We have an annual family tradition of travelling to the Florida Keys for spring break. One very important part of the tradition has become searching for the very best and most authentic key lime pie we can find. There is a lot that goes into the perfect tart-sweet, creamy pie and while they are all yummy, some are extraordinary.
It’s now gotten to the point that several of our family members list key lime pie as their favorite dessert and we end up making it in place of birthday cakes for several birthday celebrations every year in the spring and summer. Figuring out how to make the “perfect” key lime pie at home required some trial and error over several years and incorporating parts of different recipes and different pie experiences.
Fair warning--zesting and juicing the many limes required is a painstaking process and takes some time. You can definitely substitute bottled juice when time is short. We usually can’t find key limes where we live, so use regular limes and the pie is still delicious.
The graham cracker crust is very buttery and nicely sweet, which we love, since it pairs well with the tart lime-y filling. After you pre-bake the crust, make sure to let it cool for about 10 minutes before pouring the filling into it. The whole pie, once baked, will need to be refrigerated for at least 3 hours or overnight for optimal consistency, so plan ahead.
We like to top it with homemade whipped cream sweetened with a bit of honey and sprinkled with a good amount of lime zest for more tartness and a beautiful presentation.
This delightful pie is a must for key lime lovers and great for any summer occasion!
