If you’re craving a slice of pure citrus sunshine, this Key Lime Pie with Whipped Cream is your answer. Every bite is a dreamy balance of creamy, tangy filling and buttery graham cracker crust, crowned with a cloud of homemade whipped cream. With a combination of simple ingredients and vibrant flavors, this pie is a showstopper at picnics, parties, or even a quiet night in. Whether you’re a longtime Key lime pie lover or trying it for the first time, this recipe brings a tropical twist to your table that’s impossible to resist.

Key Lime Pie with Whipped Cream Recipe - Recipe Image

Ingredients You’ll Need

This Key Lime Pie with Whipped Cream keeps things refreshingly simple, letting each ingredient shine. From the sweet-tart filling to the crisp crust and fluffy topping, every component brings its own magic to the pie.

Graham cracker crumbs: These form the classic, crunchy base and soak up every bit of luscious filling.
Granulated sugar: Adds gentle sweetness and helps bind the crust together.
Unsalted butter: Melted butter keeps the crust tender yet sturdy, giving each bite the perfect snap.
Egg yolks: Provide rich texture and help set the creamy filling.
Sweetened condensed milk: The secret to the silky, decadent texture and signature sweetness.
Key lime juice: Bursts of tangy citrus bring unmistakable tartness; fresh or bottled both work well.
Key lime zest: Adds fragrant oils and color that really amp up the citrusy punch.
Heavy whipping cream: Whips up light as air for the perfect pie topping.
Powdered sugar: Sweetens and stabilizes the whipped cream for luscious peaks.
Vanilla extract: A subtle but lovely background note in the whipped cream topping.

How to Make Key Lime Pie with Whipped Cream

Step 1: Prepare the Graham Cracker Crust

Begin with the foundation: in a medium mixing bowl, combine your graham cracker crumbs, granulated sugar, and melted butter. Stir until everything looks like damp sand and holds together when squeezed. Press this mixture evenly into the bottom and sides of a 9-inch pie dish—firm pressure ensures your crust will stay crisp and never soggy. Pop it into a 350°F oven for 8 to 10 minutes, until it’s lightly golden and smells like heaven. Let it cool slightly while you move on to the filling.

Step 2: Whisk Up the Key Lime Filling

In another bowl, whisk together the egg yolks, sweetened condensed milk, key lime juice, and a tablespoon of key lime zest. This is the heart and soul of Key Lime Pie with Whipped Cream: smooth, rich, tart, and creamy. Whisk until everything is blended into a silky, pale chartreuse mixture, with flecks of zest promising zippy flavor in every bite.

Step 3: Fill and Bake the Pie

Pour the filling into your cooled crust, smoothing the top with a spatula. Bake for 15 to 17 minutes, just until the center is set but still has a bit of jiggle in the middle when you gently shake the dish. This gentle bake ensures a creamy, custard-like texture that defines a classic Key Lime Pie with Whipped Cream. Remove it from the oven and cool to room temperature before popping it in the fridge to chill for at least 3 hours, or overnight if you can wait that long. This rest is key to achieving those clean, gorgeous slices.

Step 4: Whip Up the Topping

While the pie cools, get ready for the final flourish. In a chilled bowl, beat heavy whipping cream, powdered sugar, and vanilla extract together until soft peaks form. The texture should be pillowy, not stiff—you want clouds, not butter! Wait until just before serving to add the whipped cream so it stays as airy and fresh as possible.

Step 5: Assemble and Serve

Once your pie is thoroughly chilled, spoon or pipe the luscious whipped cream artfully over the top. Finish with an extra sprinkle of key lime zest or a few slices of lime, and get ready for compliments to pour in every time you serve your Key Lime Pie with Whipped Cream.

How to Serve Key Lime Pie with Whipped Cream

Garnishes

The magic is in the details: a swirl of whipped cream, a dusting of bright green lime zest, or a few thinly sliced lime wheels take your Key Lime Pie with Whipped Cream from simple to stunning. If you’re feeling creative, edible flowers or a sprinkle of crushed graham crackers add even more visual flair.

Side Dishes

This pie plays beautifully alongside fresh summer berries, a small cup of espresso, or a scoop of coconut sorbet. The tart-sweet flavors help cut through rich meals and are right at home on any fruity, sunshine-filled dessert platter.

Creative Ways to Present

Your Key Lime Pie with Whipped Cream can become the star at any party. Try serving it in individual mason jars for picnics or layering tiny squares in shot glasses for a casual dessert bar. Garnish with candied lime peel or torch the whipped cream for an eye-catching caramelized finish.

Make Ahead and Storage

Storing Leftovers

If you somehow have slices left, wrap the pie tightly with plastic wrap (or cover with a pie lid) and store in the refrigerator for up to 3 days. The crust stays crisp, the filling remains luscious, and the whipped cream topping holds up nicely without weeping if you made it stable with cold utensils.

Freezing

Key Lime Pie with Whipped Cream freezes beautifully—just leave the whipped cream off until serving. Wrap the pie well in both plastic wrap and aluminum foil, then freeze for up to 2 months. Thaw overnight in the refrigerator, then top with freshly whipped cream before slicing and enjoying.

Reheating

While this pie is best served chilled, if you enjoy a slightly warmer slice, let it sit at room temperature for 20 to 30 minutes before serving. Avoid reheating in the oven or microwave, as this can affect the texture of both the filling and whipped cream.

FAQs

Can I use regular limes if I can’t find key limes?

Yes, you absolutely can! While key limes offer a unique tartness and fragrance, regular limes make a delicious substitute and still produce a wonderful Key Lime Pie with Whipped Cream. Try to use fresh juice for the best flavor.

Is it okay to make this pie a day in advance?

Definitely! This pie actually gets better as it sits—the flavors meld and the filling firms up, making for effortless clean slices. Wait to whip and add the whipped cream until just before serving for ultimate freshness.

What if I don’t have a pie dish?

You can use a tart pan or even an 8-inch square baking dish in a pinch. The crust can be adapted to fit, and the filling will bake up beautifully, just adjust the bake time slightly and keep an eye on the doneness.

Can I use store-bought whipped cream instead of homemade?

While homemade whipped cream brings unbeatable texture and flavor to your Key Lime Pie with Whipped Cream, you can absolutely use store-bought in a pinch. Just dollop generously and add a little fresh zest on top for an extra pop!

How do I keep my whipped cream from deflating?

For sturdy whipped cream, start with a chilled bowl and beaters, and don’t overmix. Adding powdered sugar helps stabilize it, so your topping stays glorious even after a few hours in the fridge.

Final Thoughts

This Key Lime Pie with Whipped Cream is sunshine on a plate—easy enough for beginners, but impressive and irresistible enough to wow any guest. Give it a try, and treat yourself and your loved ones to a tart, creamy slice of happiness. Don’t be surprised if it becomes your new favorite dessert, bite after bite!

Key Lime Pie with Whipped Cream Recipe

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4.6 from 5 reviews

Author: admin
Total Time: 45 minutes (plus chilling)
Yield: 8 servings 1x
Diet: Non-Vegetarian

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Description

Indulge in the tangy-sweet goodness of this Key Lime Pie topped with a dollop of airy whipped cream. A perfect dessert for any occasion, this pie is a refreshing treat that will have your taste buds singing.

Ingredients

Scale

For the crust:

1 and 1/2 cups graham cracker crumbs
1/3 cup granulated sugar
6 tablespoons unsalted butter, melted

For the filling:

4 large egg yolks
1 can (14 oz) sweetened condensed milk
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

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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 dish and bake.
Make the filling: Whisk together egg yolks, sweetened condensed milk, lime juice, and zest. Pour into the crust and bake.
Chill: Cool the pie, then refrigerate for at least 3 hours.
Whip the cream: Beat cream, sugar, and vanilla until soft peaks form.
Assemble: Top the pie with whipped cream before serving.