Chef Confidential

…every pantry has a story

Key Lime Pie…

This is as simple a pie as it gets, you don’t even have to roll a pie crust out! However, there is a bit of back and forth regarding topping this pie with meringue or whipped cream. I personally prefer to have a gob of homemade whipped cream atop of my slice. There are others who shall remain nameless that feel as though it must be piled high with meringue gently tinged with brown from the broiler.  Since you do only use egg yolks in the recipe it would be very easy to make meringue, if you so desired. I can’t imagine lemon meringue pie without that sweet fluffy cloud, so in a way I can see the points in that direction.

Another thing I am going to be honest about is that I am really not a fan of graham cracker crusts.  It’s not that I don’t like graham crackers I love me a good ‘ol S’more, it’s just one of those things.  In a way it’s like my thing with peaches. There is nothing so good as biting into a fresh peach, the juices running down your chin, that is the best way to eat a peach. However, I don’t like peaches baked or from a can, I just feel like they get slimy when you cook them, definitely a texture thing. Meanwhile back to the graham cracker bit, I have made key lime pie with a regular flour pie crust and really wasn’t a fan. Sometime soon I will try creating a shortbread crust to see how that works. If you wanted to embellish the crust you could toss grated lime zest with the other crust ingredients.

Oh no I still don’t have a full sized oven but I do have my amazing mini oven…

This is a must have on your gift registry no matter what it’s for wedding, housewarming, or holiday wish list (Baby registry may be a stretch) holds a 9 inch pie with no problem. The true test will be when I am making Thanksgiving dessert for 26 people this year.

Key Lime Pie

Graham Cracker Crust

  • 1 1/4 cups Graham Cracker Crumbs
  • 3 TBL Sugar
  • 1/3 cup butter

Pre-heat oven to 350

In a medium sized bowl melt butter in microwave, add graham crackers and sugar mix still blended.  Spread crumb mixture across 9 inch pie plate pressing gently with a cup to form a shell.  Bake 8 minutes set aside to cool.


  • 14 oz can Sweetened Condensed Milk
  • 3 egg yolks
  • 1/2 cup Nellie & Joes Key West Lime Juice

In medium bowl whisk together all ingredients, pour into pie plate bake at 350 for about 15 minutes. Cool on rack then refrigerate til serving.

5 comments on “Key Lime Pie…

  1. Karen
    November 10, 2011

    We used to live in Key Largo, Florida and key lime pie was the choice for dessert at most restaurants. I have had and enjoyed it with both toppings. They say the original recipe was with meringue so that you didn’t waste any of the egg.


  2. mb
    November 3, 2011

    I hope that you can find it somewhere it is usually in the juice aisle or near the mixers in the grocery store. I use it for so many things from drinks to entrees and obviously desserts too! When I moved to Florida I found out they have a Nellie & Joes Lemon Juice as well. Thanks for stopping by…


  3. frugalfeeding
    November 3, 2011

    I’ve been wanting to make this for so long, but never got round to it. I think I shall have to wait until next year now – it missed its place 😀


    • mb
      November 3, 2011

      Oh no no no…my take on this is if Christmas can invade July, Key Lime Pie can take on Winter! Which ever way you choose I hope you enjoy. Thanks for stopping by…


  4. ChgoJohn
    November 3, 2011

    I love Key Lime Pie and will take mine with meringue or whipped cream or both. I don’t care just give me a slice and I’ll be very happy. I don’t know if I’ll be able to find that brand of lime juice. I may have to buy 2 dozen key limes and start squeezin’. Thanks for sharing.


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This entry was posted on November 3, 2011 by in Dessert and tagged , , .

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