Wanderlusting for Key West? Recreate our Key Lime Pie from your Kitchen
When a trip to Key West isn’t in your immediate future, the outlook can seem grim. No tan lines from jet skis. No chickens to wake you up for your hungover brunch at Blue Heaven. No second round for you and the pals on Duval St…no fun. But if you could bring one thing back home to give you (good) flashbacks of Florida then it would likely have to be Key Lime Pie (because the bad flashbacks include mosquitos and that last rum drink you probably shouldn’t have had).
Nothing says Key West quite like Key Lime Pie. It’s the dessert d’jour on every menu and there’s no wrong way or time to have it…So why not have it today, right now, in the comfort of your own home? All in takes is some “Florida (wo)man” gumption, a few easy-enough to find ingredients, and that Jimmy Buffett playlist on repeat, OH, and either recipe straight from 2 beloved Old Town favorites: Pepe’s and The Curry Mansion!
So throw on some shades, that sundress or tank top, and twist that ball cap backwards cuz things are about to get tangy! And hey, though many of us conchs believe strongly that meringue is the first and only acceptable topping to this classic dish, don’t let the haters stop you from topping the tang with a homemade whip cream like Pepe’s does! However, if you’re traditional and want to honor history stick with the Curry Mansion’s version.
Either way, everybody around your table is in for a treat tonight!
Pepe’s Key Lime Pie Recipe
- For the graham cracker crust:
- 1 1/2 cups graham cracker crumbs from about 12 (2 1/4-inch by 4 3/4-inch) crackers
- 1/4 cup sugar
- 1 teaspoon ground cinnamon
- 5 tablespoons unsalted butter, melted
- For the filling:
- 2 large egg whites
- 4 large egg yolks
- 1 (14-ounce) can sweetened condensed milk
- 1/2 cup fresh or bottled Key lime juice
- To serve:
- 1 cup heavy cream
- 3 tablespoons confectioners’ sugar
- Special Equipment
- 9-inch pie plate, stand mixer fitted with the whisk attachment (optional)
- Make the graham cracker crust:
- Arrange a rack in the middle of the oven and preheat to 350°F.
- In a medium bowl, stir together the graham cracker crumbs, sugar, and cinnamon. Drizzle with the melted butter and stir until well combined. Press the mixture evenly onto the bottom and up the sides of a 9-inch pie plate. Bake until set and golden brown, about 10 minutes. Transfer to a wire rack to cool completely. Leave the oven on.
- Make the filling:
- In the bowl of a stand mixer fitted with the whisk attachment, or a large mixing bowl with a whisk or hand mixer, beat the egg whites until they hold stiff peaks.
- In a large mixing bowl, whisk together the egg yolks and sweetened condensed milk. Add the lime juice and whisk until combined. Gently fold in about 1/3 of the egg whites to lighten the mixture then add the remaining egg whites and fold until just evenly combined. Gently spread the mixture in the pre-baked crust and bake until just set in the center, about 20 minutes. Transfer to a wire rack to cool completely then refrigerate at least 2 hours before serving. DO AHEAD: The pie can be baked and stored, covered, in the refrigerator, up to 3 days.
- Garnish and serve:
- In a medium bowl, combine the heavy cream and sugar and whisk until soft peaks form. Cut the pie into slices and top each with a dollop of whipped cream.
Curry Mansion’s Recipe
- 4 eggs separated
- 1/2 cup key lime juice
- 14oz can of sweetened condensed milk
- 1/3 cup sugar
- 1/4 tsp cream of tatar
- (1) 8in graham cracker crust
- Beat egg yolks until light and thick. Blend in lime juice, then milk, stirring until mixture thickens. Pour mixture into pie shell.
- beat egg whites with cream of tartar until stiff. Gradually beat in sugar, beating until glossy peaks form. Spread egg whites over surface of pie to edge of crust.
- Bake in 350 degree oven until golden brown, about 20 minutes. Chill before serving.
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