Key Lime Pie
About this recipe
Key Lime Pie is a classic dessert known for its tangy flavor and creamy texture. This version, shared by Brian Lagerstrom, stands out thanks to a unique crust that incorporates cinnamon graham crackers and two special ingredients: nonfat milk powder and heavy cream. These additions not only enhance the flavor but also provide a sturdy, cookie-like crunch that holds up beautifully against the custard filling.
The recipe is straightforward, making it accessible for home bakers. With a few simple steps, you can create a pie that rivals any bakery version, perfect for impressing guests or treating yourself.
Ingredient notes
- 230 g of cinnamon graham crackers is about 14 sheets.
- Use gluten-free graham crackers as a one-to-one substitution for the crust.
Tips from Brian Lagerstrom’s video
- Melt the butter over low heat to avoid making a tacky crust. If the butter gets too hot, it can make the crust difficult to press into the pie dish.
- For a well-compressed crust, use a cup measure to help press the crumbs evenly into the pie dish. This ensures a crunchy texture that won't crumble apart when served.
- Let the custard mixture sit for 20-30 minutes after whisking to allow the flavors to meld before pouring it into the crust.
Good to know
- How long does it take to make Key Lime Pie?
- The total time for this recipe is overnight, as the pie needs to cool in the refrigerator after baking.
- What makes this Key Lime Pie crust different?
- This crust uses nonfat milk powder and heavy cream, which add flavor and structure, resulting in a cookie-like crunch.
No life story here — the video and the recipe are the whole point. All credit to Brian Lagerstrom: watch the original on YouTube.
The recipe
Ingredients
Steps
- 1
Preheat the oven to 375°F (190°C).
- 2
Melt 65 g of unsalted butter in a small saucepan over low heat until just melted.
- 3
In a food processor, combine 230 g of cinnamon graham crackers, 25 g of nonfat milk powder, 30 g of sugar, and 4 g of salt. Pulse until the crackers are a fine powder.
- 4
Add the melted butter and 65 g of heavy cream to the food processor. Pulse until the mixture resembles damp sand.
- 5
Spray a 9-inch glass pie dish with pan spray or oil.
- 6
Pour the graham cracker mixture into the pie dish and evenly spread it out. Use your fingers to compress the mixture into the bottom and up the sides of the dish.
- 7
Bake the crust at 375°F for 12 minutes.
- 8
While the crust is baking, whisk together 7 egg yolks, 75 g of sour cream, 396 g of sweetened condensed milk, 120 g of key lime juice, and 2 g of salt in a bowl. Let the mixture sit for 20-30 minutes.
- 9
Pour the custard into the baked pie crust and bake at 325°F (160°C) for 16-19 minutes, or until the edges are set and the middle jiggles slightly.
- 10
Let the pie cool to room temperature, then refrigerate overnight.
- 11
Before serving, microplane lime zest over the top.
Heads up — we had to guess a little:
- The quantity for 'a pinch' of salt is inferred as a standard small amount.
Credit where it’s due: this recipe was transcribed from Brian Lagerstrom’s original video on YouTube. Follow them there — it’s their dish.
Are you Brian Lagerstrom? Claim this page or ask us to take it down. Your call, always.
