Key Lime Pie is one of my favorites and specialties. If you’re lucky enough to find the key limes, don’t pass up the opportunity to use them. Regular limes don’t fill the bill.
A twist on the traditional Key Lime Pie is my Key Lime Tartlets. Take all the tropical goodness and put it in to little bites. Here I used clear plastic square cups and filled them for a buffet. These are nice to serve anytime and anywhere and they’re fun to eat.
Follow the no-bake recipe below. (I’ll share another awesome baked version later). Instead of the pie method, do this:
Mix graham cracker crumbs. Instead of pressing them into a pie pan, press a Tablespoon into a little cup (no need to bake). Refrigerate until chilled.
Fill with Key Lime filling. Refrigerate.
When ready to serve, top with whipped cream and a garnish of key lime.
So easy and exotic!
Recipe: Best Key Lime Pie By Mom (Lois Garneau)
Because the Florida Keys had no refrigeration until the Overseas Highway opened in 1938, bakers had to use canned milk, so sweetened condensed milk became an essential element of Florida’s state pie.
Make a graham cracker crust in a 9-inch pie pan. Use crushed graham crackers and follow the recipe on the box. If your pie plate is large, increase the recipe by half. Cool crust before filling it.
For the filling, mix:
- 1 can (14 oz.) Eagle Brand Sweetened Condensed Milk
- 1/3 cup Key Lime juice (use a citrus reamer to extract the juice) Or, use Nellie and Joe’s Famous Key West Lime Juice, found in some grocery or specialty stores.
- 2 egg whites beaten until thick, fold into the above
Pour the filling into the prepared crust. Refrigerate for at least 3 hours. Serve with whipped cream or meringue topping.
Use the Key Lime rinds for decoration.
Photo by Cindy Dyer.