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Ingredients
Scale
- 2 cups graham cracker crumbs (240 grams)
- 1/4 cup granulated sugar (50 grams)
- 1 Tablespoon light brown sugar, packed (17 grams)
- 1/2 teaspoon salt
- 1/4 teaspoon ground cinnamon
- 6 Tablespoons unsalted butter, melted (85 grams)
- 4 large egg yolks (at room temperature)
- 1/2 cup full-fat sour cream (113 grams)
- 3 teaspoons key lime zest (finely grated)
- (2) 14 ounce cans sweetened condensed milk (28 ounces in total)
- 1/2 teaspoon ground ginger (optional)
- 1/8 teaspoon salt
- 1 and 1/4 cups key lime juice (283 grams)
- 2 teaspoons flour
- 1 cup whipped cream (for serving, optional)
Instructions
- Preheat the oven to 350°F and lightly grease a 9-inch pie pan.
- In a bowl, mix graham cracker crumbs, sugar, salt, and cinnamon. Add melted butter and mix well.
- Press the mixture firmly into the bottom and sides of the prepared pie pan.
- Bake for 12 minutes, then let it cool.
- In another large bowl, whisk together egg yolks, sour cream, lime zest, sweetened condensed milk, ground ginger, and salt.
- Gradually whisk in lime juice, adding it slowly while whisking constantly.
- Fold in flour and pour this mixture over the pre-baked crust.
- Smooth the top with a spatula and bake for 30 minutes until the center is slightly wobbly.
- Let the pie cool completely on a rack, then refrigerate for at least 6 hours before serving. Top with whipped cream if desired.
Notes
Make sure to use fresh key limes for the best flavor.
Allow sufficient chilling time for the pie to set properly before serving.
The pie can be stored in the refrigerator for up to 3 days.
- Prep Time: N/A
- Cook Time: 420 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 24g
- Sodium: 210mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 70mg