Time: 50 minutes + overnight; Yields: 6 to 8 servings
The perfect summertime pie with a tart and sweet filling and homemade graham cracker crust. Key Lime Pie purists, keep scrolling. We’re using Persian limes here. #sorrynotsorry
INGREDIENTS
- 9 whole graham crackers, finely crushed
- 4 Tbsp. butter, melted
- 1/4 cup sugar
- 1/4 tsp. cinnamon
- pinch of salt
- 2 14 oz cans sweetened condensed milk
- 1/4 cup sour cream
- 3/4 cup freshly squeezed lime juice (about 6-7 Persian limes)*
- 2 Tbsp. cornstarch
- 2 Tbsp. cold water
- Whipped cream, for topping
Heat oven to 350. In a medium bowl, combine the melted butter, crushed graham cracker, sugar, cinnamon and salt. In a 9-inch pie pan, add the graham cracker crust mixture. Use the bottom of a measuring cup to firmly press the crust to the bottom and sides of the pie pan. Bake for 9 minutes. Remove from oven to cool on the counter.
While the crust bakes, begin making the filling. In a small bowl, mix together the cornstarch and cold water. In a large bowl, add sweetened condensed milk and sour cream. Whisk until combined. Then add lime juice and cornstarch mixture. Mix until well blended and set aside for 5 minutes to allow the filling to thicken.
If the baked crust is still too warm, pop it in the freezer for a few minutes while the filling rests. Then pour the filling into the cooled pie crust. Bake for 15 minutes at 350 or until barely set. Cool on a wire rack and then place in refrigerator with plastic wrap over top. Refrigerate overnight and serve with whipped cream.
*Persian limes are the standard lime available at most grocery stores in the U.S. Key lime aficionados probably have some opinions on using freshly squeezed Persian limes.
This recipe was inspired by Mommy’s Home Cooking.