If you adore bright, tangy desserts, then you are going to fall head over heels for this Key Lime Pie with Whipped Cream Recipe. It brilliantly balances the zing of key lime juice with a creamy, luscious filling nestled inside a crispy graham cracker crust. The crowning glory is the cloud-like whipped cream that adds a touch of sweetness and an irresistible silky texture. This pie is a celebration of fresh flavors wrapped up in a classic, comforting dessert that always feels like sunshine on a plate.
Ingredients You’ll Need
Every ingredient in this Key Lime Pie with Whipped Cream Recipe plays an important role in building its vibrant flavor and perfect texture. From the crunchy crust to the silky filling and fluffy topping, these simple essentials come together to create magic in every bite.
- Graham cracker crumbs (1 1/2 cups): Provide a crunchy, buttery base that perfectly supports the creamy pie filling.
- Granulated sugar (1/3 cup): Adds just the right touch of sweetness and helps bind the crust ingredients.
- Unsalted butter, melted (6 tablespoons): Gives richness and moisture to the crust, helping it hold together beautifully.
- Large egg yolks (4): Enrich the filling and contribute to its silky, custard-like texture.
- Key lime zest (1 tablespoon): Delivers intense citrus aroma and fresh flavor that brightens the pie.
- Sweetened condensed milk (1 can – 14 ounces): The creamy sweetness that forms the luscious foundation of the filling.
- Key lime juice (1/2 cup): The star ingredient, providing the essential tartness that defines this pie.
- Heavy whipping cream (1 cup): Whipped to soft peaks for the light, airy topping that balances the tangy filling.
- Powdered sugar (2 tablespoons): Sweetens the whipped cream without graininess for the smoothest texture.
- Vanilla extract (1/2 teaspoon): Adds subtle warmth and depth to the whipped cream topping.
How to Make Key Lime Pie with Whipped Cream Recipe
Step 1: Prepare the crust
Start by preheating your oven to 350°F (175°C). Mix together graham cracker crumbs, granulated sugar, and melted butter until the mixture feels like damp sand. Press it firmly along the bottom and up the sides of a 9-inch pie pan. A well-packed crust will give you that satisfying crunch in every bite. Bake this crust for 8 minutes to set it, then let it cool slightly before adding the filling. This step ensures a sturdy base that doesn’t get soggy.
Step 2: Make the filling
In a separate bowl, whisk the egg yolks and key lime zest until the mixture thickens just a little and becomes fragrant. This subtle blooming of the zest is what makes the difference! Then, stir in the sweetened condensed milk until everything is silky smooth. Finally, fold in the key lime juice; it instantly transforms the filling with a tangy pop of citrus. Pour this mixture carefully into your pre-baked crust, and it’s ready for the oven again.
Step 3: Bake the pie
Bake the pie for about 15 minutes, just until the filling sets but still has a slight jiggle in the center. This gentle bake keeps it creamy and luscious instead of dry or rubbery. Once out of the oven, allow the pie to cool to room temperature for half an hour. Then, refrigerate it for at least 3 hours to let the flavors meld beautifully and the filling firm up to the perfect sliceable consistency.
Step 4: Whip the cream topping
While the pie chills, whip the heavy cream, powdered sugar, and vanilla extract together until soft peaks form. It’s important to stop whipping just as the cream holds shape but remains light and fluffy – this gives the whipped cream that irresistible melt-on-your-tongue feeling. Dollop generously on top of each pie slice when serving, or spread it evenly over the whole pie before slicing.
How to Serve Key Lime Pie with Whipped Cream Recipe
Garnishes
Fresh garnishes elevate your Key Lime Pie with Whipped Cream Recipe to a true showstopper. Think extra zest curls sprinkled on top or thin slices of lime artfully arranged alongside the whipped cream. A light dusting of lime zest adds bursts of aroma, while a few toasted coconut flakes bring a delightful texture contrast and tropical flair.
Side Dishes
This pie shines brilliantly on its own but pairs wonderfully with simple accompaniments. A cup of hot, black coffee or herbal tea balances the citrus tang. For something more indulgent, serve alongside a scoop of vanilla bean ice cream or fresh berries to brighten the plate and complement the creamy lime flavors.
Creative Ways to Present
To make your dessert feel extra special, try serving slices in chilled martini glasses topped with whipped cream and a lime wheel. Another fun idea is to spoon the pie filling into mini tart shells and pipe whipped cream on top for bite-sized treats. Whether plated elegantly or shared casually, presentation is a great way to make your Key Lime Pie with Whipped Cream Recipe unforgettable.
Make Ahead and Storage
Storing Leftovers
After enjoying your pie, wrap any leftovers tightly with plastic wrap or store in an airtight container in the refrigerator. The pie will keep its fresh flavor and creamy texture well for up to 3 days. Proper storage is key to preventing the crust from softening too much.
Freezing
If you want to save some for later, this pie freezes nicely. For best results, freeze it without the whipped cream topping. Wrap the pie tightly in plastic wrap and then foil to protect from freezer burn. When ready to enjoy, thaw overnight in the fridge to preserve its texture and vibrant taste.
Reheating
It’s best to serve the pie cold or at room temperature. If you prefer slightly warmer slices, take the pie out of the fridge about 15 minutes before serving. Avoid microwaving as it can affect the creamy filling and whipped topping, disrupting the perfect texture.
FAQs
Can I use regular lime juice instead of key lime juice?
Absolutely! While key lime juice offers a unique tangy flavor, regular lime juice is a fine substitute that will still give your pie plenty of citrus brightness.
Is it safe to use raw egg yolks in the filling?
This recipe bakes the pie for 15 minutes, which gently cooks the egg yolks and makes it safe to eat. If you’re concerned, you can use pasteurized eggs or adjust baking time slightly.
How do I get the perfect whipped cream consistency?
Chill your mixing bowl and beaters before whipping to help the cream thicken more quickly. Stop whipping when soft peaks form to keep the cream light and airy—overwhipping can make it grainy or turn it into butter.
Can I make this pie ahead of time for parties?
Yes! Key Lime Pie with Whipped Cream Recipe actually benefits from some resting time. Make it a day ahead and refrigerate so the flavors meld and the filling firms up, making slicing easier and the taste even better.
What can I do if the crust gets soggy?
To prevent sogginess, make sure to bake the crust first to set it, and press it firmly into the pan. You can also brush a thin layer of melted chocolate or beaten egg white before baking to create a moisture barrier.
Final Thoughts
This Key Lime Pie with Whipped Cream Recipe is a delightful way to brighten any day or special occasion. Its perfect combination of tangy and sweet, crunchy and creamy, will surely become one of your go-to desserts. I encourage you to give this recipe a try—you’ll feel like you’ve captured a slice of summer every time you dig in!
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Key Lime Pie with Whipped Cream Recipe
- Prep Time: 15 minutes
- Cook Time: 23 minutes
- Total Time: 3 hours 38 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This classic Key Lime Pie with Whipped Cream offers a tangy, creamy citrus filling nestled in a buttery graham cracker crust, topped with light and fluffy homemade whipped cream. Perfectly balanced and refreshing, it’s an ideal dessert for summer or any occasion craving a zesty treat.
Ingredients
Crust
- 1 1/2 cups graham cracker crumbs
- 1/3 cup granulated sugar
- 6 tablespoons unsalted butter, melted
Filling
- 4 large egg yolks
- 1 tablespoon key lime zest
- 1 can (14 ounces) sweetened condensed milk
- 1/2 cup key lime juice (fresh or bottled)
Whipped Cream Topping
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- 1/2 teaspoon vanilla extract
Instructions
- Preheat and Prepare Crust: Preheat the oven to 350°F (175°C). In a medium bowl, combine the graham cracker crumbs, granulated sugar, and melted butter until the mixture is evenly combined. Firmly press this mixture into the bottom and up the sides of a 9-inch pie pan to form the crust.
- Bake Crust: Bake the crust in the preheated oven for 8 minutes. Once baked, remove from the oven and allow to cool slightly while preparing the filling.
- Mix Filling Ingredients: In a separate bowl, whisk together the egg yolks and key lime zest until the mixture slightly thickens. Add the sweetened condensed milk and continue whisking until smooth. Stir in the key lime juice and mix until fully combined.
- Fill and Bake Pie: Pour the filling mixture into the cooled graham cracker crust. Bake for 15 minutes, or until the filling is set but still slightly jiggly in the center.
- Cool and Chill: Remove the pie from the oven and cool it at room temperature for about 30 minutes. Then refrigerate for at least 3 hours to allow the filling to fully set and flavors to meld.
- Prepare Whipped Cream: In a mixing bowl, beat the heavy cream, powdered sugar, and vanilla extract together until soft peaks form, indicating the whipped cream is light and airy.
- Serve: Slice the chilled pie and serve with generous dollops of the freshly whipped cream on top. Enjoy this refreshing and tangy dessert!
Notes
- If key lime juice is unavailable, regular lime juice can be substituted.
- For a firmer filling texture, refrigerate the pie overnight before slicing.
