The Best Key Lime Pie Has a Store-Bought Secret

This is the best key lime pie I've ever tasted and you can make it at home. Made In is offering up to 30% off during their Summer Sale. Use my link and get some of the best deals of the year https://madein.cc/0526-brian Shout out to STL pastry chef Mathew Rice for the crust inspo! https://pinkdoorcookies.com ▶️WATCH NEXT: ICE CREAM (6 ways): https://youtu.be/M2-pn0bzGWE?si=rsF4WU2Q90itgJvg ☕Like this content and want to show support? Buy me a "coffee" here: https://ko-fi.com/brianlagerstrom 📝 DETAILED RECIPES ON MY BLOG: https://brianlagerstrom.com/recipes 🔪MY GEAR: PIE PLATE: https://amzn.to/4dbwN0T DIGITAL SCALE: https://amzn.to/30bNZO3 HALF SHEET PAN: https://amzn.to/432iNk1 STAND MIXER: https://amzn.to/4uJkfUj MICROPLANE: https://amzn.to/3PosUwn FOOD PROCESSOR: https://amzn.to/42vZnnH FAVORITE STAINLESS BOWL: https://amzn.to/49kGBTU AMAZON STORE: https://www.amazon.com/shop/brianlagerstrom **As an Amazon Associate I earn from qualifying purchases** KEY LIME PIE RECIPE: CRUST 230g (2½ cups) cinnamon graham crackers (abut 14 sheets) 25 g (3 tbsp) nonfat milk powder 30 g (2½ tbsp) sugar 4 g (¾ tsp) salt 65 g (4½ tbsp) butter, unsalted 65 g (4½ tbsp) heavy cream pan spray or oil, for pie pan FILLING 7 egg yolks 75 g (⅓ cup) sour cream, full fat 396 g / 14 oz can sweetened condensed milk 120 g (½ cup) key lime juice, Joe & Nellie's brand 2 g (¼ tsp) salt WHIPPED CREAM TOPPING 250 g (1 cup) heavy cream, cold 50 g (½ cup) powdered sugar 5 g (¾ tsp) vanilla extract pinch salt lime zest INSTRUCTIONS: ▪Preheat oven to 375 F / 190C ▪Melt the butter in a small saucepan ▪In a food processor, combine the graham crackers, milk powder, sugar and salt. Pulse until the crackers have become a fine powder. Stream in cream and butter and pulse until just combined. ▪Pour the crust into an oiled, 9 inch, glass pie dish and evenly spread it out. Using the bottom of a cup container, start in the middle and compress the dough, working your way out to the edges. ▪Bake the crust at 375 F for 12 minutes. ▪While the crust is baking, combine custard ingredients in a bowl and whisk to combine. Let sit for 20-30 minutes. ▪Pour the custard into the pie crust and bake at 325 F/160C for 16-19 minutes, or until the edges of the pie have set and the middle jiggles slightly ▪Let the pie cool to room temperature and then place in the refrigerator and let it cool overnight. ▪Finish by microplaining lime zest on top and serve Visit https://www.brianlagerstrom.com/recipes/key-lime-pie for a more detailed recipe. 🎧MUSIC: EPIDEMIC SOUND https://www.epidemicsound.com/referral/ccpjb3