I blame my friend Erica, for this post: Key Lime Pie, two ways. Or I’m grateful to her, but I hold her personally responsible for the many hours that went into it? It’s been years in the making. It started in Key West with a quest for the best pie key lime pie. See, Erica and I don’t just relax and enjoy the rum drinks on vacation. No, we’re on a mission to suss out the best of the local cuisine. And of course, in Florida, one of your goals is the best Key Lime Pie. We went to all the bakeries and restaurants, we asked the locals, and we ate pie more times per day than is socially acceptable as we tried as many pies a possible. All we were able to conclude at the end of the trip? We really like key lime pie, we really hate disposable aluminum pans, and we both preferred whipped cream to meringue topping. We did technically pick out a favorite, but then the real test began. What Key Lime Pie to make at home? I tested MANY crusts and fillings and was finally able to recommend not a best pie, but two. Which is really four, because there are two fillings and two crusts. So you’re welcome friends, because now you have an excuse to do your own taste off this Summer. I give you Key Lime Pie, two ways.
I figured out my pie filling first. All key lime pies start with a big bowl of tiny key limes, or Nellie and Joe’s key lime juice. 
I juiced my own. I have to admit, the tiny limes are kind of a pain. They don’t really fit on the juicer. But they’re worth it. 
After trying many, I settled on Abraham’s Key Lime pie: (from the Nellie and Joe’s website).
- 1 can sweetened condensed milk
- 8 ounces cream cheese or mascarpone
- ½ cup key lime juice
- 1 teaspoon vanilla
- 3 yolks
- Preheat oven to 350° F. Put the ingredients in a blender or food processor and whip until very smooth.
- Pour into a pre-baked crust (see below).
- Bake 10 minutes. Let cool completely.
- Refrigerate. Serve cold with whipped cream.
- In a hurry? Further experimentation led to the discovery that omitting the yolks allowed for a lighter, fluffier texture and the bonus of no baking required. Follow the above directions with these modifications: 1. Don't preheat the oven. 2. Omit the yolks. 3. DON'T bake!
- Many recipes feature this particular filling and it’s definitely the way to go if you’re in a hurry. It cools quickly and you can serve it much faster. But the eggs create a custard texture that’s with its merits as well. Tough call I tell you.
- 4 ounces graham crackers
- 2 ounces ginger snap cookies
- 6 tablespoons butter; melted
- zest of one lime
- Preheat oven to 350° F.
- Food process the graham crackers, gingersnaps and zest until fine.
- Pour into pie pan. Add melted butter.
- Mix until the crust holds together when you pinch it.
- Add cold water, 1 tablespoon at a time (I almost never need this) as needed until crust just holds. Press into the pan.
- Bake for 10 minutes. Let cool completely before you fill it.
- 1 cup flour
- ¼ cup sugar
- zest of one lime
- 1 egg yolk
- ½ cup cold butter
- Preheat oven to 350° F.
- In a food processor, pulse the flour and sugar. Add the cold butter and pulse until pea sized lumps form. Add the yolk. Pulse. When the crust will just hold together, press in into a pan.
- Bake for 10 minutes. Let cool completely before you fill it.
- This is the crust I use for cheesecake (with lemon in stead of lime zest). It’s light, flakey and very elegant. I love it. If you want to surprise people with a key lime pie that’s a little unexpected, this is your crust. Want more classic and more flavor? Try the Graham Cracker Crust with extra Oomph.
This is the egg yolk included more custard-like texture. They’re both great!
Key Lime Pie, two ways is the best of both worlds, with two crusts and two fillings; one bake, one no-bake pies and graham cracker vs. not crusts.