Although typically associated with the Florida Keys, the Key Lime originated in Southeast Asia and was brought to Florida by the Spanish. It is smaller, seedier, has a higher acidity, a stronger aroma, and a thinner rind than that of the Persian lime. And the flavor profile of a key lime is much more tart and bitter than other limes. Most Key Lime Pie recipes utilize large quantities of cream and/or eggs which pair beautifully with the Key Lime's flavor.
Most grocery stores carry key lime juice in the fruit juice section. Don't cheat and use regular lime juice! It will not taste the same. I promise.
Key Lime Pie with Coconut Shortbread Crust
Coconut Shortbread Crust
1 1/4 cup shortbread cookie crumbs
1 cup sweetened, flaked coconut
6 tbsp butter, melted
Preheat oven to 350 degrees. In a large bowl, combine coconut and shortbread crumbs. Add butter and combine well. Turn mixture out into a 9 inch pie pan and press into pan evenly throughout. Bake for 8-10 minutes. Remove crust from oven and allow to cool.
Leave oven on for baking the pie.
Key Lime Pie
4 egg yolks
1 14 ounce can sweetened condensed milk
4 ounces key lime juice
In a stand mixer or with a whisk, blend egg yolks and milk until well combined. Slowly mix in lime juice and stir until smooth and creamy.
Pour mixture into cooled pie shell and bake for 10 - 15 minutes at 350 degrees. Allow to cool before refrigerating. Refrigerate for at least 2 hours before serving.
*Disclaimer - The photo above is a stockphoto. 99% of the time I post pictures of my food. But SOMEONE forgot to take a picture of the pie before it got eaten....ahem...Richard.