Lime Pie is a must for me. Yep an absolute must! Every time and I mean every time I visit South Florida, I always grab a slice of Key Lime Pie. Okay, If I’m being absolutely honest, sometimes it’s more than one slice but who’s really counting?

You could say I’m a bit of a Key Lime Pie enthusiast. I’ve definitely had my fair share of lime pies that’s for sure. So the first time I decided to make my very own pie, I knew it had to be perfect.

The Juice on Limes

Now here’s the thing about Key Lime Pie, it’s made with Key Limes. Pretty obvious right?!……

But did you know that the variety of lime known as Key Limes are also known as Mexican Limes and/or West Indian Limes?

So Key Lime Pie can also be called Mexican Lime Pie or West Indian/Caribbean Lime Pie. If you’re gearing up to make this one in the Caribbean use your local West Indian limes. If you reside elsewhere you can source Key Limes, Mexican limes or Caribbean Limes.

They’re fairly easy to identify, smooth skinned, smaller than other varieties of lime and with an interesting colour. They start off green, turn yellow and then sometimes turn an orange brown. They’ve also got lots of seeds. More than a bit seedy.

But it’s the flavour of these limes that really get people talking. I guess you can call this variety ….The Lime’s Lime. El Capitan de los Limes. The limey lime, and the perfect lime for this pie recipe.

Tangy, tart and aromatic, and the star of the show in this Ultimate Key Lime Pie.

Can I substitute Regular Limes for Key Limes?

Well first off let’s define “regular limes”. Generally speaking, Persian limes also known as Tahitian limes are the most popular and widely cultivated lime variety. This is perhaps the lime that you’ll likely encounter at your grocers, especially if you’re in North America.

Bottom lime…I mean line, don’t get sour! If this is what you have available to you, then yes, by all means use these limes as a substitute. You just can’t call it Key Lime Pie in the strictest sense. Those Pie Puritans might brandish a sharp cutlass (likely named swashbuckler- the cutlass not the puritan) and make your boo-tay walk the plank. Arrrgh!

Pie Inspiration

My idea was to take the qualities of the most memorable key lime pies I’ve ever tasted and meld it into my version of the Perfect Lime Pie.

Yes….that’s what we aim for….Pie Perfection! So, that’s exactly what I set out to do and that’s exactly what I did. I’m pretty pleased with this one, okay okay if I’m being truthful, I’m damned proud of this recipe.

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Damned Proud!

I’ve tested it, tweaked it, retested it. My neighbors, friends, family, office colleagues, y’all know who you are….they’ve all gotten a taste.

I’ve baked alot of Pie…alot of pie and I’m happy with this one, my best Key Lime Pie Recipe ever! So let’s get to it…

Jump to Recipe

The Crust

A pie crust can be a make or break thing in my opinion. More than 10 + years ago, a particular pie from Islamorada Florida influenced my version of crust perfection. While a bit unconventional (it’s served in a cup) it’s unmistakable nutty crust had me hooked.

So as an homage to all the key lime pies that have come and gone – all that I’ve tried and all that I’ve baked…. Behold the Pie Crust Commandments.

• “Thou shalt add Nuts to Pie Crust (unless thou-est hast allergies)”
• “Thy crust shalt contain-et Cinnamon”
• “Behold the Butter”
• “Toast don’t roast”
• “Thou shalt not covet your neighbour’s pie. Make you’re own”

My Pie Crust Recipe is easy to make, has a few simple ingredients and follows the Pie Crust Commandments.

Digestive Biscuits (wheat biscuits from the UK), roasted peanuts, a touch of cinnamon, butter, and a pinch of salt for balance is all you’ll need. If you can’t find Digestive biscuits, Graham Crackers make a great substitution.

The cinnamon is a secret little ingredient that adds that little oomph of spice that makes a tonne of difference with respect to flavour. The end result is a buttery, toasty, nutty crust that’s perhaps the best biscuit pie crust ever! Well at least I think so.

Pre baking (toast don’t roast)

I find that prebaking the crust at a higher temp for just a few minutes allows for a more complex taste. It really brings out that toasty nutty buttery pie crust flavour. It also allows the crust to set up and hold up to that creamy lime custard-like filling. It’s a step that’s totally worth it, so don’t skip this one.

The Filling

Egg yolks, lime juice, lime zest and condensed milk with a wee pinch of salt. That’s it!

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Now let’s talk lime juice. Use fresh lime juice, don’t buy the bottled stuff…just don’t do it! Why? …..Because I said so!

Next time you’re in the grocery store, pick up a bottle of lime juice and look at the ingredients….if 100% pure Lime juice isn’t the only thing in that bottle….that should set you straight and send you running to the fresh produce isle!

If you somehow need further convincing on why Fresh is Best…it’s important to note – unless the bottle specifies what type of limes used – you won’t be using authentic West Indian/Mexican/Key Limes. Second, bottled juice will affect the taste of your pie. The bottled juice often has additives and preservatives and the flavor it’ll give your pie will never be as good as fresh juice. So there…do yourself a favour and use fresh lime juice!

What colour should Key Lime Pie be?

The answer is anywhere from whitish yellow to orange-y golden yellow to even pale yellow with a slight hint of green. Those bright green pies you see out there are in the same category as green beer….there’s food colouring in there.

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The colour of your egg yolks will determine the intensity of yellow. In my experience, eggs with brilliant golden yolks yield a golden orange-y pie colour. If the yolks aren’t as yellow, then the pie will be more pale in colour. Green lime zest and juice with a greenish tinge along with pale yolks will render a pale yellow pie with a subtle hint of green.

How to know when Key Lime Pie is done?

The easiest way to tell if your Key Lime pie is done is to do the jiggle test. At the 20 min. mark of baking, remove the pie from the oven and observe the edges. Gently shimmy the pie (I call it the steering wheel effect – move the pie from side to side). The pie will appear fairly liquid in the center and jiggle a bit when tested, but the outer edges of the pie should be stationary. That’s how you know it’s done. If the edges seem fairly jiggly allow the pie to continue baking and check on it in 5 minute increments until done.

A very important step to completing your key lime pie masterpiece is allowing it to set in the fridge. Imagine it to be similar to a curd or egg custard- It needs time to cool down, thicken up and completely set. The process of cooling is what develops that perfect key lime pie consistency and that perfect flavour.

And… trust me when I tell you, when your pie has properly set, it’ll be smoother than James Bond in Dr. No. Say it with me…”Schmood”. Silky satin-y lusciously schmood.

So there it is. You have my recipe for my Best Ever Key Lime Pie complete with all my tips tricks and secrets.

Now you can make perfect Key Lime Pie everytime! And you’ll want to make this one year round. This is one of those….mmmmm good pies.

Oh so Schmood.