Ginger Key Lemon Pie with Teddy Graham Crust (Easy)

Ginger key lemon pie is such a fun twist on a classic key lime pie. It’s the perfect balance of tart and sweet, the ginger is subtle and refreshing, and the filling is smooth and creamy. Plus the Teddy Graham crust is a nostalgic as heck.

I adapted this ginger key lemon pie recipe from my favorite Atlantic Beach Pie by James Beard award-winning chef Bill Smith. I actually lived around the block from him in college and would give him a big smile as he biked to helm Chapel Hill’s infamous Crook’s Corner. I’ve been making Atlantic Beach Pie for years to rave reviews, and was stoked to make a ginger lemon version.

This ginger key lemon pie is the perfect balance of tart and sweet and is nice and creamy thanks to the egg yolks in the batter. The ginger adds great warmth without being overwhelmingly ginger-y. I’ve had even self-proclaimed ginger haters try this key lemon pie and they loved it.

And the Teddy Graham crust is a byproduct of deep Covid days where everything was out of stock at the grocery store. I bought Teddy Grahams instead of graham crackers and loved the way they make a crust. The crust is a little sandier in a delightful way.

This post is all about refreshing ginger key lemon pie with a Teddy Graham crust.

What is key lemon pie?

Key lemon pie is basically the same as key lime pie, but with lemons instead of limes.

Key lime pie is said to have originated in the Florida Keys in the 1800s when early settlers lacked refrigeration and used condensed milk. Key lime pie is a simple combination of sweetened condensed milk, lime juice, egg yolks, and sometimes sour cream or Greek yogurt.

Key lemon pie is the same sitch, but with lemon juice instead of lime juice. There is no such thing as a “key lemon” so don’t go trying to look for one in the grocery store. The “key” in key lemon pie is just to harken back to classic key lime pie!

Why you’ll love this recipe

• This key lemon pie is adapted from simply the BEST key lime pie recipe – Bill Smith’s Atlantic Beach Pie. It has the perfect sweet – tart balance and I’ve had SO many people tell me it’s the best key lime / lemon pie they’ve ever had.

• This is such an easy pie to make. The filling has just four ingredients and comes together oh so quickly.

• Lemon and ginger are a match made in heaven: the tart from the lemon and warmth from the ginger are per-fec-shun. If you’re not a huge fan of ginger, I promise the flavor is subtle, not overwhelming.

• You can make this pie ahead of time. Actually, you should make this pie ahead of time. Key lemon pie only needs 2-3 hours to chill and set, but I find the lemon flavor is even stronger after it’s in the fridge for a day.

Ingredients

• Lemons (duh!: Opt for quality, preferably organic lemons. Meyer lemons – which are a little sweeter than regular lemons and have a hint of orange – would be really fun here, too. You’ll need 3-5 for the filling and to add zest to the top of the pie.

• Fresh ginger: You want fresh, not powdered ginger for key lemon pie.

• Egg yolks: We need four full egg yolks to make this pie so creamy and custardy (save the egg whites for breakfast!). Again, a quality egg will make for a better-tasting pie since we use so many of them.

• Sweetened condensed milk: One 14-ounce can.

• Teddy Grahams: We’ll use three-quarters of a box, so you have leftovers to snack on. You can easily sub in regular graham crackers to make graham cracker crumbs if you’d like.

• Unsalted butter

• Granulated sugar, heavy cream and vanilla extract: for the whipped cream

• Flaky sea salt. This is the BEST topping for a key lime pie or key lemon pie!! It makes the pie truly taste like a beach day.

How to make ginger key lemon pie with a Teddy Graham crust

1. Make the Teddy Graham crust. You’ll crush Teddy Grahams in a food processor and stir together with melted butter and sugar. You’ll press the crust into a pie tin or springform pan and bake it until it’s just slightly brown.

2. While the crust cools, make the filling. Mix together the egg yolks and sweetened condensed milk, and then stir in the lemon juice and ginger. Pour into the crust and bake until the filling is set through most of the pie and middle jiggles slightly.

3. Let the key lemon pie cool on a wire rack until it’s at room temperature, and then chill in the fridge until it’s completely set, about 2-3 hours. Top it with homemade whip cream (recipe below!), flaky sea salt and lemon zest, and enjoy!

Tips for the best ginger key lemon pie

• Chill overnight for the most prominent lemon flavor. Like a lot of things, key lemon pie tastes even better the next day. The lemon flavor is a little stronger.

• Don’t bake the pie more than one day in advance, or the crust may get soggy.

• Make your own whipped cream (recipe below)! Homemade whipped cream is so easy and it makes any dessert feel more special and impressive.

FAQs

More great recipes from loaves & such

• If you’re looking for more fruit-inspired recipes, check out berry crisp cake (with fresh berries), fudgy bakewell blondies (with raspberry jam) and raspberry-stuffed dark chocolate chip cookies.

• If you’re on a pie kick, make chai apple pie next!

• If you want some quick and easy single-serve desserts, try the TikTok viral half-baked single-serve chocolate chip cookie skillet or peanut butter cookie dough for 2.

If you make ginger key lemon pie with teddy graham crust, please leave a rating and review below and tag me on Instagram or TikTok at @loaves.and.such!