Revamp Your Key Lime Pie Recipe With These 7 Upgrades
If there's one dessert that can instantly give off sunny vacation vibes, it's key lime pie. Perhaps because of its immediate association with Florida, specifically Key West where this pie originated. It consists of a crust made from graham crackers or pastry crust, a custard made with egg yolks, sweetened condensed milk, and key lime juice, and is usually topped with whipped cream or meringue.
This crowd-favorite custard pie is creamy, tart, and sweet, and as the name suggests, requires one coveted ingredient: key limes. Key limes are not the familiar, deep green fruit commonly found at supermarkets, instead, they're smaller, yellowish, and very tart. These specialty limes with floral notes are no longer commercially grown in the Florida Keys, but imported key limes can be found at grocers if you're lucky. Often it's bottled key lime juice that's used for this luscious dessert. But fret not, the zest and juice of standard Persian limes, those found at supermarkets, will do just fine. This decadent and bright dessert is perfect for summer gatherings and these seven upgrades to your favorite key lime pie recipe are guaranteed to surprise and delight.