Key lime pie

Today we’re presenting the official dessert of Florida: The Key lime pie. Perfect tart for the summer season! Quick to prepare, refreshing thanks to the sour and bitter taste of limes. It tastes like biting into a slice of lemonade 🙂 .

key lime pie

The cream of the Key lime pie has very few ingredients: lime juice and zest, egg yolks and condensed milk. We were very skeptical too, since the dessert thus described sounded very very sweet. However, the lime juice breaks entirely the sweetness of condensed milk, making the cream slightly bitter. The addition of whipped cream dilutes the bitterness of limes, turning every bite of the cake into a wonderful sweet-sour contrast 😀 .

The Key lime pie is native to the islands Keys, Florida. We can find the first recipe in the early twentieth century, when the condensed milk started to be sold in cans, as today. This cake was invented by sponge divers, who remained at sea for several days; so they loaded their ships with limes, as a source of vitamins, and with condensed milk to sweeten. And having also eggs with them, they had all the ingredients to prepare the pie… But what about the oven? At the time there was none on the ships, in fact, the first recipe for Key lime pie was not baked, and the cream got thickened even without cooking, thanks to the abundance of lime juice 🙂 .

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Key lime pie

Cuisine Vegetarian
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 24 cm cake mould
Difficulty Easy


For the crust

  • 250 g digestive biscuits
  • 80 g butter

For the cream

  • 400 grams of sweetened condensed milk
  • 120 ml of lime juice from 4 to 6 files
  • 1.5 lime zest
  • 4 egg yolks

To decorate

  • 200 ml whipping cream
  • 1 tablespoon powdered sugar
  • grated lime zest


  1. Start by preparing the pan; we advise you to use 24cm spring form; cut a disc of baking paper and arrange on the bottom. Butter generously the edges.
  2. Crumble the biscuits. Melt the butter and mix with the biscuits. Lay the biscuits on the bottom and on the edges of the pan, about 2-3 cm in height.
  3. Bake the base at 180 ° for 10 minutes. Remove it and let it cool.
  4. Meanwhile, prepare the cream. Beat the eggs until they are light and foamy. Add the condensed milk and continue to beat.
  5. Add, finally, the juice and zest of limes.
  6. Gently pour the cream onto the base. Bake the cake for 15-20 'at 180 °; after this time, turn off the oven and open the door slightly, so that the Key lime pie cools down slowly.
  7. Let stand the Key lime pie in the refrigerator overnight before serving and decorate it with whipped cream and lime zest :).


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