Deep Dish Key Lime Pie

Directions

1. Preheat your oven to 350°F (175°C). Lightly grease a 9-inch pie pan with nonstick baking spray and set aside.
2. In a large bowl, combine graham cracker crumbs, granulated sugar, brown sugar, salt, and cinnamon. Pour in the melted butter and stir until fully incorporated.
3. Press the crumb mixture firmly into the bottom and up the sides of the prepared pie pan, ensuring an even layer.
4. Bake the crust in the preheated oven for 12 minutes. Remove and set aside to cool while preparing the filling.
5. In a separate large bowl, whisk together the egg yolks, sour cream, key lime zest, sweetened condensed milk, ground ginger (if using), and salt.
6. Gradually whisk in the key lime juice, adding a little at a time to prevent curdling, until smooth. Fold in the flour until fully combined.
7. Pour the filling over the cooled graham cracker crust and smooth the top with a spatula. Bake for 30 minutes, or until the edges are set but the center still has a slight wobble.
8. Transfer the pie to a cooling rack and allow it to cool completely at room temperature. Once cooled, refrigerate for at least 6 hours to allow the filling to fully set.
9. Before serving, top with whipped cream if desired. Slice carefully and serve chilled for the perfect balance of creamy, tart, and buttery flavors.

Recipe Details

Prep Time: 20 minutes
Cook Time: 42 minutes
Chill Time: 6 hours
Total Time: 7 hours
Servings: 8
Difficulty: Medium

Variations & Substitutions

• Crust Variations: Use digestive biscuits or gingersnaps instead of graham crackers for a different flavor profile.
• Citrus Twist: Mix lime juice with a little fresh lemon or orange juice for a unique citrus blend.
• Dairy-Free Option: Substitute coconut cream for sour cream and use dairy-free condensed milk.
• Topping Options: Add a layer of toasted meringue on top before chilling for a classic key lime pie presentation.

Serving Suggestions