Key Lime Pie Whipped Cream (Printable)
Tangy lime filling in a crisp crust topped with fluffy whipped cream offers a refreshing dessert.
# 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
07 - 1/2 cup Key lime juice
→ For the Whipped Cream Topping
08 - 1 cup heavy whipping cream, cold
09 - 2 tablespoons powdered sugar
10 - 1/2 teaspoon pure vanilla extract
# How to Make It:
01 - Preheat the oven to 350°F.
02 - In a medium bowl, mix graham cracker crumbs, sugar, and melted butter until evenly combined.
03 - Press the mixture firmly into the bottom and up the sides of a 9-inch pie dish.
04 - Bake the crust for 8 minutes. Remove and let cool slightly.
05 - In a separate bowl, whisk egg yolks until slightly thickened, then stir in sweetened condensed milk, lime zest, and lime juice until smooth and creamy.
06 - Pour the filling into the cooled crust and spread evenly.
07 - Bake the pie for 12 minutes, until just set but still slightly wobbly in the center.
08 - Remove from the oven and cool to room temperature. Refrigerate for at least 2 hours, or until fully chilled.
09 - Beat heavy cream, powdered sugar, and vanilla extract with a hand mixer until soft peaks form.
10 - Spread or pipe the whipped cream over the chilled pie just before serving.
# Expert Hacks:
01 -
- The filling strikes that elusive balance between sweet and tangy that keeps you coming back for just one more sliver
- Whipped cream on top transforms this from a diner classic into something that feels like it came from a fancy bakery
02 -
- Overbaking causes the filling to crack and lose its custard like texture
- The pie continues cooking as it cools so that slight wobble in the center is exactly what you want
03 -
- Room temperature eggs incorporate more easily into the condensed milk mixture
- A water bath in the oven helps prevent cracks though the pie will still taste delicious without it