The Best Key Lime Pie (with a Store-Bought Secret)

Steps

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1. 1
   Preheat the oven to 375°F (190°C). Melt the butter over low heat in a small saucepan just until melted, being careful not to overheat it.
   ▶ ≈0:21
2. 2
   Add the graham crackers, sugar, milk powder, and salt to a food processor and pulse until finely ground.
   ▶ ≈0:47
3. 3
   Add the melted butter and heavy cream, then pulse until the mixture resembles damp sand and holds together when pressed.
   ▶ ≈1:41
4. 4
   Spray the pie dish with pan spray, spread the crumb mixture evenly with your fingers, then use the bottom of a measuring cup to compress it from the center outward, forming a firm crust with the edges slightly flared over the rim of the dish.
   ▶ ≈2:43
5. 5
   Place the crust on a sheet tray and bake at 375°F for 12-14 minutes until golden and toasty. Let cool for 5-10 minutes before filling.
   ▶ ≈6:50
6. 6
   While the crust bakes, whisk together the condensed milk, egg yolks, sour cream, salt, and key lime juice in a bowl, then set aside.
   ▶ ≈7:05
7. 7
   Lower the oven to 325°F (160°C). Pour the lime custard into the cooled crust and gently shake to settle it evenly.
   ▶ ≈11:37
8. 8
   Bake at 325°F for about 16-19 minutes, until the edges are set and the center only slightly jiggles; bake an extra 2 minutes if needed for a fully set custard.
   ▶ ≈12:10
9. 9
   Let the pie cool to room temperature, then refrigerate overnight so the custard fully sets and chills.
   ▶ ≈13:11
10. 10
    Whip the cold heavy cream in a stand mixer at medium-high speed until nearly stiff peaks form. Add a small pinch of salt, then mix in the powdered sugar and vanilla extract until stiff peaks form.
    ▶ ≈14:15
11. 11
    Spoon the whipped cream onto the chilled, set pie and spread it into an even, organic swirl, avoiding the crust edges.
    ▶ ≈16:19
12. 12
    Just before serving, finish with fresh lime zest on top, then slice and enjoy.
    ▶ ≈17:33