Original video by @BrianLagerstrom — all credit to the creator.
Key Lime Pie with Cinnamon Graham Crust
A silky, tangy key lime custard set in a rich cinnamon graham crust, finished with a cloud of vanilla whipped cream and fresh lime zest. Milk powder and heavy cream in the crust give it a shortbread-like crunch that holds up to every slice.
Ingredients
Crust
- 230 gcinnamon graham crackers · 2½ cups, about 14 sheets
- 25 gnonfat milk powder · 3 tbsp
- 30 gsugar · 2½ tbsp
- 4 gsalt · ¾ tsp
- 65 gunsalted butter · 4½ tbsp
- 65 gheavy cream · 4½ tbsp
- —pan spray or oil · for the pie pan
Filling
- 7egg yolks
- 75 gsour cream · ⅓ cup, full fat
- 396 gsweetened condensed milk · one 14 oz can
- 120 gkey lime juice · ½ cup; Joe & Nellie's brand
- 2 gsalt · ¼ tsp
Whipped Cream Topping
- 250 gheavy cream · 1 cup, cold
- 50 gpowdered sugar · ½ cup
- 5 gvanilla extract · ¾ tsp
- —salt · pinch
- —lime zest
Steps
- 1
Preheat the oven to 375F / 190C.
- 2
Melt the butter in a small saucepan.
- 3
In a food processor, combine the graham crackers, milk powder, sugar, and salt. Pulse until the crackers are a fine powder.
- 4
Stream in the cream and melted butter and pulse until just combined.
- 5
Pour the crust mixture into an oiled 9-inch glass pie dish and spread it out evenly. Using the bottom of a cup or container, start in the middle and compress the crust, working your way out to the edges.
- 6
Bake the crust at 375F / 190C for 12 minutes.
- 7
While the crust bakes, combine the egg yolks, sour cream, sweetened condensed milk, key lime juice, and salt in a bowl and whisk to combine. Let the custard sit for 20-30 minutes.
- 8
Pour the custard into the baked crust and bake at 325F / 160C for 16-19 minutes, until the edges have set and the middle jiggles slightly.
- 9
Let the pie cool to room temperature, then refrigerate overnight to set fully.
- 10
Whip the cold heavy cream with the powdered sugar, vanilla, and a pinch of salt until soft peaks form, then spread over the chilled pie.
- 11
Finish by microplaning lime zest over the top and serve.
Creator's notes
Crust inspiration from STL pastry chef Mathew Rice (pinkdoorcookies.com). Brian recommends Joe & Nellie's key lime juice. The overnight chill is required — the pie needs it to set. A more detailed version lives at brianlagerstrom.com/recipes/key-lime-pie.
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