Acropolis' Key Lime Pie | CityScope® MagazineCityScope Magazine

Fruit-Forward Desserts

Like apples and cinnamon or berries and cream, some things just go together. Fruit-forward desserts make the most of the complex flavors that fruits have to offer, from syrupy sweetness to bright, tangy bursts. Here, we share five recipes from the minds of local chefs that are guaranteed to have guests coming back for seconds.

Photos by Rich Smith

“Our key lime pie is a slice of summery sunshine – custard based, tangy, and smooth. Made from scratch with a buttery graham cracker crust, it’s topped with fresh whipped cream and lime slices. It’s the closest thing to a true Key West dessert this side of the panhandle.”
Chef Lexie Parks

A slice of creamy cheesecake topped with whipped cream and a lime wedge, served on a plate with a coffee cup in the background.

Key Lime Pie

Chef Lexie Parks

Serve up a slice of the Key West with this delicious key lime pie, complete with a buttery crust and whipped topping.

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Course Dessert

Cuisine American

Servings 10

Ingredients

For the pie base

6 cups sweetened condensed milk
1 cup egg yolk
2 cups key lime juice
1 tsp. lime zest optional

For the crust

2 cups graham crackers crushed
½ cup butter melted

Instructions

Preheat oven to 325°.
To make the pie base, mix condensed milk and egg yolk in a mixer with a paddle attachment.
Slowly pour in the key lime juice and lime zest, if using.
Meanwhile, create the pie crust by incorporating the graham crackers with melted butter and pressing the crust into a 10-inch false bottom or springform pan.
Bake the crust for 10 minutes.
Then, add the pie base mixture and bake for an additional 35 minutes, or until the custard is set.
Let cool completely before serving, and top with fresh whipped cream.

Keyword Key Lime, key lime pie, Pie

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Key Lime Pie Recipe