May 21, 2018

Food + Drink

I’m just going to come right out and say it because you need to know the whole truth. I haven’t always been a Key Lime Pie fan, but now that I am, there is no stopping this train! I’m a recovering, if it doesn’t have chocolate, it’s not really dessert– aholic. Just so you know. But this Southern Key Lime Pie recipe and a few others are changing my world!

Southern Style Key Lime Pie Recipe

Southern Style Key Lime Pie Recipe

One the biggest requests, on my reader survey, was for more recipes on the blog. I’m doing my best to deliver for you and have a few more recipes planned to share soon. One of my biggest struggles, when sharing recipes, is ensuring that they are original. I personally don’t think that any recipes are truly original. There are only so many ways to a recipe, that still tastes good, without somewhat having the same ingredients/measurements as someone else’s recipe.

With that said, I will always be 100% transparent with you on whose recipe I’m sharing, if I was inspired by someone else’s recipe or if to my knowledge, the recipe is completely original. This Southern Key Lime Pie recipe is a creation from, my mom. The savory, southern style crust is from the famous Blue Willow Inn Cookbook and the filling is none other than Nellie & Joe’s Key Lime Pie filling recipe. I have a thing about changing things that are already perfect. You just don’t do it!

Now the crust and the filling are obviously the showstoppers, but I just don’t consider this Key Lime Pie Complete without topping it with homemade whipped cream! The homemade whipped cream was one of the first recipes I got under my belt and one that everyone should know. It’s so simple you really don’t even need a recipe, but I will include one just in case!

Southern Style Key Lime Pie

Southern Style Key Lime Pie Recipe Southern Style Key Lime Pie Recipe Southern Style Key Lime Pie Recipe Southern Style Key Lime Pie Recipe Southern Style Key Lime Pie Recipe Southern Style Key Lime Pie Recipe


For the Shell

1 cup all-purpose flour

1/2 cup butter, softened

1 cup packed brown sugar

1 cup chopped pecans

For the Filling

14 oz. can sweetened condensed milk

3 egg yolks

1/2 cup Nellie & Joe’s Kely Lime Juice

For the Whipped Cream

Heavy Whipping Cream

Powdered Sugar

Vanilla Extract


For the Shell

Preheat oven to 350 degrees. Grease a pie dish or tart pan. Combine flour, butter, brown, and pecans in a large mixing bowl. I find using my hands works best to get everything mixed well. Place the mixture into your pie dish or tart pan. Depending on the size pan you use, it is likely that there will be a little bit of the mixture left. Set this aside and use for garnish.

Bake for 15 to 20 minutes, depending on the strength of your oven. Allow the shell to cool.

For the Filling

Combine condensed milk, egg yolks and lime juice in a bowl. Mix until smooth. 

Once your crust has cooled completely, pour filling into pie shell. Bake for 15 minutes at 350 degrees. 

Allow the pie to cool completely, or for at least 15 minutes, before covering and refrigerating. Refrigerate for two hours or overnight.

For the Whipped Cream

Just before you are ready to serve your pie, using an electric mixer, with a whisk attachment, whisk whipping milk on medium-high while continuously adding the sugar, a spoonful at a time, until you have sweetened the milk to your desire. Once all of the sugar has been mixed in, add in vanilla extract.  Depending on how much vanila flavor your want, you can add as little or as much! Mix until cream begins to form medium stiff peaks. 

Coat the top of your pie with a generous heap of whipped cream! Serve with lime slices, grated lime zest or a crumble of the leftover crust!

You might have caught a glimpse of this pie in my Cinco de Mayo Tablescape. If you haven’t seen that already, be sure to check it out here.

Photography by Tiffany Sigmon


Southern Style Key Lime Pie

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