Key lime pie is one of the most popular pie, and is also one of the easiest to make. While using fresh key limes is ideal (their season is June through August), some people opt for Nellie and Joe’s Key West Lime Juice, available in most supermarkets and specialty stores.

We’d rather wait for real Key lime juice; but whatever your choice, here’s the easy recipe. It can be made as a pie or individual tartlets. If you don’t want any crust, make pot de créme by baking the filling in custard dishes.

The filling will be yellowish, looking more like lemon pie. Green “Key Lime Pie” is artificially colored and typically made with juice from Persian limes. Persian limes, the “supermarket lime,” are more tart than Key limes.
 
RECIPE: KEY LIME PIE

Ingredients

1. COMBINE the juice with the egg yolks and sweetened condensed milk. Add to the pie crust.

2. BAKE for 15 minutes at 350°F (12 minutes for tartlets). Let stand 10 minutes, then refrigerate. Serve with whipped cream.
 
KEY LIME PIE HISTORY

Key lime pie was first made in Key West, Florida before there were cattle on the island. Most of the available milk was canned, hence the canned milk recipe. The Key lime is also called the Mexican lime.