Key Lime Pie Whipped Cream (Printable)
Tangy lime filling in crisp graham crust topped with billowy whipped cream for a refreshing finish.
# What You'll Need:
→ For the Crust
01 - 1 1/2 cups graham cracker crumbs
02 - 1/3 cup granulated sugar
03 - 1/2 cup unsalted butter, melted
→ For the Key Lime Filling
04 - 4 large egg yolks
05 - 1 can (14 oz) sweetened condensed milk
06 - 2 teaspoons lime zest, preferably from Key limes
07 - 1/2 cup Key lime juice, freshly squeezed or bottled
→ For the Whipped Cream Topping
08 - 1 cup heavy whipping cream, cold
09 - 2 tablespoons powdered sugar
10 - 1/2 teaspoon pure vanilla extract
# Steps:
01 - Preheat the oven to 350°F.
02 - In a medium bowl, combine graham cracker crumbs, sugar, and melted butter. Mix until evenly moistened.
03 - Press the crumb mixture firmly into the bottom and up the sides of a 9-inch pie dish, creating an even layer.
04 - Bake the crust for 8 minutes. Remove from oven and let cool slightly while preparing filling.
05 - Whisk egg yolks in a separate bowl until slightly thickened. Add sweetened condensed milk, lime zest, and lime juice. Stir until smooth and creamy.
06 - Pour the lime filling into the cooled crust and spread evenly.
07 - Bake for 12 minutes until just set but still slightly wobbly in the center.
08 - Remove from oven and cool to room temperature. Refrigerate for at least 2 hours until fully chilled.
09 - Beat heavy whipping cream, powdered sugar, and vanilla extract with a hand mixer until soft peaks form.
10 - Spread or pipe whipped cream over chilled pie just before serving.
# Expert Tips:
01 -
- The sweet condensed milk mellows the limes aggressive acidity into something impossibly smooth and creamy
- This pie comes together faster than most cakes but looks like you spent all day perfecting it
02 -
- Overbaking the filling makes it grainy and tough, so pull it from the oven when that center still has a gentle wobble
- Room temperature limes yield significantly more juice than cold ones straight from the fridge
03 -
- Zest your limes before juicing them or you will find it nearly impossible to grate those slippery fruits
- Place your mixing bowl and beaters in the freezer for 10 minutes before whipping the cream for faster results