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
