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
Scale
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.
