Key lime pie, a delicate and tasty pie like few others

Welcome once again to the cooking blog that fulfills all your requests. Today we present a cake that is not very traditional in these parts but is delicious and heals broken hearts: Key lime pie or key lime pie. Ideal to accompany afternoon tea, or if you feel like having a soft dessert and having it with a coffee. This cake is very easy to make and I can assure you that it will surprise more than one of your guests.

This is like a lemon pie, but much softer. Come on, I invite you to read this recipe and I’m sure you’ll want to make it today!

Table of Contents

  • About key lime pie
    • The difference between lemon pie and key lime pie
    • A little bit of the history of key lime pie
  • Key lime pie recipe
    • Ingredients for the perfect key lime pie
      • For the mass
      • For the filling
      • For decoration
    • How to prepare a quick and easy key lime pie
      • For the key pie dough
      • For key pie filling
      • armed

About key lime pie

The difference between lemon pie and key lime pie

Lemon pie is a cake that was born in the United Kingdom. Traditionally, it consists of a pie crust covered with a lemon filling, usually a lemon curd (please, what a delicious lemon curd right now! I write while drooling).

The key lime pie filling is different from the key lime pie filling FIRST because it has limes instead of lemon (don’t tell me?? we didn’t notice). No, well, this change is essential because it makes the filling much softer, less acidic. More pleasant to the palate.

Another difference between these two cakes is the way they are baked. The lemon filling is not baked at the same time as the pie crust, as is the case with Key lime pie.

Another difference is that the lemon pie has an Italian meringue as a topping, while this key lime pie has a chantilly cream giving it a more unctuous and sweet touch .

Anyway, key lime pie is the cool and sweet cousin that everyone likes.

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Key lime pie, a delicate and tasty pie like few others

A little bit of the history of key lime pie

It was born at the beginning of the 20th century in the West Florida Keys and was invented by a botanist named Jack Simons. It is not known exactly how this love story begins, but it is mentioned as a recipe for the first time by a millionaire from Key West, Aunt Sally… The Yankee aunt’s full name is “Sally,” right?

Well, back to the topic. The key lime pie had everything to be durable , so the sponge fishermen (nooo Bob, nooo!!) ​​who spent a lot of time on board loved it. The condensed milk came in a can, the limes lasted a long time, the cookies too… Tuki. All of this went to the ship’s pantry and they made this delicious cake any time between throwing one net and another. Bah, I have no idea how to “fish” sea sponges… So the last thing was completely my imagination.

Let’s not beat around the bush… The original recipe for Key lime pie did not call for cooking the lime, milk and egg mixture… So I don’t know how good it was. What we do know is that this dessert was perfected until today and uffff how delicious!!

Without further ado, let’s cook friends… Anything, they ask us!

Key lime pie recipe

  • Yield: one small cake (8 servings).
  • Total preparation time: 70 minutes

Ingredients for the perfect key lime pie


  • 1 spoon of sugar.
  • 100 gr of pomade butter.
  • 1 tablespoon of liqueur.
  • 300 g of sweet cookies (vanilla flavor).


  • 6 yolks.
  • 800 ml of condensed milk.
  • 2 grated limes.
  • Optional: a touch of lemon zest.
  • 240 ml of lime juice.


  • 200 ml of milk cream (custard).
  • 40 g of powdered sugar.
  • 2 files.

How to prepare a quick and easy key lime pie


  1. For the base, process the cookies together with the sugar.
  2. Add the melted butter and liqueur. Mix until everything is well integrated.
  3. Place in a removable mold (or in a ring) 26 cm in diameter, cover the base and sides, pressing well with the back of a spoon.
  4. Place in the refrigerator for 15 minutes and then in a preheated oven at 180° C for another 10 minutes. Reserve.


  1. Mix condensed milk, zest, lime juice and finally add egg yolks. Beat until everything is well integrated.


  1. Place this filling on the pre-cooked dough and place in a low oven (130, 140ºC) until it coagulates (about 20, 25 more minutes). When you move the lunch box, the filling has to move like a kind of jelly, it doesn’t have to be liquid.
  2. Once cooked, take to the cold.
  3. Beat the heavy cream with the powdered sugar until you achieve a firm chantilly cream .
  4. Once the cake is very cold, decorate with chantilly cream and lime slices.

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