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Slice of key lime pie in pie plate.

Deep Dish Key Lime Pie

Ashley Manila
This easy key lime pie recipe is cold, creamy, and so refreshing. The simple key lime filling has fresh key lime flavor from key lime juice and key lime zest. But you can use regular limes from the grocery store for a less traditional key lime pie. The perfect summer dessert… just one bite will transport you to the Florida keys!
5 from 17 votes
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Prep Time 20 minutes
Cook Time 42 minutes
Chill Time 6 hours
Total Time 7 hours
Course Dessert
Cuisine American, Baking, Pie
Servings 1 pie (9-inches)

Ingredients
 

For the Graham Cracker Crust

  • 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

For the Key Lime Pie Filling

  • 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
 

For the Crust

  • Preheat oven to 350 degrees (F). Lightly grease a 9-inch pie pan with nonstick baking spray and set aside until needed. 
    In a large bowl combine the graham cracker crumbs, sugar, salt, and cinnamon. Pour in the melted butter and, using a rubber spatula, stir until well combined. 
    Press the mixture into the prepared pan, and press the crumbs firmly down the bottom and then up the sides of the pan.
    Bake in the preheated oven for 12 minutes. Remove and set aside to cool while you make the filling. 

For the Key Lime Filling

  • In a large bowl whisk together the eggs, sour cream, lime zest, sweetened condensed milk, ground ginger, and salt. Slowly whisk in the lime juice, adding a little bit at a time and whisking constantly. Fold in the flour. 
    Pour on top of the partially baked crust. Smooth the top with a spatula, then place in the oven and bake for 30 minutes. It should be set, but still slightly wobbly in the middle. 
    Transfer pie to a cooling rack and cool completely in the pan. Then transfer the pan to the refrigerator and chill for at least 6 hours before serving! 
    Top with whipped cream, if using, then slice and serve!

Video

Keyword Key Lime Pie
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