This pie is a love letter to South Florida, Jewish grandmothers, and the surprising versatility of matzah. Ashley Albert, founder of The Matzo Project (yes, both spellings of matzah/matzo are acceptable), grew up in Miami with a Key lime tree in her backyard and boxes of matzah always in the house — not just for Passover. 

Her grandmother Shirley Fialkoff lived nearby and was known for her sass, jokes, mahjong skills, and her signature matzah-crust Key lime pie. She would bring it to parties, often in a pie plate that she would gift to the host. And she simply “couldn't leave until dessert was served,” Ashley shares. “So that people would [say]: ‘Who made this pie?’ and she could take credit.”

Shirley’s version uses a mix of graham cracker and matzah crumbs in the crust, with a little extra salt for good measure — a subtle but perfect contrast to the creamy, tart filling. The result is a uniquely crunchy crust that elevates this classic Floridian dessert.  

Like her grandmother, Ashley has made the pie her go-to party dessert for decades. She brings it along with a can of whipped cream and waits patiently for someone to take a bite and inevitably ask: “Who made this?!” 

Cooking note: Key limes are in season from summer through early fall and can often be found in Latin American or Asian markets, or specialty grocery stores. If you can’t find them fresh, bottled Key lime juice is a good substitute. Alternatively, use regular lime juice mixed with a splash of lemon juice and substitute regular lime zest. Ashley recommends using The Matzo Project’s matzah for this recipe, but all brands will work; be sure to use plain matzah.