Deep Dish Key Lime Pie
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!
Instructions
- 1
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.
- 2
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!
Ago's Notes
- Adjust salt to taste based on your canned goods.
Let the graham cracker crust cradle the tangy sweetness of key limes-a dance of balance that, when perfected, turns every bite into a quiet celebration of flavor and care. Enjoy the moment, and let the pie speak for itself.
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