The Only Key Lime Pie Recipe You’ll Ever Need (Trust Me, I’ve Been Holding Onto It for 30+ Years)

If you’ve lived in the Florida Keys long enough, you know everyone here claims their Key Lime Pie is the “real” one. Some say it must be yellow, never green. Some swear by the no-bake method. Some insist it requires a meringue topping, while others will only accept whipped cream (and a few renegades top it with nothing but pride).

But here’s the thing: every once in a while, you stumble on a recipe so good, so reliable, so unnecessarily brag-worthy, that you keep making it for decades.

Mine came from a place that newer Florida transplants think I’m making up: Burdines—the original South Florida department store, the one with the elegant in-store restaurants. Not the Marathon restaurant that shares the name today. I’m talking about the Burdines of the ‘80s and earlier—white tablecloths, ladies-who-lunch energy, and a little in-house cookbook filled with Florida classics.

And tucked inside that cookbook was the Key Lime Pie recipe I’ve been using for more than 30 years.

A Little Hipster Nostalgia

Before Key Lime Pie was an Instagrammable aesthetic (please picture a slice on a reclaimed wood table next to a succulent and someone’s Panama hat), it was a humble dessert Floridians made with whatever they had—mostly because fresh milk didn’t keep and canned milk did.

This recipe keeps that spirit alive. It’s simple, bold, and authentic. No fluff. No pretense. No overly complicated steps dreamed up by a food blogger who thinks the Keys are “somewhere near Naples.”

Just the good stuff.

My 30-Year Key Lime Pie Recipe (Straight From Burdines’ Cookbook)

The Crust

Use a homemade graham cracker crust—exactly as described on the box. Nothing fancy. No cinnamon. No crushed almonds. Just pure, sandy graham-cracker goodness that tastes like childhood vacations and sunshine.

The Filling

This is where the magic happens:

• 3 cans sweetened condensed milk

• 12 egg yolks

• 1 cup Key Lime juice (fresh if you can get it—your neighbors probably have a tree)

Mix all the filling ingredients together until creamy. Pour into your crust.

The Flash Bake

Here’s my signature move:
Give it a quick flash bake—just a few minutes—long enough to set the top slightly, but not long enough to scorch the crust. A little heat helps the texture come together beautifully, especially with that many egg yolks.

Chill thoroughly before serving. Trust me: the magic happens in the fridge.

Final Thoughts

If you want a pie that tastes like the Florida Keys—not the tourist version, but the real Keys—this is it. It’s bright, velvety, old-school, and proudly unfussy. Serve it barefoot. Serve it on your boat. Serve it to prove to your northern relatives that no, they do not know what Key Lime Pie is supposed to taste like.

And if anyone asks for the recipe? Smile mysteriously and say it’s from “a little South Florida classic that’s no longer around.”