Pierhouse Key Lime Pie
Submitted by Monica
Key lime pie from the Pierhouse in the Florida Keys, a custardy filling of sweetened condensed milk, egg yolks and tart key lime juice in a graham cracker crust. Finished with a reduced lime syrup glaze.
YIELD
8 servingsPREP
15 minCOOK
20 minREADY
35 minKey lime pie is a Florida classic, and the Pierhouse version from Key West has a couple of details that set it apart. The filling skips the no-bake shortcut and gets a brief 15-minute oven set, which firms the custard and develops a subtle sheen on the surface.
The pale yellow color is genuine. Don’t reach for green food coloring. Real key lime juice and beaten egg yolks naturally create a sunny, slightly pale filling. If your pie is green, it isn’t authentic. The cream of tartar is the quiet secret here, helping stabilize the filling and adding a barely-there tang that balances the sweetened condensed milk.
The topping is what really separates this from a standard pie. Two cups of key lime juice reduce with sugar until golden brown and thick, almost like a caramel-citrus syrup. Poured over the chilled pie, it gives a glossy lacquer that intensifies the lime hit on every forkful.
Chef Tips
- Use real key limes if you can find them. Standard Persian limes work but lose that signature floral tang. Bottled key lime juice is the next best option.
- Bake the pie just until set but still slightly jiggly in the center. Overbaked filling cracks and turns rubbery once chilled.
- Chill the pie for at least 4 hours, ideally overnight. The filling firms up and the flavors deepen.
Variations
- Top with whipped cream rosettes if the lime syrup feels too intense.
- Swap the graham cracker crust for a gingersnap or shortbread base for a different snap.
- Add a teaspoon of grated lime zest to the filling for an even more aromatic punch.
Ingredients
Directions
Preheat oven to 350℉ (180℃) degrees.
Beat the egg yolks until they are a pale yellow.
Pour in the milk and cream of tartar at the same time and beat on medium speed of an electric mixer for 5 minutes.
Add the lime juice and mix for 5 more minutes.
You cannot over mix on this recipe.
Pour mixture into a 9-inch graham cracker pie shell and place on a cookie sheet.
Bake for 15 minutes or until the pie turns light in color.
Refrigerate.
For the topping add ingredients to a saucepan and bring to a boil.
Lower heat and simmer until sauce is a golden brown.
Refrigerate until thick.
Pour over the key lime pie before serving.
This pie will keep in the refrigerator for 3 days.
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