Thursday, April 23, 2009

Key Lime Pie

I was recently on a Caribbean cruise...and for those of you who have cruised know that the food is amazing! There were far too many options...and no way I could sample everything. But I did the next best thing...and came home with the Royal Caribbean International Cookbook...Savor. In it are many of the delicious dishes that I enjoyed...and others that I intend to cook up in my own kitchen.

I couldn't wait to try their recipe for key lime pie...since I had so enjoyed it on the cruise. It's really very simple...and even more so if you use a ready-made pie crust.

Key Lime Pie
  • 1 cup (250 ml) sweetened condensed milk
  • 5 egg yolks
  • 1/2 cup (120 ml) freshly squeezed lime juice
  • 1 (9 inch or 23 cm) pie shell, pre-baked
  • 1/2 cup (120 ml) whipping cream
  • lime zest
  • freshly cut lime slices


  1. Preheat oven to 350° F.
  2. Place condensed milk in mixing bowl, and beat at low speed, adding egg yolks one at a time.
  3. Add lime juice, and mix thoroughly.
  4. Place mixture in pre-baked pie shell.
  5. Bake for 15 minutes or until skewer inserted comes out clean.
  6. Let cool and refrigerate for 2 hours.
  7. Whip cream...sweeten to taste.
  8. Top pie with whipped cream and lime zest.
  9. Serve on chilled plates.
  10. Garnish with lime slices.
  11. Serves 10.

Culinary Notes:
It is a well known fact that the Key lime is indigenous to Florida and the "key" ingredient for the state's popular Key lime pie. Forced to substitute condensed milk for fresh--which was scarce before the arrival of the railroad in 1912--cooks discovered that the chemical intervention between the condensed milk and the Key lime actually "cooked" the pie without baking it. (excerpt from cookbook)



  1. This blog is a delight, a feast to our eyes.
    I'm going to put you in my blog list now so I can come here everyday.


  2. Looks fantastic! Tried this pie in the Florida was so good!

  3. I just had a tremendous thought .. .us Mennonite Girls Can Cook.... should go on a fact finding tour. . so to speak. .to find the culinary treats from far and wide.
    Your key lime pie looks so pretty and I appreciate your beautiful picture.

  4. It is coming out of my print as I write this. Yumm-o~
    Always fun to have a little history too!
    Cheers, Candy

  5. Oh this is so easy and beautiful! A new pie to try! Thank you to the Royal Caribbean . . . we can pretend.

  6. I love your blog and appreciate how often you post!!! The key lime pie looks amazing..I am going to make it asap!!!! Not good since I am trying to lose weight but I will run an extra mile (or 2) for this one!!!!

  7. mmmmmmmmmm, your blog is delicious!

  8. Do you ship to Maryland? Yum!!! Every recipe looks delish! Jennifer

    jennsthreegraces @ blogspot

  9. how many limes does it take to fill (this is not a joke) a 1/2 cup measure? I'm guessing there is some better reason to use the Key limes apart from the desire to spend more time cutting and juicing the little lime-babies. Is there a taste difference? I'm pretty sure the Key limes were developed small specifically for the neck of a Corona.

    Forgive the ignorance... our lime trees are scarce in SK. Thanks in advance for the answers! This sounds wonderful.

  10. I don't think I should print this one...YES I WILL! heehee! OH MY! I hope I don't eat the whole thing by myself!

  11. Oh yes, you are so right about everything and it's such a wonderful dessert. I have been able to purchase Key Lime Juice in our local grocery store which comes from Florida and it works great. You might enjoy trying that sometime. It's bottled. Everything you cook sounds so good.
    Happy Twirls

  12. Sounds so good....
    When can I come and sample?

  13. In answer to Chris's takes about 12 Key limes to make one-half cup. Why Key limes instead of the regular? Hmmm. I'm sure the bigger limes would be fine too...but can we still call it Key lime pie? Smile!

  14. Key Lime Pie...the bestest taste on earth. :)

  15. Sweetened whipped cream or no? Thank you for the wonderful recipe!