Key Limes are a variety of limes that come from the Florida Keys around the Key West area. They are typically smaller, more yellow, and have more seeds and a thinner rind than the typical grocery store lime variety (Persian limes). They have a higher pH than regular limes and are therefore less acidic but also have a sharper, more fragrant lime flavor.

What's the difference between a lime and a key lime?

Key limes are typically smaller, more yellow, and have more seeds than the typical grocery store lime variety (aka Persian limes). They are less tart than Persian limes but have a sharper, more fragrant lime flavor.

What makes Key Limes special?

They have a higher pH than regular limes and are, therefore, less acidic, but they also have a sharper, more fragrant lime flavor.

How long do I bake Key Lime Pie?

Bake Key Lime Pie for 35 minutes, turn the oven off, and leave the pie inside the oven for 15 minutes longer with the oven door closed. Remove to a wire cooling rack and allow to cool completely. Once cooled, cover the entire cake pan with plastic wrap and store it in the refrigerator to chill and set up overnight.

How do I know when Key Lime Pie is done?

Key Lime Pie is finished baking and ready when the top of the filling has a “skin” on it and you can touch the top of the pie without any filling sticking onto your finger. It should also only slightly jiggle when gently shaken. Lastly, it should appear to be a bit “puffy” when it's done and blonde, not browned on the top.

Can you freeze Key Lime Pie?

Yes, you can freeze key lime pie either whole or portioned into serving sizes to easily be pulled out for quick desserts or to make ahead and take to get-togethers. Wrap the pie well in sustainable plastic wrap and place in an airtight container until ready to be eaten. Thaw whole pie in the fridge overnight or individual slices on the counter until tempered and warm enough to be eaten. Not only does Key Lime Pie freeze extremely well, but it also tastes great frozen! In fact, you can bake Key Lime Pie in popsicle molds, freeze them and dip them in chocolate, caramel, or even graham cracker crumbs for Key Lime Pie on the go!

How do I keep from feeling lime zest in my Key Lime Pie?

Using a Microplane or other similar type of fine grater to grate the zest from the limes will ensure you don't feel pieces of lime zest when eating the pie. However, if you enjoy larger zest pieces, use a traditional zest peeler with small round holes.

A Better Key Lime Pie with Biscoff Cookie Crust

Name: 5-Ingredient Key Lime Pie With Biscoff Cookie Crust
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: American
Ingredients: 2 x Biscoff cookie crust recipe (sub favorite graham cracker crust); 1 scant cup key lime juice, freshly squeezed (216g); 2 (14-ounce) cans of sweetened condensed milk (792g); 8 large egg yolks; 3 teaspoons key lime zest (4g); (optional ingredient) 2 egg whites, stiffly beaten; 1 prepared Biscoff cookie crust or graham cracker crust; 1/3 cup + 2 tablespoons key lime juice, freshly squeezed (113g); 1 (14-ounce) can of sweetened condensed milk (396g); 4 large egg yolks; 1 1/2 teaspoons key lime zest (2g); Your choice of meringue, sweetened whipped cream, etc.

Description

This easy Florida Key Lime Pie recipe is taller, feeds a few more guests, and makes a great presentation. Add a little strawberry coulis or homemade strawberry jam sauce to drizzle over each slice. and get ready to eat one of the best sunny tart, creamy, crunchy Key Lime pies!

Ingredients

Units Scale

Springform Version (Tall Restaurant-Style)

Crust:

2 x Biscoff cookie crust recipe (sub favorite graham cracker crust)

Filling:

1 scant cup key lime juice, freshly squeezed (216g)
2 (14-ounce) cans of sweetened condensed milk (792g)
8 large egg yolks
3 teaspoons key lime zest (4g)
(optional ingredient) 2 egg whites, stiffly beaten

Standard 9-inch Pie Plate Version

Crust:

1 prepared Biscoff cookie crust or graham cracker crust

Filling:

1/3 cup + 2 tablespoons key lime juice, freshly squeezed (113g)
1 (14-ounce) can of sweetened condensed milk (396g)
4 large egg yolks
1 1/2 teaspoons key lime zest (2g)

Topping (Both Versions):

Your choice of meringue, sweetened whipped cream, etc.

Cook Mode Prevent your screen from going dark even when your hands have flour all over them

Instructions

Preheat the oven to 350°F/176°C and prepare your chosen crust according to directions.
Beat egg whites (optional step) in the bowl of a stand mixer (or using a handheld mixer or whisk) until stiff peaks form. Remove from the bowl and set aside to fold in at the end.
Beat egg yolks using the whisk attachment in the same bowl of a stand mixer (or using a handheld mixer), beat the yolks until they become a pale light yellow color and make "ribbons" when drizzled from the beater.
Add sweetened condensed milk to the eggs and beat on medium speed for approximately 3 minutes or until the mixture is well combined.
Add lime juice, zest, and egg whites (if using). Add the lime juice and zest and stir using a rubber spatula just until combined (the mixture will noticeably thicken when the lime juice is added). Gently fold in the egg whites (if using) and pour the filling into the prepared crust.
Remove air bubbles: Gently lift the pan half an inch off the counter and let it drop back. Do this a couple of times to remove any air bubbles. Do this gently to avoid breaking the crust or getting crumbs on top of your filling.
Bake the pie:
- Springform Version: Bake for 35 minutes, turn the oven off, and leave the pie inside for 15 minutes longer with the door closed. The filling should be slightly puffy when it’s ready.
- Standard 9-inch Pie Version: Bake for approximately 20 minutes, or until a cake tester inserted in the middle comes out clean and the

8.Cool completely on a wire rack. Once cooled, cover with sustainable cling film and refrigerate overnight to set. Serve with strawberry coulis. Top with sweetened whipped cream, fresh key lime slices, and serve with strawberry coulis, Enjoy!

Notes

Egg whites are optional: Omitting the whipped egg whites gives you a traditional, denser Key Lime Pie texture.

Leftover egg whites: If you don't use egg whites in the filling, save them to make meringue topping or an egg-white omelet.

Whipping tips: When whipping egg whites, ensure your bowl and beaters are completely free of any fat or oil, and don't over-beat as they'll become watery.

Prep Time: 15 minutes
Cook Time: 35 minutes
Category: Pies + Cobblers + Crostate
Method: Oven Bake
Cuisine: American

Nutrition

Serving Size: 1 slice