Key Lime Pie

The juice of tiny Key limes is whisked with condensed milk and egg yolks into a tangy custard set in a buttery graham-cracker crust, topped with meringue or cream. It is the official pie of Florida.

The origins of Key Lime Pie are debated, though it is firmly rooted in the Florida Keys, where the small, aromatic Key limes were abundant. The key ingredient sweetened condensed milk became essential because fresh milk and refrigeration were scarce in the region in the late 19th and early 20th centuries, and some accounts link the pie to early local cooks or to the marketing of condensed milk, but no single story is universally accepted.

Key Lime Pie became the official state pie of Florida in 2006, cementing its status as a cultural emblem of the Sunshine State. Regional variations include a meringue topping versus whipped cream, and a graham-cracker crust that is now standard, though earlier versions sometimes used a pastry crust — while the filling's tart, custard-like character remains the defining constant.