Key Lime Pie Whipped Cream (Printable)
Tangy lime filling in a buttery crust topped with billowy whipped cream for a refreshing dessert.
# What You Need:
→ Crust
01 - 1 1/2 cups graham cracker crumbs
02 - 1/3 cup granulated sugar
03 - 6 tablespoons 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 tablespoon key lime zest
08 - 1/8 teaspoon salt
→ Whipped Cream Topping
09 - 1 cup heavy whipping cream, cold
10 - 2 tablespoons powdered sugar
11 - 1/2 teaspoon vanilla extract
# Steps:
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 in the center.
06 - Remove from oven and cool to room temperature. Refrigerate for at least 3 hours until completely chilled and 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 Advice:
01 -
- The perfect balance of tart and sweet that wakes up your whole palate
- Minimal hands on time for maximum impress your guests impact
02 -
- The pie continues cooking as it cools so trust that slight wobble in the center
- Room temperature limes yield more juice than cold ones straight from the fridge
03 -
- Use the zest before juicing your limes. It is much harder to zest a squeezed lime half
- If your crust edges get too dark cover them with foil halfway through baking