We had a great trip visit B’s brother, Alan, and fiance, Shanel, in Florida! You can see what we ate on our Florida food adventures.

Alan picked us up at the airport in the morning (note to self, never take a red eye flight with little kids) and we headed straight to the Florida Keys for beach and all things key lime.

We stayed at Islamorada the first few days and got to relax at the pool, play in the sand, and kayak/paddleboard. We did a day trip to Key West, with highlights including Ernest Hemmigway House (and it’s many cats) and the Southernmost point. We also checked out a small aquarium – it had a section to touch the manta rays, and Izzy absolutely did not want to pet them (“No! It’s going to eat me!”).

We then headed to a beautiful resort at Key Largo, where Shanel joined us. We lounged at the infinity pool, got a couples massage at the spa, and watched the sunset from the beach hammocks.

At the end of week, we went to Jupiter/West Palm Beach and visited the famous Loggerhead Turtle Center and took Delphi to the Juno dog beach (the girls love Delphi).

While we were at Florida Key local groceries, I noticed they had real key limes! While I’ve made key lime pie variations several times before, this is the first time I’ve used key limes, which are smaller.

We sampled a lot of key lime pies in the Florida Keys, but the winner for us was Kermit’s Coconut Key Lime Pie from kermit’s Key Lime Shop in Key West. We also tried their frozen chocolate covered key lime pie on a stick which I’ll have to try make as well.

Adapted from Just a Pinch.

Florida Keys Key Lime Pie with Coconut

Print Recipe

Ingredients

GRAHAM CRACKER CRUST:

1 1/2 cups graham cracker crumbs
1/4 cup brown sugar
6 tablespoons unsalted butter melted

KEY LIME PIE FILLING:

1 tablespoon key lime zest
1/2 cup fresh key lime juice (use 2/3 cup for stronger flavor)
4 large egg yolks
1 14-ounce can sweetened condensed milk
1/4 cup unsweetened coconut flakes optional

TOPPING:

1 cup heavy cream
2 tablespoons granulated sugar
Key lime slices and zest to garnish optional

Instructions

CRUST:

Preheat the oven to 350 F
In a medium bowl, mix together the graham cracker crumbs, sugar, and butter. Press the crumbs up the sides and all over the bottom of your pie dish until you have an even layer of crust.
Bake for 10 to 12 minutes, until lightly golden brown. Remove and set aside and allow to cool.

KEY LIME PIE FILLING:

Beat the lime zest and 4 egg yolks in a medium bowl for 2 minutes. Beat in the sweetened condensed milk, then the key lime juice. Add coconut flakes (optional). Pour filling into your pre-baked graham cracker crust.
Bake for 12-15 minutes until set. Remove and let cool completely. Place in the fridge until ready to serve.

TOPPING:

To make the whipped cream, combine the heavy cream and sugar in a stand mixer and beat until stiff peaks form.
When ready to serve, pipe the whipped cream on your pie. Garnish with key lime slices and serve chilled. Enjoy!