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Amelia Islander

Key Lime Pie a Springtime Favorite

This coming Sunday is Easter, a favorite holiday that marks the end of winter and a time of rebirth. And in our home, it’s a holiday that we also use as an excuse to eat a delicious baked ham, a pile of deviled eggs, and our family’s favorite dessert, Key Lime Pie.

The origin of Key Lime Pie has been traced back to the late 19th century in the Key West area. Its exact origins are unknown, but the first formal mention of Key Lime Pie as a recipe may have been made by William Curry, a ship salvager and Key West's first millionaire.  His cook, "Aunt Sally", made the pie for him. If such is the case, however, it is also possible and maybe even probable that Sally adapted the recipe already created by local fishermen.

The original Key Lime Pie recipe was made with eggs but in my family, we have adapted it to be made with cream cheese. It’s important to use real Key Lime juice, though, which tastes different from regular lime juice. If you have access to fresh Key limes, all the better.

Key Lime Pie


A 9-inch graham cracker or other baked pie crust

8 oz. cream cheese

½ cup Key Lime juice

1 can sweetened condensed milk

1 tsp. vanilla

Whipped cream or Cool Whip


Beat the cream cheese in a bowl until it is quite soft, and then slowly add the Key Lime juice, sweetened condensed milk, and vanilla until the mixture is smooth and creamy. No lumps allowed! Pour into prepared crust and refrigerate for 3 hours or until well chilled. Decorate with whipped topping and fruit if you desire. Serves 8.