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Margaritaville Key Lime Pie

By Todd Wilbur


Score: 5.00. Votes: 2
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Menu Description: "A true taste of the tropics. National award-winning recipe."

Many of the key lime pie recipes circulating, including the recipe found on bottles of key lime juice, have a glaring error: they don't make enough filling to fit properly into a standard 9-inch graham crust pie shell. That's probably because those recipes are designed around one 14-ounce can of sweetened condensed milk. But if we're going to make a beautifully thick key lime pie like the one served at Jimmy Buffett's Margaritaville restaurants we need to use something like 1 1/2 cans of sweetened condensed milk, or more accurately, two cups of the stuff. The clone recipe for the pie is a simple one that's for sure, with only four ingredients including the pie shell. But don't stop there. I'm also including a easy way to make mango sauce by reducing a couple cans of Kern's mango juice. And there's a raspberry sauce recipe here that's made easily with frozen raspberries. These two sauces are used to jazz up the plate at the restaurant and are certainly optional for your clone version, even though I've made them as easy as, um, you know.

Source: Top Secret Restaurant Recipes 2 by Todd Wilbur.

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  • 2 cups sweetened condensed milk
  • 6 egg yolks
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Average rating:

Score: 5.00. Votes: 2
Rating of votes (2)
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Betty - Lake Suzy, FL
Dec 5, 2008, 23:00

My favorite dish to 'take' and I always get requests for the recipe. So creamy and not too lime-y. It's definitely a keeper.

Sandcrab
Dec 10, 2005, 23:00

I've had the original and then tried this version. Everyone that's tried it likes it better! It's easy and quick to prepare with wonderful results. It's become a summertime staple here at the beach.

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