Southern Key Lime Pie

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After wandering through an antiques store in Little Mountain, South Carolina, I managed to emerge with only three vintage cookbooks. This, truth be told, was nothing short of a miracle. As it turns out, there are a lot of antique cookbooks to be had here, which, as a newcomer, I found terribly hard to resist…somewhere within those volumes was an authentic, handed-down Southern key lime pie recipe!

I leafed through the recipes hungrily, looking for different culinary influences in the ingredients which might have contributed in some way to southern cooking’s unique charm. I suspected to encounter a lot of butter and refined sugar–and it’s true, those ingredients were star players on many of the pages–but I was excited to see ingredients more on the “earthy” side, like turnips, greens, root vegetables, and grains.

Colonialist ingredients clearly do not stand on their own, in this cuisine: the more “rooted” ingredients add a lot of richness to a well-rounded palate, much fuller than the myopic view fast food chains would lead us to believe.

Authentic Southern Key Lime Pie

When I saw a tantalizingly simple recipe for key lime pie, I figured I’d best give it a shot. I’m trying to pinch my pennies right now, after all. The South is a pretty good place to do this; plus, freshly made key lime pie makes it easy to forget one is doing so.

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here are most of the gathered ingredients (note: i did not end up using all of the limes)

This was a great excuse to break in my new food processor, besides…blitzing the sleeve of graham crackers was delightfully easy, and made perfectly uniform pieces.

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pulverized graham crackers, salt, and quality butter baked for 7 minutes and smelled divine

This recipe was dead simple. Only a handful of ingredients, and just a few steps. The hardest part was waiting for the pie to chill…

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I managed to let this simple beauty chill overnight, no small feat

Because you need whipped cream on a key lime pie, I added a few finishing touches, and…voila! Will definitely be eating this for breakfast until it’s gone…

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Southern Key Lime Pie

This recipe based off of a vintage Southern Living cookbook, as simple as it is sweet!
Prep Time 15 minutes
Cook Time 7 minutes
Chill Time 2 hours
Total Time 2 hours 22 minutes
Course Dessert
Cuisine Southern Cooking
Servings 12



  • 1 sleeve graham crackers
  • 6 Tbs butter melted
  • 1 pinch finely ground salt


  • 2 14 oz cans sweetened condensed milk
  • 6 egg yolks
  • 1 cup freshly squeezed lime juice
  • 3/4 cup heavy whipping cream
  • 1/4 cup powdered sugar


  • Preheat oven to 350°F.
  • Blitz graham crackers in a food processor or blender until they are uniform in texture and size. Add melted butter and salt and combine until the mixture resembles coarse sand.
  • Press graham cracker mixture into a 9-inch pie dish until it is evenly dispersed in a thin layer across the bottom and up the sides.
  • Bake for 7 minutes, or until the tops of the crust are golden brown and releasing a pleasant aroma. Cool at least 30 minutes.
  • Meanwhile, beat sweetened condensed milk, egg yolks, and freshly squeezed lime juice in a medium bowl with a whisk until combined. Pour the mixture into the cooled pie crust. Zest fresh lime peel evenly over the top of the custard mixture, and chill at least two hours.
  • Before serving, whip cream and powdered sugar in a deep bowl and beat with an electric mixer. Using either a piping bag or a spoon, place 12 dollops of cream around the edges of the surface of the pie in a circle, then one dollop for the middle. If desired, zest more lime peel over the top. Serve immediately.
Keyword classic, dessert, key lime, key lime pie, simple recipe, southern cooking, southern cuisine, southern food, whipped cream

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My mouth is watering. I wish I could have a piece of that gorgeous pie!