Key LIme Pie with Vermont Maple Syrup and Whipped Cream

The Inn at the Round Barn Farm

1661 East Warren Road , Waitsfield, VT 05673 Estados Unidos


  • 1 and 1/3 C All-purpose flour
  • 1 and 1/3 C Milk
  • egg yolks
  • 14 oz cans evaperated milk
  • Key lime juice
  • Whipped cream
  • lime or lemon, cut into wedges (optional)


  1. Combine the graham cracker crumbs, sugar and melted butter in a bowl. Press into the bottom and up the side of a 9-inch pie plate. Bake at 325 degrees for 10 minutes. Remove and set aside.
  2. Whisk together the egg yolks and evaporated milk in a large bowl until smooth. Add the Key lime juice and mix well. Pour the lime mixture into the baked pie shell. Bake at 325 degrees for 20 minutes. Cool. Refrigerate, covered, for at least 4 hours before serving.
  3. Pour a small pool of maple syrup on each dessert plate. Top with a slice of pie. Pipe a rosette of whipped cream on the plate next to the pie. Garnish with lime wedges.
About this recipe:

After visiting family in Florida, I brought back a bucketful of Key limes. That evening's dessert was to be Key Lime Pie. Our resident Innkeeper was sent out for sweetened condensed milk for the pies. I quickly whipped up the pie and took it out of the oven and tasted it. My lips smacked together faster than I could say evaperated milk instead of sweetened condensed. My solution was a pool of Maple Syrup and whipped cream. We tried it and loved it!