Key Lime Pie Whipped Cream

My grandmother swore the secret to perfect key lime pie was patience and she made me watch the oven for those twelve minutes every single time. That barely set center wobble taught me more about timing than any cookbook ever could.

I once served this at a summer dinner party and watched three normally reserved adults fight over the last slice. There is something about that bright green filling that makes people unreasonably happy.

Ingredients

• 1 1/2 cups (150 g) graham cracker crumbs: I crush mine in a food processor but a rolling pin and ziplock bag work just as well.
• 1/3 cup (70 g) granulated sugar: This sweetness in the crust balances the tart filling beautifully.
• 1/2 cup (115 g) unsalted butter, melted: Pour it slowly so you can adjust if the crumbs seem too dry or wet.
• 4 large egg yolks: Save the whites for an omelette or meringue another day.
• 1 can (14 oz / 400 g) sweetened condensed milk: Do not use evaporated milk by mistake.
• 2 teaspoons lime zest: Microplane zesters get every bit of fragrant oil out of the skin.
• 1/2 cup (120 ml) Key lime juice: Fresh squeezed makes a difference but bottled works in a pinch.
• 1 cup (240 ml) heavy whipping cream: Stick your mixing bowl in the freezer for ten minutes before whipping.
• 2 tablespoons powdered sugar: This dissolves faster than granulated sugar in whipped cream.
• 1/2 teaspoon pure vanilla extract: Always use pure vanilla never imitation.

Instructions

Prepare your crust base:

Mix the graham cracker crumbs and sugar in a medium bowl then pour in the melted butter. You want the texture of wet sand that holds together when squeezed.

Press and bake the crust:

Press the mixture firmly into the bottom and up the sides of a 9 inch pie dish using the bottom of a measuring cup. Bake at 350°F for 8 minutes then let cool slightly.

Whisk the yolks:

Whisk those egg yolks until they look slightly thicker and pale yellow. This step takes about one minute but matters for texture.

Make the filling:

Stir in the sweetened condensed milk lime zest and lime juice until smooth. The mixture will thicken as soon as the acid hits the condensed milk.

Fill and bake again:

Pour the filling into your cooled crust and bake for 12 minutes. The center should still wobble slightly when you gently shake the pan.

The hardest part waiting:

Cool to room temperature then refrigerate for at least 2 hours. This pie needs that chill time to set properly.

Make the whipped cream:

Beat the cold heavy cream powdered sugar and vanilla with a hand mixer until soft peaks form. Do not overbeat or you will end up with butter.

Finish and serve:

Spread or pipe the whipped cream over the chilled pie right before serving. Add extra lime zest on top if you want it to look extra pretty.

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This pie became my go to bring along dish after my neighbor asked for the recipe at a potluck. Something about that bright citrus flavor makes people remember it long after the plates are cleared.

Making It Ahead

The pie base can be made a full day ahead and kept in the fridge uncovered. Wait to add whipped cream until you are ready to serve or it will weep and get watery.

Getting The Right Texture

Underbaking slightly is better than overbaking this pie. The residual heat continues cooking it as it cools and you want that silky custard texture not a rubbery one.

Serving Ideas

I have found this pie pairs beautifully with fresh berries or a cup of black coffee. The tartness cuts through rich main courses and feels light after a heavy meal.

• Slice it with a wet knife for clean edges.
• Let chilled pie sit out ten minutes before serving.
• Store any leftovers covered in the fridge for up to three days.

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There is nothing quite like that first cool creamy tart bite on a hot afternoon. This pie has become my signature dessert and I hope it becomes yours too.