Jim Brush, president of the Key West Key Lime Pie Co., showed Rebecca Jarvis of CBS the best limes, crust, and filling that goes into making his famous key lime pie.



One slice of Key West Key Lime Pie or One Bar

2 hefty scoops of Vanilla Ice Cream

4 oz cold milk 


Using your home blender:

Cut pie or bar into several pieces and place in blender.

Scoop ice cream and put in blender

Add half the milk, 

If pie is frozen pulse blend until it becomes creamy then medium blend until all blended well. 

If you like it creamier add the rest of the milk or if you like just drink it.

If you're making the pie bar shake take some chocolate syrup and squirt some on the insides of the glass you will be using

Pour finished shake into glass and top w/ whipped cream and or chocolate sprinkles.

Sit back, flip flops off and think of the last time you were in key west enjoying our key lime pies


Our founders and Key Lime Pie gurus, Jim Brush and Alison Sloat, are a culinary rags to riches tale. From their humble beginnings selling their signature dish on the side of the road, to having their Key Lime Pie named the Nation's Best Pie by the American Pie Council--the whirlwind ascent of Key West Key Lime Pie Company is nothing short of miraculous. Chef Bobby Flay better hoped his Key Lime Pie wouldn't be a lemon when he faces off against our dynamic duo. (Food Network - Episode: BT0910H) 


Pina Colada Key Lime Pie

Recipe courtesy Jim Brush (Owner of Key West Key Lime Pie Co)

Throwdown with Bobby Flay
Key Lime Pie

Pina Colada Key Lime Pie
Total Time:
2 hr 29 min
20 min
2 hr
9 min
Yield:1 pie

8 ounces graham crumbs
3 tablespoons melted butter
2 tablespoons honey
1/4 cup brown sugar
16 ounces heavy whipping cream, very cold
2 tablespoons confectioners' sugar
2 teaspoons pure vanilla extract
1 (14-ounce) can sweetened condensed milk
1/4 cup fresh diced pineapple (about the size of a pea), juice drained
1/4 cup shredded coconut, toasted
4 ounces Key lime juice (not Persian lime or lemon)
1/4 cup coconut chips, toasted, for garnish

Preheat the oven to 350 degrees F.

For the crust: Combine the graham crumbs, butter, honey, and brown sugar in a bowl. Do not over mix as it will make the crust tough.

Evenly spread the mixture on the bottom and up the sides of an ungreased 9-inch pie tin or glass pie dish. Bake for 8 to 10 minutes. Remove from the oven, place on a cooling rack, and let rest.

For the filling: Combine the cold whipping cream, confectioners' sugar, and vanilla and whip, using a hand mixer or stand mixer, until peaks form.

Combine the sweetened condensed milk, diced pineapple, shredded coconut, and 4 ounces of the whipped cream mixture in a 6-quart mixing bowl and whisk well. (Place the balance of the whipped cream mixture in the fridge to keep it stiff.) Once well incorporated, slowly add the Key lime juice in intervals, do not add all at once. The juice will have a chemical reaction with the cream, causing it to thicken. Do not over mix as it will break down the mixture, causing it to become runny. The mixture will begin to thicken (you want it thick).

Once the crust has cooled, spoon the pie filling into the center of the crust and spread evenly towards the edges with a pastry knife or the spoon. Place into the fridge for 2 hours to completely set up.

Fill a pastry bag 1/2 way and squeeze dollops of the remaining whipped cream around the border of the cooled pie. Sprinkle coconut chips on top of the whipped cream border. Make a pot of coffee, cut the pie into your desired portion size, and sit down and enjoy!

This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

*Featured on the foodnetwork.com


Key Lime-Coconut Pie

4 large egg yolks
2 teaspoons grated Key lime zest
1 (14-ounce) can sweetened condensed milk
1/4 cup plus 2 tablespoons fresh Key lime juice
1/4 teaspoon pure vanilla extract
8 whole graham crackers, broken into pieces
1/4 cup sweetened coconut
2 tablespoons light brown sugar
6 tablespoons unsalted butter, melted
Coconut Whipped Cream:
1 1/2 cups very cold whipping cream
1/4 cup plus 1 tablespoon coconut cream (recommended: Coco Lopez)
2 heaping tablespoons confectioners' sugar
1 vanilla bean, seeds scraped
1/2 cup sweetened coconut, lightly toasted, for garnish


For the pie: Preheat the oven to 325 degrees F.

Whisk together the yolks, zest, condensed milk, lime juice, and vanilla in a bowl until smooth and thickened, about 2 minutes. Cover and set aside at room temperature for 20 minutes.

Combine the graham crackers, coconut, and sugar in a food processor and process into fine crumbs. Add the butter and process until the mixture just comes together. Pat onto the bottom and sides of a 9-inch glass pie plate. Place on a baking sheet and bake until lightly golden brown and firm, about 10 minutes.

Add the thickened filling to the warm crust, return to the oven, and bake the pie until the center is firm but jiggles slightly when shaken, about 15 minutes. Remove and let cool to room temperature, about 1 hour. Cover the surface and refrigerate until chilled and set, about 3 hours.

For the whipped cream: Combine the whipping cream, coconut cream, sugar, and vanilla bean seeds in the bowl of a stand mixer fitted with the whisk attachment and whip until soft peaks form.

To serve: Mound the coconut whipped cream on top and sprinkle with toasted coconut.

*Featured on the foodnetwork.com