Key Lime Pie Whipped Cream (Printable)

Tangy lime filling in a buttery crust topped with delicate whipped cream and zest.

# What You'll Need:

→ Crust

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

→ Filling

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

→ Whipped Cream Topping

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

# How To Make It:

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 the crust for 8 minutes until lightly golden. Allow to cool slightly.
04 - Whisk together egg yolks and lime zest 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 the center is set but still slightly wobbly.
06 - Remove from oven and cool to room temperature. Refrigerate for at least 3 hours until completely set.
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 before serving. Garnish with additional lime zest if desired.

# Expert Suggestions:

01 -
  • The filling sets into the most velvety, custard like texture without any complicated tempering or water baths
  • That whipped cream topping transforms a simple pie into something that looks like it came from a bakery case
02 -
  • The center will still jiggle when it comes out of the oven but it firms up beautifully during chilling
  • Room temperature egg yolks blend so much more smoothly into the condensed milk than cold ones
03 -
  • Zest your limes before juicing them, it is so much easier to maneuver when they are still whole
  • A glass pie dish lets you check if the bottom crust is golden without moving the pie

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