This is the quentessential classic Key Lime Pie — the kind made with sweetened condensed milk for that irresistibly creamy texture. Previously, I shared a Key Lime Tart on the journal — more of a curd-focused take on the classic dessert This one leans into tradition, and it’s a taste of pure Key West Florida.

Yield 8-10 Servings

Mis en Place

Crust

1 1/2 Cup Graham Crumbs

2 Tbsp. Macadamia Nuts. ground

2 Tbsp. Sugar

6 Tbsp. Melted Unsalted Butter

Filling

2- 300 Ml Cans Condensed Milk

1 C. Key Lime Juice

Zest of 2-3 Key Limes

4 Egg Yolks

Pinch of Salt

Coconut Whipped Cream

1 C. Whipping Cream

2 Tbsp. Powdered Sugar

Coconut Extract

Shaved Toasted Coconut & Wedges of Key Limes,

for garnish

Method

Step 1

Prepare Crust

Melt butter and combine all ingredients for graham crust in a bowl.

Pack into a 8-9″ pie plate

Bake at 350 degrees for 10 minutes. Let cool.

Step 2

Prepare Filling

Combine all ingredients into a bowl and mix well.

Pour into cool pie shell and bake for roughly 20 minutes, t

he centre should slightly jiggle and not be completely set.

Step 3

Prepare Coconut Whipped Cream.

In a stand mixer fitted with a whisk attachment or with hand beater whip cream with powdered sugar until stiff peaks form. Add coconut extract to taste, start with just a few drops.

Step 4

Once pie has cooled fully pipe or top pie with whipped cream.

I like to garnish with shaved pieces of toasted coconut and wedges of key limes.