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This pie is the perfect marriage of tart lime curd, sweet vanilla whip, and a toasty graham cracker crust. Made with freshly squeezed organic limes and local free range eggs from Harrison Farm. Keep frozen and serve partially frozen (let thaw about 10-15 minutes before serving). If well wrapped, will keep in the freezer up to one month, or in the fridge for 2 days. 10 inches, serves 8 slices. 

Key Lime Pie (May)

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