At Steve's Authentic, we know what makes a great key lime pie, and for 20 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, only two commercial bakeries in the US use fresh squeezed key lime juice -hint, neither are located in Florida- something we consider a "key" ingredient. Bottled juice -reconstituted from concentrates and chemically preserved- is fine for stripping paint or removing rust, but doesn't belong in a food product.\\We make a hand formed crust using nothing more than specially formulated premium Graham cracker crumbs (free of trans-fats and high fructose corn syrup) blended with nothing more than 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 said, this isn't rocket science. It's no wonder Al Roker called Steve's Authentic "One of the Last Genuine Key Lime Pies in the US" and Amanda Hesser of the NY Times said ours was "The Best Key Lime Pie, Mason Dixon Line or No."