The Best Key Lime Pie Has a Store-Bought Secret

May 17, 2026
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

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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/recip... for a more detailed recipe.

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Brian Lagerstrom shares a tested key lime pie recipe featuring a unique cookie-like crust and a perfectly set custard. By incorporating unconventional ingredients like milk powder and heavy cream, the method ensures a superior texture and flavor profile for this classic dessert, offering a reliable, step-by-step approach for achieving an ideal result.
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Brian Lagerstrom
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