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Explore BETTER Key Lime Pie (and why meringue is the devil) with 17,305 views, 1,120 likes, and 116 comments. Experience the impact of this video content that has captured audience attention.

Ben Starr, the Ultimate Food Geek, gets you closest to Key Lime perfection by ditching the creepy no-bake recipes with bottled lime juice and cardboard-tasting graham cracker crusts. Printable Recipe: https://ultimatefoodgeek.com/2024/08/02/the-worlds-best-key-lime-pie/ Keys Weekly article proving Key Lime Pie was invented in the Florida Keys: https://keysweekly.com/42/once-and-for-all-key-lime-pies-new-york-city-origin-story-disproved/ Toys in this video: Instant Clear Jel: https://amzn.to/4fyHiub (A cook's secret weapon, thickens ANY liquid without heating) 9" Springform pan: https://amzn.to/3yu56yY (The lip around the bottom prevents butter from dripping onto the floor of the oven and burning. Genius!) Microplane: https://amzn.to/3WCtIgG 9" parchment rounds: https://amzn.to/3SEBVjl Pre-cut parchment sheets: https://amzn.to/3Wy6Or0 CRUST Preheat oven to 375F/190C and put the rack in the center of the oven. Grease a 9″ springform pan, deep 9″ or larger pie dish, or tart pan…or line with parchment. In a large bowl, combine: 11oz / 312g / 1 pkg plus 8 Biscoff cookies (ground up in food processor or blender) 1.5oz / 43g / 3 Tablespoons sugar 1 tsp kosher salt (or 1/2 tsp fine salt) 3oz / 85g / 6 Tablespoons melted butter Toss and crush with your fingers until the crumbs are all damp. Press into the pan. (Using the perfectly flat bottom of a small measuring cup will help you compress the crumbs evenly and onto the sides.) Bake 10 minutes while you make the filling. FILLING Rinse the blender or food processor you used to crush the Biscoff cookies. (If you crushed by hand, use a bowl to mix the filling.) Combine: 2 cans sweetened condensed milk (each can 14oz / 396g) 8 limes, juiced and zested (or 20+ key limes…to yield 3/4-1 cup lime juice) 4oz / 113g / 1/2 cup sour cream 1/2 tsp Kosher salt (or 1/4 tsp fine salt) 1 tsp vanilla 4 egg yolks Blend on low speed until fully incorporated. Pour into the still-warm crust. Put into the oven and immediately reduce the temperature to 325F/160C. Bake for 15 minutes. Pie will not be fully set when you remove it from the oven. Cool fully and refrigerate for several hours until serving. BROWN SUGAR SOUR CREAM TOPPING 2oz / 75g / 1/4 cup (packed) brown sugar (light or dark) 1/2 tsp Instant Clear Jel (or more for a firmer texture…this ingredient is optional) Stir until well mixed, then add: 8.5oz / 241g / 1 cup sour cream splash vanilla Whisk until smooth, then sit for 1-2 minutes until brown sugar dissolves. Whisk again. If using Instant Clear Jel, you can scrape the mixture into a piping bag, sit for 5 minutes to stabilize, and pipe decorations onto the pie. If not using Clear Jel, just dollop mixture onto each piece of pie before serving.

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