An Attempt on Florida’s Key Lime Pie Using Persian Lime

Pie / Friday, October 27th, 2017

Key Lime Pie

We had a customer at Baking Mama who just came back from a vacation in Florida and was craving for key lime pie. We do not carry pies (yet) but her request for us to carry key  lime pie might be considered in our menu.

The only concern is that we do not always have key limes in the East Coast. Instead we have the common Persian limes in grocery stores. I did some research and some suggested that Persian limes can be substituted for key limes.

The base for this pie is not difficult to make since you just have to use your food processor to blitz the  graham crackers. If you don’t have a food processor, you can use a zipped top bag to crush the graham crackers with a rolling pin or the back of a heavy pan (I guess, this is the process where you can release the stress you have for the day).

This easy and delicious pie has the same pie crust as my cheesecake. Prepping and baking this pie will not make you a slave in your own kitchen. It will only take you less than an hour to make though it needs to be chilled for 2 to 3 hours to fully set. If you cannot wait for another hour to try this citrusy, custard pie, you may put it in the freezer for a few minutes to hasten the process.


For the Crust:
1 1/2 cups finely ground Graham crackers crumbs (10 crackers)
1 1/2 tablespoons granulated sugar
6 tablespoons unsalted butter, melted

For the Filling:
1 1/2 to 2 tablespoons finely grated lime zest, reserved 1/4 teaspoons for the topping
4 large egg yolks
1 14-ounce (396-gram) can sweetened condensed milk
2/3 cup (155 ml) fresh lime juice (about 5 to 6 Persian limes)

For the Topping:
3/4 cup heavy whipping cream
2 tablespoons powdered sugar, to taste


Preheat the oven to 350 degrees F.

To make the crust, combine the graham crackers, sugar, and melted butter in a bowl until moistened. Pour into a 9-inch pie dish. Press crumbs into the bottom and up the sides of the pie dish. You may use your hands, or the outer edge of a heavy measuring cup to press in neat, firm sides. Bake for 8 minutes. Cool to room temperature.

To make the filling, zest limes into the bottom of a medium bowl until you have 1 1/2 to 2 tablespoons. Whisk together lime zest, yolks and condensed milk in a bowl until combined well. Squeeze zested limes until you have 2/3 cups juice. Add juice and whisk until combined well (mixture will thicken slightly). Pour filling into crust and bake for another 10 minutes. Cool pie completely on rack (filling will set as it cools), or put in the freezer to hasten the cooling so you can add the topping when the pie is completely cool.

To make the topping, beat cream and powdered sugar in a bowl with an electric mixer until it just holds stiff peaks. Serve pie topped with cream.

One thought on “An Attempt on Florida’s Key Lime Pie Using Persian Lime

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