If you’ve ever wanted to capture the bright, tangy essence of summer in a dessert, this Key Lime Pie with Whipped Cream Recipe is an absolute must-try. Creamy, zesty, and topped with fluffy homemade whipped cream, it’s more than just a pie – it’s a celebration of bold flavors wrapped in a buttery graham cracker crust. Whether you’re serving it at a family gathering or craving a refreshing treat after dinner, this pie offers the perfect balance of tart and sweet that will keep everyone coming back for more.
Ingredients You’ll Need
Getting started on this pie is easy because the ingredients are simple, yet each plays a crucial role in delivering that signature flavor and texture. From the graham cracker crumbs that provide a crunchy base to the fresh key lime juice that gives the filling its lively punch, every element matters.
- 1 1/2 cups graham cracker crumbs: The golden, slightly sweet crumbs form the crunchy and buttery crust foundation.
- 1/3 cup granulated sugar: Adds just the right amount of sweetness to the crust and cuts through the tartness of the lime.
- 6 tablespoons unsalted butter, melted: Binds the crumbs together for a firm, golden crust with a rich buttery flavor.
- 1 can (14 ounces) sweetened condensed milk: The creamy base that brings the filling luscious sweetness and smooth texture.
- 1/2 cup key lime juice, fresh or bottled: Essential for that unmistakable bright, tangy zing that defines this pie.
- 1 tablespoon key lime zest: Adds an extra burst of citrus aroma and depth.
- 3 large egg yolks: Help thicken and set the filling while adding richness.
- 1 cup heavy whipping cream: For the homemade whipped cream topping that’s light, airy, and perfectly complements the tart filling.
- 2 tablespoons powdered sugar: Sweetens the whipped cream without weighing it down.
- 1/2 teaspoon vanilla extract: Enhances the whipped cream with a subtle warmth and sweetness.
How to Make Key Lime Pie with Whipped Cream Recipe
Step 1: Prepare the Crust
Preheat your oven to 350°F. In a bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Mix until the crumbs are evenly moistened – this helps form a sturdy crust that’s full of buttery flavor. Press the mixture firmly into the bottom and sides of a 9-inch pie dish. Baking the crust for 8 to 10 minutes sets it nicely, giving you that satisfying crunch every time.
Step 2: Make the Filling
While the crust cools slightly, whisk together the sweetened condensed milk, key lime juice, lime zest, and egg yolks in a clean bowl. This mixture should become smooth and slightly thickened, bursting with the fresh tartness of key lime. Pour this creamy filling into the still-warm crust, spreading it evenly for a beautiful pie surface.
Step 3: Bake the Pie
Bake the pie for 12 to 15 minutes, until the center is just set but still a little jiggly. This ensures the filling remains silky and creamy rather than too firm. Once out of the oven, let it cool at room temperature before transferring to the fridge to chill for at least 3 hours. The chilling step is crucial for the flavors to meld beautifully and for the pie to firm up perfectly.
Step 4: Whip and Add the Cream
In a chilled bowl, whip the heavy cream along with the powdered sugar and vanilla extract until soft peaks form. This fluffy whipped cream topping is where this Key Lime Pie with Whipped Cream Recipe truly shines—it balances the tart, dense filling with a light, airy sweetness. Spread or pipe the whipped cream over the chilled pie just before serving.
How to Serve Key Lime Pie with Whipped Cream Recipe
Garnishes
For a picture-perfect presentation, consider adding thin key lime slices or a sprinkle of extra zest on top of the whipped cream. A few fresh mint leaves or even some toasted coconut flakes can add a lovely contrast and an extra touch of elegance.
Side Dishes
This pie pairs wonderfully with light, summery accompaniments. Try serving it alongside fresh berries or a bright fruit salad for an extra burst of freshness. A scoop of vanilla ice cream can also complement the citrus flavors nicely for a decadent combo.
Creative Ways to Present
If you want to wow your guests, try individual mini key lime pies in small jars or tartlet pans. You can also pipe the whipped cream in pretty swirls or use a star tip to create a decorative border. Little edible flowers or colored sugar crystals add festive flair to this already stunning dessert.
Make Ahead and Storage
Storing Leftovers
Once assembled and chilled, this pie keeps beautifully in the refrigerator for up to 3 days. Make sure to cover it tightly with plastic wrap or use an airtight container to prevent the crust from absorbing fridge odors and to keep the whipped cream fresh.
Freezing
Key Lime Pie with Whipped Cream Recipe doesn’t freeze particularly well once topped with whipped cream, as the texture can change upon thawing. However, you can freeze the baked pie without whipped cream for up to 1 month. Thaw overnight in the fridge and add freshly whipped cream before serving.
Reheating
Because this pie is best served chilled, reheating is not recommended. If you do want a slightly warmer slice, letting it sit at room temperature for 10 to 15 minutes works better than any heating method.
FAQs
Can I use regular lime juice instead of key lime juice?
Absolutely! While key lime juice offers a distinctive tartness and subtle floral notes, regular lime juice makes a fine substitute that still gives you a deliciously tangy pie.
How do I prevent the filling from cracking?
Baking the pie until the center is just set but still slightly jiggly helps avoid cracks. Overbaking can cause the filling to dry out and crack, so keep a close eye during those last few minutes.
Can I make the crust gluten-free?
Yes! Use gluten-free graham cracker crumbs or substitute with finely crushed gluten-free cookies. Just be sure the crumbs are finely ground and that you press them firmly with melted butter for a cohesive crust.
Is it necessary to chill the pie for 3 hours?
Chilling is key to allowing the filling to fully set and the flavors to meld. If you’re in a hurry, at least 2 hours will work, but the texture and taste are best after the full chill time.
Can I prepare the pie a day ahead?
Definitely. You can bake and chill the pie the day before, then whip and add the cream topping just before serving to keep it fresh and light.
Final Thoughts
This Key Lime Pie with Whipped Cream Recipe is one of those timeless desserts that feels like sunshine on a plate. Its gorgeous balance of tangy, creamy, and sweet is simply irresistible. I encourage you to try making it soon — your taste buds and everyone you share it with will thank you!
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Key Lime Pie with Whipped Cream Recipe
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes plus 3 hours chilling
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This classic Key Lime Pie with Whipped Cream is a refreshing and creamy dessert featuring a tangy key lime filling nestled in a buttery graham cracker crust, topped with light homemade whipped cream. Perfect for summer gatherings or any time you crave a zesty treat.
Ingredients
Crust
- 1 1/2 cups graham cracker crumbs
- 1/3 cup granulated sugar
- 6 tablespoons unsalted butter, melted
Filling
- 1 can (14 ounces) sweetened condensed milk
- 1/2 cup key lime juice, fresh or bottled
- 1 tablespoon key lime zest
- 3 large egg yolks
Whipped Cream Topping
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- 1/2 teaspoon vanilla extract
Instructions
- Prepare the Crust: Preheat your oven to 350°F (175°C). In a mixing bowl, combine the graham cracker crumbs, granulated sugar, and melted unsalted butter. Stir until the mixture is evenly moistened. Press this mixture firmly into the bottom and up the sides of a 9-inch pie dish to form the crust. Bake for 8 to 10 minutes until set and fragrant, then remove from the oven and allow it to cool slightly.
- Make the Filling: In a separate bowl, whisk together the sweetened condensed milk, key lime juice, key lime zest, and egg yolks until the mixture is smooth and thickened. This combination creates the pie’s signature tart and creamy filling.
- Assemble and Bake: Pour the lime filling into the warm graham cracker crust, smoothing the top with a spatula. Bake the pie for 12 to 15 minutes until the center is set but still slightly jiggly when gently shaken. This ensures a creamy, custard-like texture once cooled. Remove the pie from the oven and let it cool to room temperature.
- Chill: After cooling, refrigerate the pie for at least 3 hours to allow it to fully set and develop its flavor.
- Prepare the Whipped Cream: In a chilled mixing bowl, whip the heavy cream with powdered sugar and vanilla extract until soft peaks form. This will create a light and fluffy topping to complement the tangy pie.
- Serve: Spread or pipe the whipped cream evenly over the chilled pie just before serving. Slice and enjoy this classic, luscious dessert!
Notes
- For best authentic flavor, use freshly squeezed key lime juice; however, regular lime juice can be used as a substitute if key limes are unavailable.
- This pie can be made a day ahead and refrigerated, but add the whipped cream topping just prior to serving for the freshest presentation.
- Store leftover pie covered in the refrigerator for up to 2 days.
