Simple Key Lime Pie

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Why I Love This Pie
Citrus makes everything feel lighter. Maybe it’s the brightness it brings after a long week, or maybe it’s just that first tart bite that reminds you to slow down and enjoy the flavor.

This key lime pie is just that for me, tucked into an all scratch made graham cracker crust and chilled to perfection. It’s a dessert that is a must make every summer, and especially one I reach for when I want to bring a bit of sunshine to the table. Even though it’s a classic summer treat, it’s just as good all year round!

What I love most about this recipe is how simple it is. You don’t need a mixer or long list of ingredients. Just a few minutes in the kitchen, stirring, pouring, with a reward waiting at the end. Hardest part? Waiting for it to chill…yeah I know.

A Slice of History: Where Key Lime Pie Comes From
Before the comforts of refrigeration reached the remote Florida Keys, locals had to get creative in the kitchen. Fresh dairy was a rare luxury in the subtropical heat, and that’s where sweetened condensed milk came in. Introduced in the mid-1800s, it was shelf-stable, rich, and sweet…ideal for life far from grocery stores and cold storage.

Legend has it that the earliest versions of Key Lime Pie were made by sponge fishermen or “conchs,” as locals were called. Out at sea or in simple island kitchens, they’d mix together egg yolks, sweetened condensed milk, and the juice of native Key limes. With no oven required, the acidic lime juice would naturally thicken the filling as it sat. They’d pour it into a cracker or pastry crust and top it with whipped cream or meringue, using whatever was on hand.

While there’s some debate over who officially created the first Key Lime Pie, most credit Key West in the late 1800s as its birthplace. The recipe was likely passed around by word of mouth long before it ever appeared in cookbooks. In fact, it wasn’t until the 1930s that the pie began showing up in Florida recipe collections, and not until 2006 that it was named the official state pie of Florida.

What started as a humble, practical dessert has become a cultural icon—loved for its creamy texture, tart citrus flavor, and bright simplicity that still feels like sunshine on a plate.

This recipe is perfect for quiet evenings at home and also for bigger moments, like Sunday dinners and backyard gatherings. It’s simple enough to throw together without much fuss, but it always feels special. If you need a sweet moment in your week, or something to share with the people you love, this pie is it.

From its humble beginnings in the Florida Keys to its spot as a favorite on tables across the country, Key Lime Pie has earned its place as a timeless classic. It’s proof that with a few good ingredients, and a little patience while it chills, you can create something that’s both nostalgic and unforgettable. Serve it cold, slice it thick, and don’t forget the whipped cream.

Full recipe below. Want to make your own graham crackers for the crust? Try out my recipe here.

If you make this pie, I’d love to hear what you think! Leave a comment below and tell me how it turned out or who you shared it with. Your kitchen moments mean so much to me!