Spring weather in Minnesota is crazy and unpredictable, and this year has been over the top. One day it’s sunny and 75 then the next day we have a freeze warning! So, I’m really thinking about how wonderful Spring Break in Florida is and that makes me want Key Lime Pie.

That started me on search for a simple but tasty recipe, and I found it in Martha Stewart’s New Pies and Tarts: 150 Recipes for Old-Fashioned and Modern Favorites: A Baking Book. This recipe for Martha Stewart’s Key Lime Pie was so easy to make, everyone loved it and it made me feel like I was back in Florida soaking up the sun.

In a world filled with desserts, Martha Stewart’s Key Lime Pie stands out as a timeless classic—a slice of sunshine in every bite. Whether you’re savoring a slice in the balmy breeze of the Florida Keys or indulging in a homemade creation, the essence of Key Lime Pie remains unchanged—a celebration of citrusy goodness that leaves a lasting impression on the palate.

So, the next time you find yourself craving a taste of something sweet and tangy, why not treat yourself to a slice of Martha Stewart’s Key Lime Pie? Let its vibrant flavors whisk you away to tropical shores, where the sun kisses the sea, and every bite is a moment of pure bliss.

What is Martha Stewart’s Key Lime Pie?

Key Lime Pie’s origins can be traced back to the 19th century, in the tropical paradise of the Florida Keys. Legend has it that Bahamian settlers first concocted this dessert using key limes, sweetened condensed milk, and eggs, all conveniently available in the region. The dessert gained popularity in the early 20th century when it became a staple in the culinary landscape of Florida.

What sets Key Lime Pie apart is its signature ingredient—the key lime. Unlike its more common counterpart, the Persian lime, key limes are smaller, seedier, and pack a punch of tartness. This distinct citrus flavor is what gives Key Lime Pie its unique zing, setting it apart from other desserts.

Ingredients

Graham Cracker Crust

• Graham-cracker crumbs
• Unsalted butter
• Sugar

Key Lime Pie

• Freshly squeezed Key lime juice
• Sweetened condensed milk
• Egg yolks

How to make Martha Stewart’s Key Lime Pie

Heat oven to 375°F. Combine graham-cracker crumbs, butter, and 3 tablespoons sugar in a medium bowl; mix well.

Press into a 9-inch pie plate.

Bake until lightly browned, about 12 minutes.

Remove from oven, and transfer to a wire rack until completely cooled.

Lower oven to 325°F. In a medium bowl, gently whisk together condensed milk, egg yolks, and Key lime juice.

Pour into the prepared, cooled crust.

Return pie to oven, and bake until the center is set but still quivers when the pan is nudged, 15 to 17 minutes.

Let cool completely on a wire rack.

Slice and serve with some Homemade Whipped Cream.

TOOLS FOR THIS RECIPE

(Amazon affiliate links)- These are the tools I use when making this recipe!

• Pyrex glass mixing bowl – The Pyrex Glass Mixing Bowl is handy to store in the fridge and freezer when you need to freeze contents or keep them fresh.
• Le Creuset Stoneware 9″ Heritage Pie Dish – The Heritage Pie Dish is designed for both performance and beauty, and creates brilliantly baked sweet and savory pies, quiches, potpies, casseroles and more.