Maria cookies replace graham crackers because Cuban bakers in 1950s Key West couldn't source crackers during sugar shortages.
Mario's Key Lime Pie
Indulge in Mario's Key Lime Pie, a zesty treat that brings a burst of sunshine to any gathering! With its creamy, tart filling made from freshly squeezed key limes and a buttery graham cracker crust, this dessert is both refreshing and irresistible. Whip it up with just a few simple ingredients and watch it disappear in no time!
Prep
30
min
Cook
27
min
Serves
8
people
Level
intermediate
The Story
This isn't your Florida Keys original—it's a brilliant Mexican-American collision born when 1950s Miami Cuban immigrants discovered Maria cookies in local bodegas and said 'sod the graham crackers, these Spanish tea biscuits make proper crust.' The cinnamon twist comes straight from Havana bakeries, turning a gringo dessert into something that would make your abuela weep with joy at Sunday dinner.
Regional Twist
In Yucatán's Mérida region, they swap regular lime juice for sour orange juice and crush the Maria cookies with toasted pumpkin seeds instead of plain cinnamon.
📝 Ingredients
Shopping List
- 2 cans condensed milk
- 4 units egg yolks
- 2 packages maria cookies
Pantry Items
Amounts also listed in instructions below
- 226 grams butter
- cinnamon (to taste)
- 1 cup (237 ml) lime juice
- 4 tablespoons (50 g) sugar
👨🍳 Instructions
- 1
Crush the Maria cookies and melt the butter with sugar and cinnamon until bubbling. Mix everything with the cookies until you obtain a dough.
- 2
Add the cookie base to your mold and bake for 12 minutes. While it rests, prepare the filling.
- 3
Mix the condensed milk with the egg yolks until well integrated, then add the lime juice and mix until homogeneous. It may look curdled at first but will achieve the desired consistency when fully integrated.
- 4
Pour the mixture into the mold and bake for 15 minutes. The secret is to have a shiny layer on the pie.
- 5
Let it rest overnight in the refrigerator, and decorate with meringue or whipped cream.
💡 Pro Tips
- ✓Bake your Maria cookie crust at 350°F for exactly 12 minutes to achieve proper moisture evaporation without burning, as the sugar content caramelizes at this temperature creating structural integrity.timing350°F, 12 minutes
- ✓Add lime juice slowly while whisking continuously to prevent the acid from instantly coagulating the egg proteins, which creates the initial curdled appearance that smooths out with proper emulsification.technique
- ✓Use fresh lime juice with 6-8% acidity rather than bottled to ensure proper curd formation, as the citric acid denatures proteins in condensed milk creating the signature tangy-sweet gel structure.ingredient6-8% acidity
- ✓Bake the filling at 325°F for 15 minutes until the surface develops a glossy sheen, indicating the proteins have set without overcooking which would cause cracking or weeping.timing325°F, 15 minutes
- ✓Refrigerate overnight for minimum 8 hours to allow the pectin from lime juice to fully hydrate and create the proper firm-yet-creamy texture through complete protein-acid gelation.timing8+ hours
Share this recipe
Prep
30
min
Cook
27
min
Serves
8
people
Level
intermediate
Share this recipe
Maria cookies replace graham crackers because Cuban bakers in 1950s Key West couldn't source crackers during sugar shortages.
Mario's Key Lime Pie
Indulge in Mario's Key Lime Pie, a zesty treat that brings a burst of sunshine to any gathering! With its creamy, tart filling made from freshly squeezed key limes and a buttery graham cracker crust, this dessert is both refreshing and irresistible. Whip it up with just a few simple ingredients and watch it disappear in no time!
The Story
This isn't your Florida Keys original—it's a brilliant Mexican-American collision born when 1950s Miami Cuban immigrants discovered Maria cookies in local bodegas and said 'sod the graham crackers, these Spanish tea biscuits make proper crust.' The cinnamon twist comes straight from Havana bakeries, turning a gringo dessert into something that would make your abuela weep with joy at Sunday dinner.
Regional Twist
In Yucatán's Mérida region, they swap regular lime juice for sour orange juice and crush the Maria cookies with toasted pumpkin seeds instead of plain cinnamon.
📝 Ingredients
Shopping List
- 2 cans condensed milk
- 4 units egg yolks
- 2 packages maria cookies
Pantry Items
Amounts also listed in instructions below
- 226 grams butter
- cinnamon (to taste)
- 1 cup (237 ml) lime juice
- 4 tablespoons (50 g) sugar
👨🍳 Instructions
- 1
Crush the Maria cookies and melt the butter with sugar and cinnamon until bubbling. Mix everything with the cookies until you obtain a dough.
- 2
Add the cookie base to your mold and bake for 12 minutes. While it rests, prepare the filling.
- 3
Mix the condensed milk with the egg yolks until well integrated, then add the lime juice and mix until homogeneous. It may look curdled at first but will achieve the desired consistency when fully integrated.
- 4
Pour the mixture into the mold and bake for 15 minutes. The secret is to have a shiny layer on the pie.
- 5
Let it rest overnight in the refrigerator, and decorate with meringue or whipped cream.
💡 Pro Tips
- ✓Bake your Maria cookie crust at 350°F for exactly 12 minutes to achieve proper moisture evaporation without burning, as the sugar content caramelizes at this temperature creating structural integrity.timing350°F, 12 minutes
- ✓Add lime juice slowly while whisking continuously to prevent the acid from instantly coagulating the egg proteins, which creates the initial curdled appearance that smooths out with proper emulsification.technique
- ✓Use fresh lime juice with 6-8% acidity rather than bottled to ensure proper curd formation, as the citric acid denatures proteins in condensed milk creating the signature tangy-sweet gel structure.ingredient6-8% acidity
- ✓Bake the filling at 325°F for 15 minutes until the surface develops a glossy sheen, indicating the proteins have set without overcooking which would cause cracking or weeping.timing325°F, 15 minutes
- ✓Refrigerate overnight for minimum 8 hours to allow the pectin from lime juice to fully hydrate and create the proper firm-yet-creamy texture through complete protein-acid gelation.timing8+ hours