Get ready to fall head over heels for the sweet-tart perfection of Key Lime Pie with Whipped Cream! This beloved classic is all about sunshine: a buttery graham cracker crust, a creamy citrus filling bursting with key lime flavor, and a billowy crown of freshly whipped cream. Whether it’s a celebration or just a Tuesday night, this pie brings a taste of summer to any table and is guaranteed to leave everyone smiling for another slice.
Ingredients You’ll Need
What makes Key Lime Pie with Whipped Cream so irresistible is its use of simple, pantry-friendly ingredients that come together like magic. Each one has a special job to do, creating that luscious texture, vibrant color, and balanced tangy-sweet flavor we all adore.
- Graham cracker crumbs: The foundation of any iconic Key Lime Pie, these provide the crunch and a hint of toasty flavor that balance the zesty filling.
- Granulated sugar: Sweetens the crust just enough and helps bind the crumbs together during baking.
- Unsalted butter, melted: Gives the crust a silken texture and rich taste, ensuring every bite melts in your mouth.
- Large egg yolks: These enrich the filling and lend it that signature creamy yellow hue and silky texture.
- Key lime zest: Packs bursts of fragrant citrus oils, enhancing the pie’s flavor and color in a way only the zest can.
- Sweetened condensed milk: The secret to ultra-smooth, dreamy filling with sweet, milky undertones that pair beautifully with the tart lime.
- Key lime juice (fresh or bottled): This is the star—use fresh key limes if you can, but bottled works in a pinch, delivering lip-smacking tanginess.
- Heavy whipping cream: Whipped into fluffy clouds, it mellows the pie’s zing and creates that irresistible topping.
- Powdered sugar: Dissolves into the cream for pure, smooth sweetness without any grittiness.
- Vanilla extract: Just a touch rounds out the whipped cream with mellow floral notes.
How to Make Key Lime Pie with Whipped Cream
Step 1: Prepare the Crust
Start by preheating your oven to 350°F (175°C). In a mixing bowl, combine your graham cracker crumbs, granulated sugar, and melted butter. Stir everything together until the mixture resembles wet sand—all the crumbs should glisten and stick together easily. Press the crumbly mixture firmly into the bottom and up the sides of a 9-inch pie pan. Take your time to compact the crust; the firmer the crust, the cleaner your slices will be later! Pop it in the oven and bake for 8 minutes, just until set and golden. Let it cool slightly while you make the filling.
Step 2: Mix the Filling
While your crust cools, grab another bowl and whisk together those vibrant egg yolks with the fragrant key lime zest. Whisking for a minute or so helps the yolks thicken slightly and release the zest’s aroma. Add the sweetened condensed milk, whisking until the mixture is silky-smooth and thickened. Now’s the best part: stir in your key lime juice and watch the filling turn creamy and pale yellow, promising that perfect citrus kick.
Step 3: Bake the Pie
Pour the luscious filling into your slightly cooled pie crust and smooth out the top. Bake for about 15 minutes. You’ll know it’s done when the edges are set and the center has just a little jiggle. This helps ensure a creamy texture without overheating the eggs. Once baked, allow the pie to cool at room temperature for 30 minutes before transferring to the refrigerator. The pie needs at least 3 hours to chill and set, but longer (even overnight) gives it the finest texture for slicing.
Step 4: Whip Up the Cream
As your pie chills, make the whipped cream. In a cold mixing bowl, combine heavy cream, powdered sugar, and vanilla extract. Beat using a hand mixer or stand mixer until soft peaks form—the cream should be light and just steady enough to hold its shape. This whipped cream is the dreamy cloud topping that softens every tart bite of your Key Lime Pie with Whipped Cream.
Step 5: Assemble and Serve
Once the pie is fully chilled and set, remove it from the refrigerator. Spread or pipe the whipped cream in generous swoops or elegant rosettes over the chilled pie—or simply serve each slice with a big dollop! Add a little extra key lime zest, if you love a pop of bright color and aroma. Slice, serve, and watch your creation disappear in record time.
How to Serve Key Lime Pie with Whipped Cream
Garnishes
For a stunning finish, sprinkle freshly grated key lime zest over the whipped cream, or decorate with thin lime slices or little candies. Edible flowers and mint leaves also add a beautiful touch that makes every slice feel like a party. These simple garnishes bring out the vibrant color and zing of Key Lime Pie with Whipped Cream, making it a true showstopper.
Side Dishes
This pie is crave-worthy on its own, but it pairs brilliantly with fresh berries, a crisp fruit salad, or a cool glass of iced tea. If you want to go classic, serve alongside a scoop of vanilla bean ice cream, which perfectly complements the tangy punch of Key Lime Pie with Whipped Cream.
Creative Ways to Present
For individual servings, consider making mini pies in jars or cupcake tins—adorable and perfect for parties! Another fun twist is to serve petite wedges on a platter with different toppings: candied ginger, toasted coconut, or even a drizzle of raspberry coulis can let guests customize their own slice of Key Lime Pie with Whipped Cream.
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have leftovers, simply cover any remaining Key Lime Pie with Whipped Cream with plastic wrap or store in an airtight container. Keep it in the refrigerator, where it’ll stay fresh, creamy, and delicious for up to three days without losing its texture or zing.
Freezing
Key Lime Pie with Whipped Cream can be frozen for up to one month. Skip the whipped cream initially and wrap the fully cooled pie tightly in plastic wrap and foil. Thaw overnight in the fridge, then make and add fresh whipped cream right before serving for that just-made taste and texture.
Reheating
This pie is best enjoyed thoroughly chilled, so reheating isn’t needed. If you’ve stored the pie in the freezer, thaw it gently in the refrigerator instead of heating it up—this keeps the filling custardy and the crust crisp. Simply proceed to add your whipped cream once it’s ready to serve.
FAQs
Can I use regular limes if I can’t find key limes?
Absolutely! While true key limes have a slightly more floral, unique flavor, regular Persian limes work very well and still deliver that signature tartness. Your Key Lime Pie with Whipped Cream will still be a star on the dessert table.
How do I prevent a soggy crust?
Pre-baking your graham cracker crust helps create a barrier, keeping it crisp even after the luscious filling is added. Pressing the crumbs firmly and letting the baked crust cool before filling also makes a big difference.
Can I make this pie ahead of time?
Yes! In fact, Key Lime Pie with Whipped Cream tastes even better after chilling for several hours or overnight. Just hold off on adding the whipped cream until right before serving to maintain the fluffiest texture.
Is this recipe gluten-free?
Not as written, since traditional graham crackers contain wheat. To make Key Lime Pie with Whipped Cream gluten-free, substitute gluten-free graham crackers for the crust. All other ingredients are naturally gluten-free.
What if I don’t have an electric mixer for the whipped cream?
No worries! You can whip the cream by hand with a sturdy whisk and a little elbow grease. It’ll take a few extra minutes, but the creamy billows atop your Key Lime Pie with Whipped Cream are worth every whisk.
Final Thoughts
There’s nothing quite like sharing a slice of Key Lime Pie with Whipped Cream with friends or family. Every bite is a bright burst of citrus, a cloud of creaminess, and a sweet celebration of simple ingredients done right. If you’ve never made this classic before, now’s the perfect time to dive in and experience just how easy and delightful homemade pie can be!
Print
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: Non-Vegetarian
Description
Indulge in the tangy sweetness of Key Lime Pie with Whipped Cream. This refreshing dessert is a perfect balance of zesty lime flavor in a creamy filling, topped with luscious whipped cream. A delightful treat for any occasion!
Ingredients
Graham Cracker 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:
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- 1/2 teaspoon vanilla extract
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C).
- Prepare the crust: Mix graham cracker crumbs, sugar, and melted butter. Press into a pie pan and bake for 8 minutes.
- Make the filling: Whisk egg yolks and lime zest. Add condensed milk, lime juice, mix, and pour into crust. Bake for 15 minutes.
- Cool and chill: Cool at room temperature, then refrigerate for at least 3 hours.
- Whip the cream: Beat cream, powdered sugar, and vanilla until soft peaks form.
- Serve: Top chilled pie with whipped cream.
Notes
- Regular lime juice can be used if key lime juice is unavailable.
- For a firmer filling, refrigerate overnight before slicing.
Nutrition
- Serving Size: 1 slice
- Calories: 410
- Sugar: 32g
- Sodium: 190mg
- Fat: 23g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 145mg
