In her new book, 50 Pies, 50 States: An Immigrant’s Love Letter to the United States through Pie, Stacey Mei Yan Fong shares this recipe for Florida key lime pie and advises: “Make the pie from June to September when key limes are in season!” Read our interview with the author and find more recipes here.
Food & Drink
Classic Key Lime Pie
How to make Florida’s bright and refreshing pie, topped with homemade whipped cream
photo: Alanna Hale
Classic Key Lime Pie (Yield: One 10-inch pie)
1 (14-oz.) can sweetened condensed milk
4 large egg yolks
2 tsp. grated key lime zest
½ cup fresh key lime juice
Graham cracker pie crust (store bought or homemade, blind baked and cooled)
1 cup heavy cream
2 to 3 key limes, sliced
Make the filling: In a large mixing bowl, whisk the condensed milk and egg yolks until smooth and thick. Add the key lime zest and juice and whisk for 1 minute.
Assemble and bake the pie: Preheat the oven to 350°F. Place the cooled graham cracker crust on a baking sheet and pour in the filling. Bake on the center rack for 15 minutes, until the edges are set but the center still jiggles like a soft thigh. Let the pie cool at room temperature for an hour before chilling for 3 hours to overnight in the fridge.
Make the topping: Whip the cream to stiff peaks with a stand mixer with the whisk attachment or a hand mixer, 8 to 9 minutes. Top the chilled pie with whipped cream and arrange sliced key limes on top as desired.
Excerpted from 50 PIES, 50 STATES by Stacey Mei Yan Fong. Copyright © 2023 by Stacey Mei Yan Fong. Photography by Alanna Hale. Food styling by Caitlin Haught Brown. Used with permission of Voracious, an imprint of Little, Brown and Company.
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