The Key lime pie

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Lluis Enric Mayans

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Fresh and tasty, the key lime pie is similar to a cheesecake in preparation, which includes three different layers: a biscuit base, a lime cream and a topping. Of course, the main ingredient is lime, in this case the key variety, so called for the archipelago in which it grows, The Keys; this type of lime is more sour and smaller than the classics that we are used to using in Spain.

In 2006 this dessert was named Florida State Official Cake.

Origins and curiosities

Lime has been known since the XNUMXth century, as it was used by local sailors and fishermen to fight scurvy thanks to the vitamin C load that comes from citrus fruits. In fact, it is thought that the first versions of the recipe were made precisely to feed the fishermen once on board.

Since the recipe calls for the use of condensed milk, the combination of the latter with lime recreates a kind of cooking that allows you to avoid the use of the oven, although it is preferable to cook it anyway because of the bacteria coming from the fresh eggs.

The crunchy base is made with i graham crackers, American biscuits that can be replaced by digestive Spaniards.

There are various versions of the key pie, even closer to the classic cheesecake: just combine biscuits and melted butter without cooking, add the cream and lime to the cream cheese and cover everything with citrus fruits to taste.

In other cases, however, the coverage provides for the Meringue or the whipped Cream, while the base can be replaced by shortcrust pastry.


Below we will indicate the steps of the recipe.


  • 160 gr di Graham crackers o Digestive;
  • 55 gr of sugar;
  • 1 pinch of salt;
  • 60 gr of butter;
  • 850 grams of sweetened condensed milk;
  • 250 ml of key lime juice or common;
  • 2 large eggs;
  • 350 ml of whipping cream;
  • 30 grams of powdered sugar.


  1. Preheat the oven to 180 ° C. Reduce the biscuits to crumbs and add the sugar, salt and melted butter. Mix well.
  2. Transfer the mixture obtained to the bottom of a pan with a hinged opening of 22 cm in diameter and press everything well.
  3. Cook for 10 minutes, then allow to cool completely.
  4. Meanwhile, combine the condensed milk, lime juice and eggs in a bowl and whisk well.
  5. Pour the cream onto the biscuit base, level and bake in the oven, again at 180 ° C, for 10 minutes, then let it cool completely.
  6. Finally, whip the cream with the whisk, adding the icing sugar until stiff peaks form.
  7. Finally spread the whipped cream on the cake.

Surely this refreshing cake is the right dessert for the summer!

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