Key Lime Pie

Key lime pie originates in the Florida Keys, and is made from sweetened condensed milk, egg yolks and plenty of Key-lime juice. Variations on this classic include everything fromOreo-crusted brûlée tartsto light and creamy mousse. One of our favorite riffs on this Sunshine State treat uses achocolate-almond crust,完美的平衡the tart, tangy filling. Adding sour cream to homemade whipped cream gives it luxurious texture and helps level out the sweetness. If you're more of a traditionalist, you can't go wrong withAndrew Zimmern's classic recipe—he serves it with unsweetened whipped cream and slices of fresh Key limes. Find these recipes and more in Food & Wine's guide to Key lime pie.

Most Recent

Forget the Turkey—These Thanksgiving Pie Deliveries Are So Irresistible, They'll Outshine the Main Course

Celebrate the holidays with sweet treats from renowned bakeries across the country, thanks to convenient pie delivery services

Key Lime Pie with Chocolate-Almond Crust

670

“I’ve learned how to bake withoutproper toolsbut nothing replaces the Microplane for doing things like grating lime zest,” says teen blogger and dessert aficionado, Elissa Bernstein.More Custard and Cream Pie and Tart Recipes

6 Key Lime Recipes You Need to Try

Key limes aren’t just for pies—the flavor is also great in pisco sours, and makes for tangy, gorgeous macarons (with a surprise twist from the addition of fennel seeds). Read on for more of our favorite Key lime recipes.

Andrew Zimmern's Key Lime Pie

Andrew Zimmern's simple Key Lime Pie is perfectly tangy and creamy, with a crunchy graham cracker crust.

Andrew Zimmern's Key Lime Pie

If Key limes aren't available, try swapping in another tart citrus fruit, says Andrew Zimmern. "Remember that the sweetened condensed milk is very sweet," he says.Slideshow: More Andrew Zimmern Recipes

Tangy Key Lime Pie

Based on a recipe fromFlorida Keys Cookingpamphlet, published in 1946 by Patricia's Notebook newsletter, this pie is not the ordinarily dense and cloyingly sweet version. Folding in beaten egg whites gives it a light, mousselike texture. The pie needs to chill overnight, so plan accordingly.Plus: The Best Pie Dishes