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Key Lime Pie

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    8 People
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Family Story

When I moved to Florida at age 5 from Chicago with my family, I had a Key Lime Tree in my backyard. I used to always love to pick them up from the yard and collect them. I made limeade as a child, but never thought to use them for anything else. I played with them, juggling them but little did I know, in years to come, as an adult, that Key Lime Tree became an intricate part of my future , The “Giving Tree,”my favorite children’s book. After Hurricane Andrew, our family was displaced. We moved to Dansville, NY and stayed in our friend’s hunting cabin temporarily until we could move back to Miami. I was shopping one day at the grocery store after a long hike collecting wild strawberries and saw a bag of Key Limes which of course reminded me of my childhood home that got destroyed, including our beloved tree and decided to buy them and explore making a Key Lime Pie for our gracious friends who gave us a roof! Our friend just happened to own some restaurants and he loved the pie so much, he inspired me to sell it in his restaurants. I started a corporation, played with so many variations of KLP making until I perfected it. So sure enough, I began baking pies in that hunting cabin, and our friend put some in his restaurants. When I moved back down to Florida, I bought a Greek Italian Deli and made Key Lime Pies to sell. I eventually sold to restaurants and eventually became part of a fulfillment program with Omaha Steaks International and did mail order. I was in a small fishing village called Pine Island on the west coast of Florida and couldn’t keep up with the demand so I hired a very well known baker to bake for me. Masons Bakery in Ft. Myers. Due to the location, and a net fishing ban in the 90’s, we had to sell but I still bake pies, sold to friends and did the Farmer’s Market here in Miami. I don’t sell anymore but share my recipe on Facebook food groups and it’s shared many times over virally. I’m so happy I created a recipe that started with that Key Lime tree from my childhood backyard, and living in S. Florida, making the Florida State Pie, a favorite S Fl. Keys dish where Key Limes have a history. The pie is beloved by people all over the world, it couldn’t bring me more joy!


1 Step

Preheat Oven to 325 degrees Grease Springform 10”cake pan with butter In a 2 gallon ziplock bag, place 18 to 20 graham crackers into the bag and roll until desired texture Melt butter, vanilla Add butter vanilla to crushed crackers and add brown sugar, stir Pat down crust mixture into Springform pan up and around sides. Bake 5 minutes to set In a mixing bowl, add 3 cans condensed milk and squeeze limes to equal 1 cup Add freshly squeezed key lime juice to milk and mix by hand or mixer until fluffy and creamy blend You can alter the amount of lime juice depending on how tart or sweet you like the filling Pour Key Lime mixture into Springform pan and bake for 8 to 12 minutes When firm, remove from oven and let cool for 1 hour Wrap in pan, no air, place in freezer for 2 or 3 hours. Thaw about 30 minutes Slice and serve Topping: Fresh Fruit and whipped cream You choose your topping


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