Key lime pie is a delectable tart and sweet dessert that can be found on almost every menu in Florida. This is especially true for Key West, as it is the home of the key lime. Key Lime pie is somewhat of a southern classic that’s history stretches back to the 1800s.
The origin of this tart treat is not clear but there is one very likely theory. In the 1800s, a ship salvager and Florida’s first self-made millionaire, William Curry, had a cool named? Aunt Sally. Aunt Sally would cook and bake for Curry, known as rich Bill, and in the late 1800s, she created a key lime pie for him. Some people believe that Aunt Sally simply modified the recipe for lemon icebox cake and used key limes instead of lemons because both recipes require sweetened condensed milk and citrus juice.
It wasn’t until the 1930s that the recipe for this now famous dessert started circulating. Milk, ice and refrigeration wasn’t available until the overseas highway was created in 1930, allowing tank trucks to transport in imported goods. If you don’t know, Key West is quite a way south and pretty far out so getting fresh milk was still a challenge for most chefs, so they relied on sweetened condensed milk.
In Florida, people are really serious about their Key Lime pie and even went as far as to try and make it illegal for anyone to advertise key lime pie that wasn’t made with key limes!
Key Lime pie can be made in so many variations and pretty much everyone in Florida has their own family recipe. There is much debate over how to properly make it. Cooked or uncooked filling, graham cracker crust or pie dough, whipped cream or meringue, etc. I luckily, know the REAL way to make this pie! To find out how check out the recipe below!
Mini Key Lime Pie
- 3 cups graham cracker crumbs
- 1 cup of melted butter
- 1/2 cup sour cream
- 3/4 cup key lime juice
- 24 oz. sweetened condensed milk
- 1 tsp. lime zest
- 2 egg yolks
- 8 oz. heavy whipping cream
- 1 tbsp. vanilla
- Preheat the oven to 350 degrees. In a food processor pour the graham cracker crumbs and melted butter in and pulse for 15-30 seconds.
- Get a clean cupcake pan, and using a tablespoon, scoup 3 tablespoons of the graham cracker mixture in each cupcake hole. Using a 1/4 cup measuring cup, push the crumbs down and create a little "cup". be sure it is the same thickness on all sides.
- Place in the oven for 6-8 mins. Let cool completely,
- In a bowl, combine lime juice, sweetened condensed milk, lime zest, egg yolks and sour cream.
- Pour 1 1/2 tbsp. of the mixture in each cup. Bake for 15-20 mins.
- Cool on the counter for 30 mins and then put them in the freezer or fridge for 2-3 hours.
- Using a stand mixer, mix the whipping cream and vanilla together until stiff peaks form.
- Using the tip of your choice, pipe the whipped cream on top of the chilled mini key lime pies. Add zest to the top if you choose!