Name: Key Lime Pie with Whipped Cream Recipe
Prep time: 20 min
Cook time: 25 min
Total time: 4 h 45 min
Cuisine: American
Ingredients: 1 1/2 cups graham cracker crumbs; 1/3 cup granulated sugar; 6 tablespoons unsalted butter, melted; 1 (14 oz) can sweetened condensed milk; 4 large egg yolks; 1/2 cup key lime juice (fresh or bottled); 1 tablespoon key lime zest (optional); 1 cup heavy whipping cream; 2 tablespoons powdered sugar; 1/2 teaspoon vanilla extract

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There’s simply nothing quite as sunshine-in-a-slice as a homemade Key Lime Pie with Whipped Cream. This legendary dessert positively beams with its tart yet creamy filling, crumbly graham cracker crust, and a crown of pillowy fresh whipped cream. Every bite is a delightful dance of zesty citrus and sweetness, making it impossible not to smile. Whether you’re celebrating a special occasion or just need a little brightness on an ordinary day, Key Lime Pie with Whipped Cream brings a touch of the tropics right to your table and will have everyone begging for a second slice.

Key Lime Pie with Whipped Cream Recipe - Recipe Image

Ingredients You’ll Need

The magic of Key Lime Pie with Whipped Cream lies in its handful of straightforward ingredients—each one working its charm to create that iconic flavor and dreamy texture. Simple, recognizable, and easy to find, these are the building blocks for pure pie bliss.

Graham cracker crumbs: Give the crust its signature sandy texture and playful crunch—a perfect contrast to the creamy filling.
Granulated sugar: Sweetens the crust just enough and helps it hold together after baking.
Unsalted butter (melted): Acts as the glue for the crust and imparts a rich, toasty flavor once baked.
Sweetened condensed milk: Delivers luscious body and sweetness to the filling, helping everything set up with that irresistible, silky texture.
Large egg yolks: Add richness and help thicken the pie filling beautifully in the oven.
Key lime juice (fresh or bottled): The star of the show! Brings the unmistakable sharp-tart tang that defines the pie. Regular lime juice can work, but key limes make it extra special.
Key lime zest (optional): Adds another punch of citrus aroma and flecks of lively color—use it if you can for extra zing.
Heavy whipping cream: Whips up into a cloud-like topping that makes this pie totally irresistible.
Powdered sugar: Sweetens the whipped cream just right, keeping it soft and fluffy without grittiness.
Vanilla extract: Elevates the whipped cream with a subtle warmth that pairs perfectly with the citrus.

How to Make Key Lime Pie with Whipped Cream

Step 1: Prepare the Crust

Start by heating your oven to 350°F (175°C). In a medium bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Stir until every crumb glistens and the mixture feels like damp sand. Press this mixture firmly and evenly over the bottom and up the sides of a 9-inch pie dish. Bake for about 8–10 minutes, just until your kitchen starts to smell buttery and the crust looks lightly golden. Let it cool while you get the filling ready.

Step 2: Whisk Together the Filling

In a separate bowl, whisk the sweetened condensed milk and egg yolks until smooth. Add the key lime juice, and if you’re after a bolder flavor and color, sprinkle in that optional zest. Whisk until the filling is silky and well blended. Pour this gorgeous citrusy mixture into your slightly cooled crust.

Step 3: Bake and Chill the Pie

Slide your pie into the oven and bake for around 15 minutes. You’re looking for a filling that’s set around the edges but still has a gentle jiggle in the center—it’ll firm up as it cools. Let the pie rest at room temperature for a bit, then cover and refrigerate for at least 4 hours or until chilled through and easy to slice.

Step 4: Make the Whipped Cream

When you’re almost ready to serve, chill your mixing bowl and beaters. Beat the heavy whipping cream, powdered sugar, and vanilla on medium-high speed until you get soft peaks. This means the cream is thick but still a bit droopy when you lift the beater. It’s the perfect pillow for your pie!

Step 5: Top and Serve

Spread or pipe the whipped cream over your chilled Key Lime Pie with Whipped Cream. For a final flourish, garnish with lime slices or a sprinkle of zest. Admire your masterpiece, then slice and serve before it disappears!

How to Serve Key Lime Pie with Whipped Cream

Garnishes

Let your creativity shine—Key Lime Pie with Whipped Cream always looks extra inviting when adorned with fresh lime wheels, curls of zest, or even a few mint leaves. These little touches add a pop of color and make every slice feel festive and photo-worthy.

Side Dishes

Because this pie is so bright and lively, it loves being served with equally light, refreshing sides. Try a simple fruit salad, a scoop of coconut sorbet, or a platter of sweet berries. These accompaniments don’t compete with the pie’s flavor; they just elevate the whole dessert experience.

Creative Ways to Present

Sometimes the fun is in the presentation! For parties, consider serving Key Lime Pie with Whipped Cream in individual jars or glasses—layered like parfaits for a grab-and-go treat. Or, use mini tart shells for a bite-sized twist. If you’re feeling extra artsy, pipe whipped cream rosettes all over the top and sprinkle with crushed graham crackers for texture.

Make Ahead and Storage

Storing Leftovers

If you’re lucky enough to have extra slices, just cover the pie tightly with plastic wrap or transfer to an airtight container. It’ll stay fresh and scrumptious in the fridge for up to three days. The whipped cream may lose a little of its lofty texture but will still taste delicious.

Freezing

To really get ahead, you can freeze Key Lime Pie with Whipped Cream! For best results, freeze the pie (without the whipped cream) tightly wrapped for up to two months. When you’re craving a slice, let it thaw overnight in the fridge and top with fresh whipped cream just before serving to bring back that pillowy magic.

Reheating

Good news: there’s no need to reheat Key Lime Pie with Whipped Cream—this treat is meant to be enjoyed cool and refreshing right from the fridge. If the pie has been in the freezer, just allow it plenty of time to thaw in the refrigerator before adding whipped cream and serving.

FAQs

Can I use regular limes instead of key limes?

Absolutely! While key limes provide that trademark tartness and flavor, regular Persian limes make a delicious pie as well. The result still brings plenty of citrus kick and tastes amazing with whipped cream.

Why does my filling look slightly jiggly after baking?

This is perfectly normal—Key Lime Pie with Whipped Cream should come out of the oven with a little wobble in the center. The filling will finish setting as it cools, which helps keep the texture creamy rather than dense.

Can I make Key Lime Pie with Whipped Cream ahead of time?

Yes! The pie actually benefits from being made a day in advance, as chilling allows the flavors to deepen and the filling to set perfectly. Just hold off on adding the whipped cream until shortly before serving for best results.

Is there a dairy-free option for the whipped cream?

You can absolutely make a dairy-free version! Coconut cream, whipped with a bit of powdered sugar and vanilla, becomes a dreamy, plant-based topping that pairs beautifully with the citrus notes.

What’s the secret to clean slices?

For elegantly clean slices, be sure the pie is thoroughly chilled, and use a sharp, thin-bladed knife wiped clean between cuts. Chilling the knife in cold water can also help prevent sticking and keep every slice picture perfect.

Final Thoughts

If you’re searching for that one dessert that delivers pure, citrusy joy, you simply have to try making Key Lime Pie with Whipped Cream at home. It’s a recipe that brings out smiles, sparks conversation, and always leaves you dreaming of just one more forkful. Give it a go and watch how quickly this sunshine-in-a-slice gets devoured!

Key Lime Pie with Whipped Cream Recipe

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4.7 from 22 reviews

Author: admin
Total Time: 4 hours 45 minutes
Yield: 8 servings 1x
Diet: Non-Vegetarian

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Description

Indulge in the refreshing tanginess of this Key Lime Pie with a velvety smooth filling topped with luscious whipped cream. A perfect dessert for any occasion!

Ingredients

Scale

For the crust:

1 1/2 cups graham cracker crumbs
1/3 cup granulated sugar
6 tablespoons unsalted butter, melted

For the filling:

1 (14 oz) can sweetened condensed milk
4 large egg yolks
1/2 cup key lime juice (fresh or bottled)
1 tablespoon key lime zest (optional)

For the whipped cream:

1 cup heavy whipping cream
2 tablespoons powdered sugar
1/2 teaspoon vanilla extract

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Instructions

Preheat the oven: Heat the oven to 350°F (175°C).
Prepare the crust: Mix graham cracker crumbs, sugar, and melted butter in a bowl. Press into a pie dish and bake for 8–10 minutes.
Make the filling: Whisk together condensed milk, egg yolks, lime juice, and zest. Pour into the crust and bake for 15 minutes.
Chill and serve: Cool the pie, refrigerate for 4 hours, then top with whipped cream before serving.