Key Lime Pie Recipe (Dry Tortugas National Park)
Key lime pie recipe inspired by: Dry Tortugas National Park, Florida (alternatively: Biscayne National Park)
Few recipes are so obviously inspired by a national park as this one from Dry Tortugas National Park.
Hailing from the Florida Keys, this iconic dessert combines a deliciously creamy filling with the sweet and tangy flavor of Key limes, as well as a crunchy graham cracker crust. Topped with some fresh whipped cream, it’s absolutely heavenly.
Dry Tortugas National Park is literally in the Florida Keys. Approximately 68 miles west of Key West and accessible only via boat or plane, the park encompasses coral reefs, beaches, the enormous Fort Jefferson and the seven Dry Tortugas islands, which are the most remote of all the Florida Keys.
So, if you’re looking for a mouthwatering national park-inspired dessert, look no further than this Key lime pie recipe!
Dry Tortugas Key Lime Pie
- Prep time: 10 minutes
- Cook time: 50 minutes
- Cool time: 3 hours
- Total time: 4 hours
- Servings: 10
- Calories per serving (one slice): 653
This isn’t a difficult recipe at all, but the only thing I’d say is to make sure you carefully measure out all ingredients. We’re baking and not cooking here, and there’s much less room for error.
That said, however, if you follow my Key lime pie recipe step by step, you’ll end up with a showstopper of a national park-inspired dessert! I promise you that this will be a keeper.
This Dry Tortugas National Park-inspired recipe for key lime pie contains affiliate links. You can read more about our Terms of Use / Disclosure here.
Necessary Kitchen Tools
- Ceramic pie dish
- Large mixing bowl
- Whisk
- Silicone spatula
- Microplane zester or box grater
- Tablespoons
- Measuring cups
Dry Tortugas Key Lime Pie Recipe
Inspired by Dry Tortugas National Park, which encompasses the remotest of the Florida Keys, this Key lime pie recipe features a deliciously creamy filling, sweet and tangy Key limes, and a crunchy graham cracker crust. This is a keeper!
Ingredients
- 1 1/2 cup graham cracker crumbs
- 1/3 cup brown sugar
- 5 tablespoons unsalted butter
- 28 oz sweetened condensed milk (2 14-oz cans)
- 1/2 cup Greek yogurt
- 1/4 cup light sour cream
- 3/4 cup Key lime juice
- 2 tablespoons Key lime zest
- Whipped cream
Instructions
Graham Cracker Crust
- Preheat your oven to 375°F.
- Melt butter in the microwave.
- In a large bowl, mix graham cracker crumbs, brown sugar and melted butter. Use your hands to properly combine the graham cracker mixture.
- Put the graham cracker mixture in the pie dish. Press gently with your hands and/or a jar or cup. Make sure the bottom and the sides are even. Clean out the bowl.
- Bake the crust until it's lightly browned, about 10 minutes. Take out of the oven and let cool for about 20 minutes.
Key Lime Pie Filling
- Preheat (or lower the temperature of) your oven to 350°F.
- In the same large bowl, pour the sweetened condensed milk, Greek yogurt, sour cream, and Key lime juice and zest. Mix thoroughly with a whisk.
- Pour the filling into the graham cracker crust. Smooth out the surface with a silicone spatula.
- Bake in the oven for 15 minutes.
- Remove from the oven, let the Key lime pie cool a little and put it in the fridge to chill completely for at least 3 hours.
Serve
- Zest a couple more limes and sprinkle the Key lime zest over the pie.
- Top the pie with whipped cream, either completely or around the edge.
- Slice and enjoy!
Nutrition Information
Yield
10Serving Size
1 sliceAmount Per Serving Calories 653Total Fat 19.1gSaturated Fat 9.9gCholesterol 54mgSodium 513mgCarbohydrates 103.3gFiber 2.6gSugar 77.4gProtein 18.5g
A general nutrition calculator was used to determine the nutritional information of this recipe, which is meant solely as an indication of the dish's nutritional values. Depending on specific ingredients, quantities used and/or serving size, the ultimate dish you end up making may have different nutritional aspects. Please consider the information provided here only as guidance and not as an absolute fact.
