Key Lime Pie With Homemade Graham Cracker Crust Baked Bree Step 1: omit the lime curd ingredients – eggs, sugar, butter and gelatin. step 2: use 2 (14 oz) cans sweetened condensed milk and 1 2 cup sour cream mixed with the a ¾ cup key lime juice and lime zest. step 3: pour it into the prepared graham cracker crust and bake for 10 minutes. step 4: cool for 3 hours in the fridge. Using your fingers and the bottom of a glass or dry measuring cup, press the crumbs firmly into the bottom and up the sides of a 9 x 1.5 inch (deep dish) pie pan. the crust should be about ¼ inch thick. (tip: do the sides first.) bake for 10 minutes, until just slightly browned. let the crust cool on a wire rack.
This Classic Key Lime Pie Features An Easy Homemade Graham Crackerо Beat on low until combined, then increase speed and beat medium high for 2 3 minutes. scraping down the sides every now and then. it should be thick and creamy, nice and thick, whip longer if it’s still a bit runny. to ensure a firm key lime filling, beat it on medium high speed for 2 3 minutes or whisk vigorously. Keep oven temperature at 350°f (180°c). to make the key lime pie filling: combine the key lime juice, sweetened condensed milk, and egg yolks in a large mixing bowl and whisk until fully combined. pour the filling into the slightly cooled graham cracker crust and spread it around into one even layer. Bake for 10 minutes; transfer to a wire rack to cool to room temperature. once the crust has cooled to room temperature, pour the lime filling into the crust. bake until the center is set yet still wiggly when jiggled, 15 to 17 minutes. return the pie to a wire rack; cool to room temperature. Instructions. make the crust: preheat oven to 350f. mix graham cracker crumbs, sugar, and melted butter in a small bowl. pour crumb mixture into an 8" – 9.5" pie pan and press it firmly in the bottom of the pan and a little bit up the sides of the pan. bake for 10 minutes. remove from oven and allow to cool.
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