Raspberry Key Lime Pie (Best Key Lime Pie Recipe) (2024)

FAQs

What is the difference between Florida key lime pie and key lime pie? ›

The main difference seems to be that it requires a lot more of that aromatic Key lime juice to make the famous pie sing. It is worth the elbow grease, though, to get that true floral Key lime flavor—unless of course you can't find Key limes.

Rather, the key to perfecting the Publix key lime pie is a simple ingredient added to the graham cracker crust. It's not the graham crackers themselves that make the crust special, but rather the unique addition of crushed toasted almonds.

Combining the lime juice with the egg yolks and condensed milk creates a chemical reaction that causes the mixture to thicken all on its own (the acid causes the proteins in the yolks and milk to bond together).

When preparing an authentic Key lime pie, either a graham cracker crust or a pastry crust is acceptable. As are both meringue and whipped cream for topping. The color, however, is not a matter of choice. Genuine Key lime pies are yellow.

Unless you live in the Florida Keys, key limes are near impossible to find. Furthermore, they're so tiny that you'd need to juice at least twenty of them for this recipe. No thank you! Ordinary limes make an exceptional Key lime pie, and they are a much better alternative to bracingly tart bottled Key lime juice.

Now recognized as an important symbol of Florida, The Florida State Legislature sees key limes as not only an important export, but important in Florida's history. The most pivotal part of the pie is the filling. The “sweet spot” between the tart key lime, and the creamy condensed milk is crucial for the pie's quality.

The sweet and tart pie reportedly originated in Key West, Florida, in the late 19th century. The use of sweetened condensed milk, an essential ingredient, is probably because fresh milk and refrigeration were uncommon in the isolated Florida Keys until the 1930s.

A widely reported story claims that William Curry's cook Aunt Sally invented it in the late 19th century.

The tell-tale sign that your key lime pie is overbaked is the lack of movement that occurs when you nudge the pie dish. If there is hardly any jiggling, and the edges of the filling are slightly raised and cracked, this means you left it in the oven for too long.

As it turns out, undercooking and overcooking can both cause weeping meringue and unwanted moisture on top of your pie (aka beading). Overcooking meringue causes those little sugary drops of moisture on top of baked meringues.

What happens if you leave Key lime pie out overnight? ›

If your Key lime pie has been sitting out on the counter for over two hours (or for over an hour in 90 degrees F temperatures), throw it away to eliminate the possibility of foodborne illness, per guidance on food safety from the USDA.

Bubbling pie dough is caused by steam getting trapped under or inside the dough during baking and having nowhere to go.

Why does key lime pie get runny? The biggest culprit of a runny key lime pie is not letting it chill for long enough. Since this is one of those summer pie recipes that's not baked, chilling the pie helps it set and prevents it from being runny.

It's as iconic as the swaying palms when the Florida Keys come to mind, and some may say it's worth a visit to The Sunshine State just to try the genuine article. It's the key lime pie, of course - and it's the official pie of Florida!

A key lime, also known as a Mexican lime or West Indies lime, is a type of hybrid citrus fruit commonly grown in the Florida Keys. They typically measure about one to two inches in diameter. Although they are picked when they're green, they actually begin to turn yellow as they ripen.

key lime pie, an American dessert that consists of a graham-cracker or pastry crust, a yellow custard (primarily egg yolks, sweetened condensed milk, and key lime juice), and a topping of either whipped cream or meringue. The sweet and tart pie reportedly originated in Key West, Florida, in the late 19th century.

Although Key limes are native to South Asia, they were introduced in the Florida Keys in 1838 and became naturalized there, according to the University of Florida, Institute of Food and Agricultural Sciences Extension.