Imagine a dessert so tantalizing, it transports you to a tropical paradise with every single bite. This Key Lime Cream Pie isn't just a dessert—it's a creamy, zesty experience that promises to revolutionize your dessert game. With its perfect balance of tart key lime filling, buttery graham cracker crust, and cloud-like whipped cream topping, this pie is about to become your new obsession. Whether you're hosting a summer party or craving a decadent treat, this recipe will make you the ultimate dessert hero!
Prep Time: 20 mins
Cook Time: 10 mins
Total Time: 30 mins
Cuisine: American
Serves: 8 servings
Ingredients
- 1 ½ cups graham cracker crumbs
- ½ cup unsalted butter, melted
- 1 cup sweetened condensed milk
- ½ cup key lime juice
- 3 large egg yolks
- 1 cup heavy whipping cream
- ¼ cup powdered sugar
- Key lime slices for garnish
Instructions
- Preheat the oven to 350°F (175°C). In a medium mixing bowl, combine graham cracker crumbs with melted butter, mixing until the crumbs are completely moistened and can hold their shape when pressed.
- Transfer the graham cracker mixture into a 9-inch pie dish. Use the back of a spoon or your fingers to press the crumbs firmly and evenly across the bottom and up the sides of the dish, creating a uniform crust.
- Bake the graham cracker crust in the preheated oven for 8-10 minutes until lightly golden. Remove and allow to cool completely at room temperature.
- In a separate large mixing bowl, whisk together sweetened condensed milk, key lime juice, and egg yolks until smooth and well combined. The mixture should be creamy and have a consistent pale green color.
- Pour the key lime filling into the cooled graham cracker crust, spreading it evenly with a spatula. Ensure the filling reaches all edges of the crust.
- Refrigerate the pie for at least 3 hours or until the filling is completely set and firm.
- Just before serving, whip the heavy cream with powdered sugar using an electric mixer until stiff peaks form, creating a light and fluffy whipped cream topping.
- Spread the whipped cream over the chilled pie, creating decorative swirls or peaks with the back of a spoon.
- Garnish the top of the pie with thin key lime slices for an elegant presentation and additional citrus aroma.
- Serve chilled and enjoy the creamy, tangy Key Lime Cream Pie within 2-3 days when stored in the refrigerator.
Tips
- Use fresh key lime juice for the most authentic and vibrant flavor—bottled juice works, but fresh is always best.
- Ensure your graham cracker crust is firmly and evenly pressed to prevent crumbling.
- Chill the pie for at least 3 hours to allow the filling to set completely, which helps achieve the perfect creamy texture.
- When whipping cream, start with cold cream and a chilled mixing bowl for the fluffiest result.
- For a professional presentation, use a piping bag to create beautiful whipped cream designs.
- Zest a key lime over the top for an extra burst of citrus aroma and visual appeal.
- Store the pie in the refrigerator and consume within 2-3 days for optimal freshness and taste.
Nutrition Facts
Calories: 450kcal
Carbohydrates: 35g
Protein: 6g
Fat: 32g
Saturated Fat: 19g
Cholesterol: 135mg
