Key Lime Pie Whipped Cream (Printable)

A tangy lime dessert with a buttery crust and soft whipped cream topping, perfect for a refreshing treat.

# What You'll Need:

→ Crust

01 - 1 1/2 cups graham cracker crumbs
02 - 1/3 cup granulated sugar
03 - 6 tablespoons unsalted butter, melted

→ Filling

04 - 4 large egg yolks
05 - 1 can (14 ounces) sweetened condensed milk
06 - 1/2 cup key lime juice
07 - 1 tablespoon key lime zest
08 - 1/8 teaspoon salt

→ Whipped Cream Topping

09 - 1 cup heavy whipping cream, cold
10 - 2 tablespoons powdered sugar
11 - 1/2 teaspoon vanilla extract

# Steps:

01 - Preheat oven to 350°F.
02 - Combine graham cracker crumbs, sugar, and melted butter in a bowl. Press mixture firmly into a 9-inch pie dish, covering the bottom and sides evenly.
03 - Bake crust for 8 minutes until lightly golden. Allow to cool slightly.
04 - Whisk egg yolks and lime zest together for 2 minutes until pale. Gradually whisk in sweetened condensed milk, then add lime juice and salt. Mix until smooth and slightly thickened.
05 - Pour filling into the cooled crust. Bake for 12 minutes until center is set but still slightly wobbly.
06 - Remove from oven and cool to room temperature. Refrigerate for at least 3 hours until completely chilled.
07 - Beat heavy cream, powdered sugar, and vanilla extract on medium-high speed until soft peaks form.
08 - Spread or pipe whipped cream over chilled pie. Garnish with additional lime zest if desired.

# Expert Tips:

01 -
  • The balance between tart and sweet is absolutely perfect, no puckering required
  • That whipped cream topping makes it feel fancy without any actual fuss
  • It gets better after a night in the fridge, making it the ultimate make-ahead dessert
02 -
  • The center should still have a slight jiggle when you take it out, residual heat finishes the job
  • Room temperature ingredients prevent the filling from seizing up when you mix them
  • A knife dipped in hot water makes the cleanest slices, wipe it between cuts
03 -
  • Use the side of a measuring cup to press the crust into the pan, it gives you even pressure every time
  • If your crust edges start browning too fast, tent them with foil halfway through baking

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