Key Lime Pie Whipped Cream (Printable)

Tangy lime filling in a crisp graham crust topped with fresh whipped cream for a creamy finish.

# What you'll need:

01 - 1 1/2 cups graham cracker crumbs

02 - 1/3 cup granulated sugar

03 - 1/2 cup unsalted butter, melted

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

08 - 1 cup heavy whipping cream, cold

09 - 2 tablespoons powdered sugar

10 - 1/2 teaspoon pure vanilla extract

01 - Preheat the oven to 350°F.

02 - Mix graham cracker crumbs, sugar, and melted butter in a medium bowl 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 - 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.

01 -

The filling strikes that perfect sweet-tart balance that makes your eyes light up with every bite
Most of the work happens in the oven, leaving you looking like a dessert genius with minimal effort

02 -

Overbaking the filling makes it grainy instead of silky, so pull it out when it still has a gentle wobble in the center
The pie needs those full 2 hours in the fridge to set properly, or you will end up with a beautiful mess instead of clean slices

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