Here at Steve’s, we know what makes a great key lime pie. For 23 years we have devoted ourselves to recreating that timeless classic dessert for the public the very way Steve did as a young man growing up in South Florida for family and friends.

According to the American Pie Council, we are one of only two commercial bakeries in the US using fresh squeezed key lime juice {fun fact: neither are located in Florida}. Bottled juices reconstituted from concentrates and chemically preserved are fine for stripping paint or removing rust, but it doesn’t belong in a food product.

We use 5 simple ingredients. First, we make a hand formed crust using specially formulated premium graham cracker crumbs (No trans-fats, No high fructose corn syrup) blended with 100% pure butter. Our filling uses Wisconsin dairy fresh sweetened and condensed milk, cage-free egg yolks and our fresh squeezed key lime juice. Like we always say, this isn’t rocket science.

Amanda Hesser of the NY Times said ours was “The Best Key Lime Pie, Mason Dixon Line or No.”

It’s no wonder Al Roker called Steve’s Authentic “One of the Last Genuine Key Lime Pies in the US”