Pensacola Key Lime Pie – recipe from The Fish House in Pensacola Florida. Seriously THE BEST Key Lime Pie recipe. Everyone raves about this pie! Homemade graham cracker crust, key lime juice, eggs, sweetened condensed milk. Can top with meringue or fresh whipped cream. Either way is delicious! SO simple, but SO good!! This never lasts long and everyone wants the recipe!
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Pin This RecipeAccording 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!!
Pensacola Key Lime Pie
Equipment:
Ingredients:
Crust
- 1½ cups graham cracker crumbs
- 5 Tbsp sugar
- ⅓ cup melted butter
Filling
- ½ cup key lime juice
- 1 (14-oz) can sweetened condensed milk
- 4 egg yolks
Meringue
- 3 egg whites, room temperature
- ¾ cup superfine sugar
- ¼ teaspoon cream of tartar
Instructions:
- Preheat oven to 350ºF.
- 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.
Steph
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Thanks for sharing!
Our son went to A School and Aircrew School in Pensacola. We didn’t make it to The Fish House when we visited but your recipe caught my eye so I made it. It’s cooling now. Will enjoy it tomorrow for sure.
I made it in 4 small spring form pans – perfect for 2 of us for more than a few days!
Thanks again!
Made tonight with a few modifications:fat free condensed milk, 1/2 pretzels 1/2 graham crackers crust, added marshallow cream to my meringue. Yum, husband went for 2nd slice!
We hope you had a great time downtown while you were here!
wish I had some now! (are you aware Auto Zone has taken over your nice web site?
Believe it or not, I've had this pie when I was in Pensacola a while back. This looks great! I'm glad you recreated it 🙂
Your key lime pie looks delicious and I will surely make it. Just wondering though why the picture shows a green lime rather than a key lime which is yellow.