1 ½ - 2cups( 150 g - 200 g) graham cracker crumbs(1 ½ cups = 150g graham cracker crumbs, about 10-12 full sheets of graham crackers.)
¼cup(50 g) granulated sugar
Pinch of salt
4tablespoons(56 g) unsalted butter,melted
2tablespoons( 20 g) cornstarch
2tablespoons(30 ml) cold water
28 oz(2 cans - 794 g) Sweetened Condensed Milk
¼cup( 120 g) sour cream
¾cup(180 ml) key lime juice(fresh or bottled)
To Decorate (optional):
Thins lime slices,cut in quarters
Preheat oven to 350º F (160º C).
Mix graham cracker crumbs, sugar, cinnamon (if using), salt and butter in a small bowl.
Place the crumb mixture into an 8" - 9.5" pie pan. Press the crumbs firmly in the bottom of the pan and a little bit up the sides of the pan. Note: I like to use a measuring cup to press the crumbs into place. It’s up to you if you want to go all the way up the sides of the pan or not.
Bake for 8 -9 minutes. Remove from the oven and let it cool (about 20-25 minutes). Note: I usually let the crust cool over the counter for 8-10 minutes and then pop it into the freezer while I make the filling.
Mix cornstarch and cold water in a small bowl; mix well. Set aside.
In a mixing bowl whisk together sweetened condensed milk, sour cream, and lime zest. Then mix in lime juice and cornstarch mixture until well blended.
Set mixture aside to rest for about 5 minutes, this allows it time to thicken before pouring into the crust.
Pour filling into cooled pie crust and evenly spread.
Bake in the preheated oven until or until barely set, 15 - 18 minutes (pie should jiggle just slightly).
Transfer to a rack and let cool completely, then refrigerate overnight.
Serve with sweetened whipped cream and garnish with lime zest and lime slices.
Store leftover key lime pie covered loosely with aluminum foil or plastic wrap in the refrigerator for up to 7 days. Freeze: Baked and cooled pie freeze well up to 1 month– thaw overnight in the refrigerator. If freezing, do not add whipped cream until you are ready to serve.Key lime: You can use fresh or bottled key lime juice. I like the one called Nellie & Joe’s, which is available in most major grocery stores next to the bottled lemon juice or at Amazon. Crust: 1 ½ cups = 150g graham cracker crumbs, about 10-12 full sheets of graham crackers. Use 2 cups = 200 g graham cracker crumbs for a thicker crust, 15-17 full sheets. Check out my post about How to Make Easy Graham Cracker Crust.How to Tell Key Lime Pie is Done: Bake the key lime pie until the filling is slightly jiggly in the center (about 15-20 minutes). To check, carefully slightly shake the pie pan and observe the center. It should only be *slightly* jiggly in the center. You want it mostly set. DO NOT touch it, or your fingerprint will ruin the smooth and gorgeous top.Extra Tips to Make Eggless Key Lime Pie:
Let the pie chill overnight in the refrigerator, so it sets up properly before serving.
To simplify the lime juicing process, I like to use this lime squeezer
Use the piping bag to pipe perfect swirls or whipped cream.
If the pie is going to be at room temperature for an extended period of time, I recommend using stabilized whipped cream since it will keep its shape for longer.
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