A classic, built from our recipes

Key Lime Cream Pie

A graham cracker crust with a tart, creamy key lime filling and vanilla whipped cream. Chill it until cold through, then serve with a little lime zest.

Make it your own in the Dessert Builder
Key Lime Cream Pie

What it's made of

CrustGraham Cracker Crust FillingKey Lime Cream Pie Filling TopVanilla Whipped Cream for Pie
Makes 8 servings Active 1 hr 2 minChill or rest 4 hr 0 minParts 3
Contains milk, wheat, soy, egg (check labels)

Each part is a full recipe as written; the Dessert Builder scales them to fit this pie and merges the shopping list. Open it with the button above to adjust servings or swap any part.

Ingredients

Graham Cracker CrustCrust · makes 8 slices

  • 1.5 cupsgraham cracker crumbs (about 11 full sheets) (180.0 g)
  • 0.25 cupgranulated sugar (50.0 g)
  • 0.25 tspfine sea salt (1.5 g)
  • 6.0 tbspunsalted butter, melted (85.0 g)
  • 1.0 tsppure vanilla extract (5.0 ml)

Key Lime Cream Pie FillingFilling · makes 8 servings

  • 1.0 9-inch graham cracker crust, homemade or store-bought
  • 14.0 ozsweetened condensed milk, 1 can (397.0 g)
  • 4.0 large egg yolks (72.0 g)
  • 0.5 cupKey lime juice, fresh or bottled (120.0 ml)
  • 1.0 tbspKey lime zest, finely grated
  • 0.125 tspfine sea salt

Vanilla Whipped Cream for PieTop · makes 8 servings

  • 1.5 cupsheavy cream, cold (360.0 ml)
  • 3.0 tbspconfectioners' sugar (22.0 g)
  • 1.0 tspVanillaGoods pure vanilla extract (5.0 ml)

Method

1. Graham Cracker Crustfull recipe

  1. Heat the oven to 350°F (175°C).
  2. Stir the crumbs, sugar and salt together, then stir in the melted butter and vanilla until the crumbs look like wet sand.
  3. Tip into a 9-inch pie plate and press firmly over the bottom and up the sides with the bottom of a measuring cup, packing the corner where the bottom meets the side.
  4. Bake 10 minutes until fragrant and a shade darker. Cool completely, then chill 30 minutes before adding a cold filling.

2. Key Lime Cream Pie Fillingfull recipe

  1. Heat the oven to 350°F.
  2. Whisk the egg yolks and zest for 1 minute, then whisk in the condensed milk, lime juice, and salt until smooth.
  3. Pour into the crust and bake until the edge is set but the center still jiggles slightly, 15 to 17 minutes.
  4. Cool on a rack for 1 hour, then refrigerate until cold and firm, at least 3 hours.

3. Vanilla Whipped Cream for Piefull recipe

  1. In a chilled bowl, whip the cold cream, confectioners' sugar, and vanilla on medium-high speed to medium peaks, 2 to 3 minutes. Don't overwhip or it turns grainy.
  2. Spread or pipe over a completely chilled pie just before serving.

4. Put it together

  1. Make the Graham Cracker Crust and chill it in the pie plate while you make the filling.
  2. Make the Key Lime Cream Pie Filling.
  3. Fill the crust, add the Vanilla Whipped Cream for Pie, and bake as the filling directs; cover the crust edge with foil if it browns too fast.
  4. Cool on a rack until set, at least 3 hours for fruit pies and overnight in the fridge for cream pies.