According to Chicken Legs, the best Key Lime Pie ever is at The Fish House in Pensacola, Florida. He used to travel the Florida panhandle for work and would always eat at The Fish House when we was down there. He still raves about the Key Lime Pie. We went down there for a little vacation and I got to try the famous Key Lime Pie. It was really good.
I did a search for the recipe and found that it had been printed in the paper. I paid for the archived article and surprised Chicken Legs with the pie. He was in heaven! I shared the recipe with my Mom and it is her go-to Key Lime Pie recipe too. It is really an amazing recipe!
The only change I make to the recipe is to use my standard crust recipe (from my The Best Homemade Cheesecake recipe). You can top the pie with meringue or fresh whipped cream. Either way, this will be THE BEST Key Lime Pie you've ever eaten!!
adapted from The Fish House
- 1 1/2 cups graham cracker crumbs
- 5 Tbsp sugar
- 1/3 cup melted butter
- 1/2 cup Key lime juice
- 1 14-ounce can sweetened condensed milk
- 4 egg yolks
- 3 egg whites, room temperature
- 3/4 cup superfine sugar
- 1/4 teaspoon cream of tartar
Preheat oven to 350 degrees.
Crust: Combine all ingredients and press against sides and bottom of 9-inch springform pan. (I use a measuring cup to do this - works great!)
Filling: Whisk together Key lime juice, sweetened condensed milk and egg yolks. Pour into prepared crust and bake for 10 minutes.
Meringue: While the pie bakes, in the bowl of an electric mixer, beat egg whites and cream of tartar on HIGH until soft peaks form. Gradually add sugar, 1 tablespoon at a time, beating on HIGH until stiff peaks form.
Remove pie from oven. Carefully spread meringue on top of pie. Return to oven and bake an additional 10 minutes, or until meringue tips start to brown.
Cool and refrigerate until serving.