A Classic Key Lime Pie Recipe

A Classic Key Lime Pie Recipe

A Classic Key Lime Pie Recipe

The Real Food Real Kitchens staff recently took a trip North to Cocoa, FL to visit The Florida Key Lime Pie Co. Going in to our adventure we all knew we had a knack for the sour / sweet goodness of a key lime pie, but what we didn't know was how versatile this little fruit can be. During our visit owner Louie gave us a taste of all kinds of great foods made from key limes: hot sauce, cake pops, wine, candy, and much much more. So much more in fact that we spent three hours touring and tasting our way through this fascinating property. To top off our afternoon we had a delicious home cooked caribbean meal on the property that came with BBQ chicken, collard greens and cabbage, yellow rice, mac n cheese, black beans & rice, and ribs.

Below is a simple recipe to get your taste buds jumping for a visit to The Florida Key Lime Pie Company. It's great for a midday visit for lunch and one of Florida's most amazing desserts. As simple as a key lime pie may seem to make, there's just something about the pies at The Florida Key Lime Pie Company that are extra special (we came home with three in tow). Enjoy!

The Florida Key Lime Pie Company 340 King Street, Cocoa, FL 32922 Call: (321) 385-9600


  • Crust
  • 18 whole Graham Crackers (the 4-section Large Pieces)
  • 1/3 cup Sugar
  • 1/3 cup Butter, Melted


  • Filling
  • 1 Tablespoon (heaping) Lime Zest
  • 1/2 cup Lime Juice
  • 2 whole Egg Yolks
  • 1 can (14 Oz) Sweetened Condensed Milk


Preheat oven to 350 degrees

For the crust:
Crush crackers in a food processor or Ziploc bag. Pour them into a bowl and stir in sugar and melted butter. Press into a pie pan and bake for 5 minutes or until golden and set. Remove from oven and set aside to cool slightly.

For the filling:
Mix lime zest, lime juice, and egg yolks in a mixing bowl. Add in condensed milk and mix on high until smooth and thick. Pour mixture into crust and bake for 15 minutes.

Remove from oven, allow to cool, then refrigerate for at least 1 hour—more if possible.

Serve with sweetened whipped cream and more grated lime zest.

y Craig Chapman