Spreading Beauty Through Baking: Key Lime Pie

I was recently asked what my favorite dessert is. My first thought was “all of them- I love desserts!”. I could seriously eat cake for breakfast, which I am known to do, and it is more than okay with me to start off the main course with dessert first. But the more I thought about it, two came to mind: my mom’s mana cake, which was my birthday cake growing up, and key lime pie.

Where I grew up in South Florida, Key Lime Pie is one of those refreshing desserts to have on a hot muggy day. It was on all the restaurant menus, in the Publix bakeries, at picnics, and was what my niece Taelor would request as her birthday “cake”. Every time I make it, I am transported back to swaying palm trees, mid-day thunderstorms, hot nights and family sitting around enjoying laughter and dessert. 

Key Lime Pie is a classic recipe everyone (at least every southerner) should know how to make. I recently moved to Sacramento California, so I am not sure I should keep referring to myself as a "southerner" especially since I recently traded my Jack Rodgers for Birkenstocks Ha! I will however always have a love for southern baked goods and hospitality, however I think my hair will thank me for moving away from the humidity. Back to pie, this really is a simple recipe and a great one for kids and beginner bakers. It's a perfect pie for a warm and sunny picnic and it would really impress your friends if you showed up to a 4th of July BBQ carrying this lovely little thing. Who knows, they might even think you're a southern belle!

Here are some recipe tips:
- Please make the crust from scratch! Pre-made graham cracker crusts just aren’t going to cut it, they really lack flavor and texture.
- You can be creative with the crust. Try using gingersnap cookie crumbs, adding finely chopped pecans, or some shredded coconut
- Check your local grocery store for fresh key limes, you might be surprised that they carry them. I have found them at Harris Teeter in NC and Safeway in Cali. If you can’t find them fresh look for Nellie and Joes Famous Key West Lime Juice, some grocery stores carry this brand (you can also buy it here). If all efforts fail then it’s ok to use fresh plain lime juice.
- Use organic condensed milk, it tastes so much better, trust me!
- Just before serving place the pie in the freezer for about 15 minutes so it gets very cold, this is when key lime pie is at its best.

Key Lime Pie

Crumb crust:
1 c graham cracker crumbs
2 Tbs brown sugar
3 Tbs butter, melted

Stir together until well combined. Press into 9-inch tart pan.
Bake at 325 degrees for 6 minutes.
Cool.

Filling:
3 egg yolks
1/2 - 2/3 c key lime juice (depending on how tart you like it, I go for 2/3c)
14 oz can organic sweetened condensed milk
1/3 c heavy cream (my secret ingredient- makes it so creamy and luscious)

Whisk together until nice and thick. Pour into crumb crust.
Bake at 325 degrees for 20 minutes.
Cool to room temp then refrigerate up to 5 days
Place in freezer for 15 minutes before serving.
Top with whipped cream and serve.

Whipped cream:
1 c heavy cream
2 Tbs sugar
Whip until soft peaks.