If you have a soft spot for tangy, creamy desserts that perfectly balance sweet and tart flavors, you are going to adore this Key Lime Pie with Whipped Cream Recipe. This classic pie brings together a buttery graham cracker crust, a luscious, zesty key lime filling, and the lightest, fluffiest whipped cream topping that feels like a dream with every bite. It’s the kind of dessert that transports you straight to sunny afternoons and warm smiles, and I’m excited to walk you through every step to make it your new favorite.
Ingredients You’ll Need
Each ingredient in this Key Lime Pie with Whipped Cream Recipe plays a crucial role, keeping the dessert simple yet bursting with flavor. From the crumbly crust to the creamy filling and the airy whipped cream, every component creates the perfect harmony of texture, color, and taste.
- Graham cracker crumbs: The foundation of the crust, lending a sweet, crunchy texture.
- Granulated sugar: Adds just enough sweetness to balance the tangy lime juice in the crust and filling.
- Unsalted butter (melted): Binds the crust together and adds richness.
- Sweetened condensed milk: Gives the filling its velvety creaminess and natural sweetness.
- Large egg yolks: Help set the filling while enriching its texture.
- Key lime juice: The star of the show, delivering that unforgettable tart citrus zing.
- Key lime zest: Brightens the filling with aromatic citrus oils.
- Heavy whipping cream: Whipped into fluffy cream to top the pie with softness.
- Powdered sugar: Sweetens the whipped cream gently without graininess.
- Vanilla extract: Adds a warm, mellow depth to the whipped cream topping.
How to Make Key Lime Pie with Whipped Cream Recipe
Step 1: Prepare and Bake the Crust
Start by preheating your oven to 350°F (175°C). In a medium bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Mix until everything is moist and evenly combined. Press this mixture firmly into the bottom and sides of a 9-inch pie dish, forming a sturdy base that will hold all that luscious filling. Bake the crust for 8 to 10 minutes until it’s golden and fragrant, then set it aside to cool slightly.
Step 2: Make the Filling
While the crust is cooling, whip up that signature filling. In a large bowl, whisk together the sweetened condensed milk, egg yolks, fresh or bottled key lime juice, and key lime zest until you achieve a smooth, creamy consistency. This blend is the heart of the Key Lime Pie with Whipped Cream Recipe, striking the perfect balance between tartness and sweetness.
Step 3: Bake the Pie
Pour the filling evenly into the warm crust, smoothing the top with a spatula. Transfer the entire pie to the oven and bake for 15 to 17 minutes. The filling will be set around the edges but should still jiggle slightly in the middle — that’s how you know it will be perfectly creamy once cooled. After baking, let the pie cool at room temperature for about 30 minutes before refrigerating it for at least 3 hours so it firms up beautifully.
Step 4: Prepare the Whipped Cream Topping
When you’re ready to serve, it’s time to whip up the topping. Beat together the heavy whipping cream, powdered sugar, and vanilla extract in a chilled bowl until soft peaks form. The whipped cream should be light and airy, ready to crown your pie with a cloud of creaminess that complements the tangy filling wonderfully.
Step 5: Assemble and Garnish
Spread or pipe the whipped cream generously over the chilled pie. For an extra touch of elegance and a burst of fresh aroma, sprinkle a little extra key lime zest or arrange thin slices of key lime on top. Now your Key Lime Pie with Whipped Cream Recipe is complete and ready to wow!
How to Serve Key Lime Pie with Whipped Cream Recipe
Garnishes
Simple garnishes like a sprinkle of extra lime zest or a few thin slices of key lime make the pie look stunning and give a fresh citrus pop with each bite. A light dusting of finely crushed graham crackers or a couple of mint leaves also adds visual appeal and subtle flavor contrasts.
Side Dishes
Enjoy your pie as a refreshing finale to a summer meal alongside fresh berries or a scoop of vanilla ice cream. A chilled glass of sparkling water with a lime wedge or a light fruity cocktail complements the bright flavors perfectly without overpowering the dessert.
Creative Ways to Present
For a fun and festive presentation, serve individual portions in clear glasses or mini mason jars layered with graham cracker crumbs, filling, and whipped cream. You could also pipe the whipped cream decoratively using a star tip for a beautiful, professional-looking finish.
Make Ahead and Storage
Storing Leftovers
Keep any leftover Key Lime Pie with Whipped Cream Recipe covered tightly in the refrigerator. It will stay fresh and delicious for up to 3 days, and the flavors even deepen as it rests.
Freezing
While freezing is possible, it’s best to freeze the pie before adding the whipped cream topping. Wrap the pie tightly in plastic wrap and then aluminum foil. Thaw overnight in the refrigerator before adding fresh whipped cream to serve.
Reheating
This pie is meant to be enjoyed chilled and should not be reheated, as warming would compromise the texture and the delicate balance of flavors in the filling and whipped cream.
FAQs
Can I use regular limes instead of key limes?
Absolutely! While key limes give that distinctive tangy flavor, regular limes can be a fine substitute. Just keep the same quantity of juice and zest and enjoy a slightly different but still delicious pie.
Is it necessary to bake the pie?
Baking helps the filling set properly without turning rubbery and enhances its creaminess. So, yes, baking is recommended to achieve that ideal texture.
Can I make the pie ahead of time?
Yes! This Key Lime Pie with Whipped Cream Recipe actually tastes better after chilling for several hours or even overnight, allowing the flavors to meld together beautifully.
How do I get the whipped cream to hold stiff peaks?
Make sure your heavy whipping cream is cold, and beat it on medium-high speed. Adding powdered sugar and vanilla not only sweetens but helps stabilize the cream. Don’t overbeat or it could turn into butter!
Can I substitute the crust with something else?
Definitely! Crushed gingersnap cookies or digestive biscuits are wonderful alternatives, adding a spicy or nutty twist that complements the lime filling wonderfully.
Final Thoughts
This Key Lime Pie with Whipped Cream Recipe is one of those timeless desserts that never fails to bring smiles and happy sighs around the table. It’s easy to prepare, uses straightforward ingredients, and delivers bright, vibrant flavors wrapped in creamy richness. I hope you give this recipe a try soon — you deserve a slice of sunshine in pie form.
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Key Lime Pie with Whipped Cream Recipe
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes plus 3 hours chilling
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This classic Key Lime Pie with Whipped Cream is a refreshing and tangy dessert perfect for summer. Featuring a buttery graham cracker crust, creamy tangy key lime filling, and a fluffy whipped cream topping, this pie brings a perfect balance of sweet and tart flavors to delight your taste buds.
Ingredients
For the crust:
- 1 1/2 cups graham cracker crumbs
- 1/3 cup granulated sugar
- 6 tablespoons unsalted butter, melted
For the filling:
- 1 can (14 ounces) sweetened condensed milk
- 4 large egg yolks
- 1/2 cup key lime juice (fresh or bottled)
- 1 tablespoon key lime zest
For the whipped cream:
- 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 medium-sized bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Mix thoroughly until the crumbs are evenly coated with butter. Press the mixture firmly into the bottom and up the sides of a 9-inch pie dish to form an even crust layer. Bake the crust for 8 to 10 minutes, then remove it from the oven and allow it to cool slightly.
- Make the filling: In a large mixing bowl, whisk together the sweetened condensed milk, egg yolks, key lime juice, and key lime zest until the mixture is smooth and creamy. Pour this filling evenly into the pre-baked crust, spreading gently to cover.
- Bake the pie: Place the pie in the preheated oven and bake for 15 to 17 minutes. The center should be set but still slightly jiggly to retain its creamy texture. Once done, remove the pie and let it cool at room temperature for about 30 minutes.
- Chill the pie: After cooling, refrigerate the pie for at least 3 hours or until it is thoroughly chilled and set for the best texture and flavor.
- Prepare the whipped cream topping: While the pie chills, beat the heavy whipping cream, powdered sugar, and vanilla extract in a large bowl using an electric mixer or whisk. Continue beating until soft peaks form, which means the cream will hold gentle peaks that slightly bend over.
- Serve: Just before serving, spread or pipe the freshly whipped cream evenly over the chilled pie. Optionally, garnish with additional key lime zest or lime slices for an attractive presentation.
Notes
- If you can’t find key limes, regular limes or bottled key lime juice can be used instead without compromising much on flavor.
- For a delicious twist, substitute the graham cracker crumbs with crushed gingersnap cookies to bring a spicy note to the crust.
