie was perhaps invented in Key West in 1875 by Aunt Sally, the possible cook or family member of William Joseph Curry, Florida’s first millionaire, when she observed Cuban sponge collectors making a cream of lime juice, condensed milk, and egg yolk. Or maybe it was a spin on Borden’s (the makers of Eagle brand condensed milk) Magic Lemon Pie, created in New York City in 1931.

Either way, this recipe from 1933, one of the first using a graham cracker crust, is delicious. The filling is smooth, but firms up well, and the lime flavor really stands out without being too tart.

“Tropical Lime Pie
Mix thoroughly:
1 can condensed milk,
1/4 cup evaporated milk,
3 egg yellows,
1-3 lime juice, strained.
Butter 9-inch pie tin heavily. Sprinkle graham cracker crumbs about one-fourth inch thick for crust, pressing crumbs well up on sides of pan. Pour in uncooked custard and cover with meringue, using three egg whites and three scant tablespoons of sugar. Brown in moderate oven and allow to set for one hour before serving. Serves six.”

— Mrs. Mabel McClanahan, Key West Florida, in The Miami Herald, April 14, 1933

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Ingredients:

Crust

• 2 tablespoons (25 g) sugar
• 1 1/2 cups (150 g) graham cracker crumbs, about 11 graham crackers if you’re making them yourself
• 6 tablespoons (90 g) melted butter

Filling

• 1 14 oz (396 g) can sweetened condensed milk
• 1/4 cup (57 g) evaporated milk
• 1/3 cup (75 g) strained key lime* juice, about 6 to 8 key limes, keep the peels if you want to use them as garnish
• 3 egg yolks

Meringue

• 3 egg whites
• 3 tablespoons (38 g) sugar

*Key limes are different from the Persian limes (which are the kind you’re likely to find at the grocery store). They tend to have a more powerful flavor, but are less acidic. Use them in this recipe for the best results.

Instructions:

1. For the crust: Mix the sugar and graham cracker crumbs together in a bowl. Stir in the melted butter until combined.
2. Butter a 9-inch (23 cm) pie dish, then pour in the graham cracker crumb mixture. Press it evenly into the bottom and up the sides of the pie dish. Using a glass to press the mixture makes it easier to get an even, firm crust.
3. If you want, you can parbake the crust in an oven preheated to 350°F (175°C), or you can put the filling straight into the unbaked crust.
4. For the filling: In a large bowl, mix together the condensed milk and the evaporated milk. Mix in the key lime juice until fully incorporated. Mix in the egg yolks until fully combined.
5. Pour the filling into the prepared graham cracker crust. Smooth the top and make sure the filling goes all the way to the edges with no gaps.
6. For the meringue: Beat the egg whites with a hand mixer in a very clean bowl until frothy. A very clean, grease-free bowl helps ensure that your meringue whips up. Once the whites are frothy, add the sugar a little at a time, beating continuously. Beat them until the meringue is glossy and holds stiff peaks.
7. To bake: Preheat the oven to 350°F (175°C).
8. Spread or pipe the meringue onto the pie. I ended up making this twice. The first time I used all of the meringue spread over the pie, and the meringue ended up not cooking all the way through, which made it weep, which ruined the pie. I made a second one where I piped a few dollops of meringue on the pie, and this worked out much better. Bake for about 15 minutes, or until there’s a slight wobble in the center of the pie. When the pie is done, take it out of the oven and let it cool completely, then chill in the fridge for about 2 hours for easier slicing.
9. Garnish with lime peel or zest if desired, then slice and serve it forth.

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