The “True” History of Key Lime Pie: Florida or New York?

sweetened condensed milk

🥗Healthier: coconut milk + sugar

💰Cheaper: evaporated milk + sugar

Coconut milk offers a lighter option while maintaining sweetness.

key lime juice

🥗Healthier: regular lime juice

💰Cheaper: bottled lime juice

Regular lime juice is more accessible and less expensive.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil adds flavor and is dairy-free.

whipped cream

🥗Healthier: Greek yogurt

💰Cheaper: cool whip

Greek yogurt reduces calories while adding creaminess.

Start by mixing 1 1/2 cups graham cracker crumbs with 2 tablespoons sugar.

Add 6 tablespoons of melted butter to the mixture and combine well.

Butter a 9-inch pie dish.

Press the graham cracker mixture into the bottom and sides of the pie dish, using a glass to pack it tightly.

Optionally, bake the crust in the oven at 350°F for about 5 minutes, or proceed directly to the filling.

In a large bowl, combine 1 can of condensed milk, 1/4 cup of evaporated milk, and 1/3 cup of strained lime juice.

Separate 3 eggs, adding only the yolks to the mixture and discarding the whites for now.

Mix everything together until fully incorporated.

Pour the filling into the prepared crust, smoothing the top evenly.

In a clean bowl, beat the 3 egg whites until frothy, then gradually add in 3 tablespoons of sugar, continuing to beat until stiff peaks form.

Spread the meringue over the pie filling, ensuring it covers the entire surface.

Bake the pie at 350°F for about 15 minutes, or until the meringue is browned and the filling has a slight wobble.

Remove the pie from the oven and let it cool completely, ideally refrigerating for about 2 hours before slicing.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens