Bill and Robin, owners of the Key Lime Pie Factory & The Coconut Factory, collectively know everything about Key lime, Key lime pie, Key West, Fla., and basically the universe. If you don’t believe us, you should ask for a history of the Key lime pie next time you stop in for a treat! Bill uses only Borden’s sweetened condensed milk in his pies, sticking to the original recipe, which he says gives the pie it’s incredibly creamy texture.
*NO regular limes. Bill says it’s not the same thing and there are no substitutions! Pies made with regular Persian limes will be the wrong flavor and the wrong color. If your pie filling is green, Bill says, "Run the other way... it’s not actually Key lime pie."
- 1 can Borden’s sweetened condensed milk
- 4 egg yolks
- 4 Ounces Key lime juice*
- 1 Keebler Crust
Preheat oven to 350 degrees. Prebake the crust for 6 minutes or until it just starts to turn golden brown (this makes the crust more resilient to filling). Let the crust cool, and mix together remaining ingredients. Fill pie crust and bake for 20-22 minutes. As soon as the top turns the slightest bit brown, remove from oven and cool in fridge. Top with whipped cream.