The State’s Best Dish: Florida’s Key Lime Pie

Key Lime Pie is as synonymous with Florida as sunshine and sandy beaches. This iconic dessert has a storied history that is deeply rooted in the state's cultural and culinary traditions.

The key lime pie traces its history back to the 1800s in the Florida Keys. Early settlers in the Keys, particularly sailors and sponge fishermen, are credited with popularizing the pie. The key ingredient, the small, tart key lime, is native to the region and was introduced to Florida by Spanish settlers.

The creation of key lime pie was born out of necessity. Fresh milk and refrigeration were scarce in the Keys during the 19th century, and canned sweetened condensed milk became a kitchen staple for many Floridians. The pie was likely created when resourceful cooks combined the ingredients they had on hand: key limes, sweetened condensed milk, and eggs. This trio, when mixed, forms a custard-like filling that requires no baking, a crucial advantage in an era before widespread refrigeration.

Though the exact origins of key lime pie remain disputed, one of the earliest mentions of a similar recipe comes from Key West in the late 1800s. Some legends attribute the recipe to "Aunt Sally," the cook of Florida's first millionaire, William Curry. According to local lore, Aunt Sally perfected the dessert in the Curry mansion using key limes from the backyard, thus popularizing the pie among Florida’s elite.

In the early days, the pie was often made with a graham cracker crust or even a pastry crust, depending on the cook’s preference. The heart of the pie lies in the key lime, a fruit smaller and more acidic than the Persian limes commonly found in grocery stores. Key limes, also known as Mexican or West Indian limes, have a distinctive yellow color and a unique tart flavor. They thrived in the Florida Keys' subtropical climate, particularly before a hurricane in 1926 destroyed many of the region’s key lime groves, leading to a shift toward the cultivation of Persian limes.

Though key limes are now rare in the Florida Keys, the pie that bears their name remains a cherished symbol of the area’s heritage. The use of key limes in the pie gives it a signature tartness that balances perfectly with the sweetness of condensed milk.

Key lime pie didn’t remain a Florida secret for long. Throughout the 20th century, it gained popularity across the United States, particularly after tourism boomed in Florida. The pie became a must-try treat for visitors, especially in Key West, where almost every restaurant offers their version of the dessert.

In 1965, key lime pie took another step toward culinary stardom when it was declared the "Official Pie of the Florida Keys." Decades later, in 2006, the Florida Legislature cemented its place in the state's identity by designating key lime pie as the official state pie. This declaration was more than just a title; it was an acknowledgment of the dessert’s deep cultural significance in the Sunshine State.

As key lime pie grew in popularity, debates arose over what constitutes an authentic key lime pie. Some argue that only real key limes should be used, though they can be difficult to find outside of Florida. Others insist on the graham cracker crust over the pastry version. There’s even a spirited debate over whether to top the pie with whipped cream or meringue, with most traditionalists favoring no topping at all.

Despite these variations, the essence of the pie remains the same—a balance of sweet, tart, and creamy flavors that evoke the tropical spirit of Florida. Enjoy a bite of the sweet life with a slice of our key lime pie this week.