The secret to a great Key lime pie is creating a lightly textured filling that balances sweet and tart, supported by a crisp, buttery graham cracker crust. This version uses less egg and adds sour cream, contributing to the consistency of the light, velvety filling.
- 1 Cup graham cracker crumbs
- 1/2 Cup sugar
- 1/4 Cup melted butter
- 1/4 Teaspoon cinnamon
- 1/4 Teaspoon ground ginger
- 1 3/4 cups sweetened condensed milk
- 1/4 Cup Key lime juice
- 1 Tablespoon lime zest
- 1 1/2 cups sour cream
- 1 large egg
Step 1: Preheat oven to 350 F.
Step 2: In a medium bowl, combine 1 cup graham cracker crumbs, 1/2 cup sugar, 1/4 cup melted butter, 1/4 teaspoon cinnamon and 1/4 teaspoon ginger. Mix until combined.
Step 3: Press crumb mixture evenly into a 9-inch pie pan. Bake for 12 minutes. Reduce heat to 325 F.
Step 4: In a medium bowl, combine 1 3/4 cups sweetened condensed milk, 1/4 cup Key lime juice, 1 tablespoon lime zest, 1 1/2 cups sour cream and 1 large egg. Whisk until smooth.
Step 5: Pour filling into prepared crust. Bake until the outer edges of pie are just set, about 30 to 40 minutes. Transfer to a wire rack to cool. Refrigerate until serving.