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
Scale
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.
