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Original video by @BrianLagerstrom — all credit to the creator.

Brian Lagerstrom

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.

⏱ 71 minone 9-inch pieAmericankey lime piedessertpiecitrusgraham cracker crust

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. 1

    Preheat the oven to 375F / 190C.

  2. 2

    Melt the butter in a small saucepan.

  3. 3

    In a food processor, combine the graham crackers, milk powder, sugar, and salt. Pulse until the crackers are a fine powder.

  4. 4

    Stream in the cream and melted butter and pulse until just combined.

  5. 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. 6

    Bake the crust at 375F / 190C for 12 minutes.

  7. 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. 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. 9

    Let the pie cool to room temperature, then refrigerate overnight to set fully.

  10. 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. 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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