The Key Lime Pie Law That Almost Was: The Real History of Key West’s Dessert

An Island Without a Cow

For most of its history, Key West had no dairy herd, no reliable ice and no easy way to keep fresh milk from turning in the heat. What it did have, once Gail Borden received his patent in 1856, was canned sweetened condensed milk that kept for months on a shelf.

The island also had small, sour, seedy limes growing in backyards all over town. Mix the two with egg yolks and something useful happens: the acid in the lime juice thickens the milk on its own. In a town where turning on an oven in August was nobody’s idea of a good time, a filling that set up almost by itself was a gift. Refrigeration did not reach most island kitchens until after the Overseas Highway opened in 1938, and by then the pie was already a habit.

Three Origin Stories, No Winner

Aunt Sally. The best-known version credits a cook named Aunt Sally, who worked for William Curry, often called Florida’s first millionaire, in the late 1800s. It is a lovely story. It also turns out to be a fairly recent one: the earliest written version found so far dates to the 1990s. Local historian David Sloan has suggested Sally may actually have been Sarah, the wife of Curry’s son Charles. The Curry family home still stands on Caroline Street, rebuilt by William’s son Milton in 1905.

The sponge fishermen. Another version holds that sponge fishermen, out on the water for days without an oven, mixed canned milk, limes and whatever else was aboard into something like a pie filling. It is plausible, and it is undocumented.

The test kitchen. Pastry chef and food historian Stella Parks makes the least romantic case. In her 2017 book “BraveTart,” she points to a nearly identical recipe Borden published in 1931 called Magic Lemon Cream Pie, and argues Florida cooks simply swapped in their own limes. Sloan disagrees, pointing to lime pie on Keys menus in the 1920s. The debate continues, mostly over dessert.

The Lime Itself

A true key lime is small, round, thin-skinned and full of seeds. Left on the tree, it ripens to yellow. Its juice is sharper and more floral than the familiar Persian lime at the grocery store, and it is the reason the pie tastes the way it does.

There were once commercial key lime groves in the upper Keys. The 1926 hurricane destroyed most of them, and growers replanted with the hardier Persian lime. Today most key limes sold in the United States come from Mexico and Central and South America. You will still find the occasional backyard tree in Old Town, usually with a neighbor who knows exactly when it is ready.

The Green Pie Wars

Key lime pie is yellow. The filling gets its color from egg yolks, not from limes. Somewhere around the middle of the 20th century, restaurants elsewhere started adding green food coloring to make the pie look the way visitors expected, and Key West has been objecting ever since.

That is what Papy’s 1965 bill was really about. It failed, but the pie had the last word in 2006, when the Florida Legislature named key lime pie the official state pie.

The crust and topping are still open questions. Graham cracker or pastry. Meringue, whipped cream or nothing at all.

Make One in Your Own Kitchen

If you are spending Thanksgiving on the island, this is the easiest pie you will ever bring to the table. Bake it in the morning and it is ready by dinner.

1.           Heat the oven to 350 degrees. Press a graham cracker crust into a 9-inch pie plate, made from 1 1/2 cups crumbs, 1/3 cup sugar and 6 tablespoons melted butter, and bake 10 minutes.

2.          Whisk 4 egg yolks until pale. Whisk in one 14-ounce can of sweetened condensed milk, then 1/2 cup fresh key lime juice and a teaspoon of zest.

3.           Pour into the crust and bake about 15 minutes, until the center barely jiggles.

4.          Cool, then chill at least three hours. Top with whipped cream or meringue, or serve it plain.

You will need about a pound of key limes for half a cup of juice. They are small, so plan on a few minutes of squeezing.

Featured Stays: Room at the Table

The pie is the easy part. The harder part is a kitchen big enough and a table long enough for everyone who wants to come. Two of our historic homes were made for exactly that, and both are available to book now.

Gardenia Cottage (2 Bedrooms 1 Bathroom 4 Guests)

Originally home to artisan cigar workers, this inviting cottage blends historic character with an unbeatable location. Enjoy a leisurely stroll to Duval Street, where you'll find some of Key West's best restaurants, bars, and attractions. After a day of island adventures, cool off or unwind by the shared pool. It's the perfect home base for experiencing all the fun, flavor, and history of Key West! Ideal for: Adults Only stays for solo travelers or couples.

 Magnolia Manor (1 Bedroom 1 Bathroom 2 Guests) 

Escape to paradise in this romantic, poolside king retreat in the heart of Key West! Nestled inside a beautifully restored Conch-style home, this Adults-Only getaway offers a peaceful, secluded setting just a short walk from Duval Street. Step outside your door to enjoy the shared pool, then spend your days exploring all the charm and excitement of Old Town. Romance, relaxation, and island magic await! Ideal for: An elegant, Key West couple's getaway.

Both homes are managed by Historic Key West Vacation Rentals. Book direct and save — and ask our concierge team where to find their favorite slice on the island.

Frequently Asked Questions

Is key lime pie supposed to be green? No. Traditional key lime pie is pale yellow, because the color comes from the egg yolks in the filling. A green pie has almost certainly been tinted with food coloring.

Who invented key lime pie? Nobody knows for certain. Popular stories credit a cook named Aunt Sally in the late 1800s or sponge fishermen working at sea, while food historian Stella Parks traces it to a 1931 Borden condensed milk recipe. None of the versions has been proven.

What is the difference between key limes and regular limes? Key limes are smaller, rounder and seedier than the common Persian lime, with thinner skin and a sharper, more aromatic juice. They turn yellow when fully ripe.

Is key lime pie the official pie of Florida? Yes. The Florida Legislature designated key lime pie the official state pie in 2006.

Does key lime pie need to be baked? Historically, the acid in key lime juice thickened the condensed milk without baking. Most cooks today bake the pie briefly, about 15 minutes at 350 degrees, because the filling contains raw egg yolks.

Bring the Pie. We Will Bring the Porch.

The best holiday in Key West happens in a real house, with a real kitchen and everyone you love around one table. Browse the largest selection of historic vacation homes across Old Town, Truman Annex and the Historic Seaport at Historic Key West Vacation Rentals — locally owned and locally managed, by people who can tell you which kitchen suits a holiday dinner for twelve. Book direct and save, and call us before your favorite home is gone.