Key lime pie has been a staple dessert in our family ever since we started eating at our favorite sushi restaurant, Chief’s Sushi and Seafood Market. After the restaurant’s unfortunate replacement, we set out to look for a simple recipe that could rival our childhood memories and so we turned to Patti Shalley. I’m Going Bananas would like to thank her for her contribution this week and further collaborations to come!
Interesting Fact: Jack Simons, the unofficial creator of the key lime pie, used canned sweetened condensed milk since fresh milk was not available before modern refrigeration made it all the way to Key West.
- 1 1/2 cups Graham Cracker crumbs
- 1/2 cup sugar
- 4 tbsp melted butter
- 2 cans condensed milk (14 oz)
- 1 cup key lime juice (alternatively use Nellie and Joe's)
- 2 eggs
- 1 cup whipping cream
- 3-4 tbsp of white or powdered sugar to taste (for whipped cream topping)
- Preheat oven to 375°F.
- Crush graham crackers into fine crumbs and mix with the half cup of sugar.
- Mix in the melted butter.
- Press into a pie tin or spring form pan to make the crust.
- Bake the crust for 15 min on 375°F.
- Remove the crust from the oven and let cool.
- Reduce oven temperature to 325°F.
- In a large bowl mix together the condensed milk, key lime juice and eggs.
- Pour mixture into crust and bake for 15 minutes on 325°F.
- Remove and let cool before storing in the fridge.
- In a separate bowl beat whipping cream and powdered sugar to make the topping.
To create the freshest key lime pie, we used key limes produced from our very own tree (see photo below)