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Key Lime Pie

A homemade graham cracker crust filled with a creamy, tart and sweet key lime filling topped with vanilla bean whipped cream.
5 from 10 votes
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Prep Time 15 minutes
Cook Time 22 minutes
Course Dessert
Servings 8 slices

Ingredients
 

For the Graham Cracker Crust

  • 12 graham crackers
  • 7 tablespoon melted butter
  • ¼ cup granulated sugar

For the Key Lime Filling

  • 4 oz softened cream cheese
  • 3 egg yolks
  • 14 oz sweetened condensed milk
  • ½ cup heavy whipping cream
  • ½ cup key lime juice

For the Vanilla Bean Whipped Cream

  • ¾ cup heavy whipping cream
  • ½ cup powdered sugar
  • ½ teaspoon vanilla bean paste

Instructions
 

For the Graham Cracker Crust

  • Preheat the oven to 350 degrees.
  • Pulse 12 graham crackers in a food processor until finely ground.
  • Next melt 7 tablespoon of butter and add it to the graham cracker crumbs along with ¼ cup of granulated white sugar. Pulse until combined.
  • Press the crumbs evenly on the bottom and up the sides of a pie pan. It helps to use a ¼ cup measuring cup or a spoon to do this.
  • Bake the crust at 350 degrees for 8 minutes and then let cool completely while making the filling.

For the Key Lime Filling

  • Keep oven preheated to 350 degrees.
  • In a medium sized bowl mix 4 oz. of softened cream cheese with an electric mixer until it is completely smooth.
  • Then mix in 3 egg yolks.
  • Next add in 14 oz. of sweetened condensed milk and combine.
  • Then add in ½ cup of heavy cream and ½ cup of key lime juice and mix until completely combined.
  • Pour the filling into the prepared pie crust.
  • Bake the pie for 22-24 minutes at 350 degrees. The center will be slightly jiggly still.
  • Let the pie chill on the counter for 15 minutes and then in the fridge uncovered for at least 6 hours or overnight before serving.

For the Vanilla Bean Whipped Cream

  • When ready to serve the pie, make the whipped cream.
  • Add ¾ cup of cold heavy whipping cream to a large bowl. Whip the cream with an electric mixer on high until stiff peaks form.
  • Sift in ½ cup of powdered sugar and mix just until combined.
  • Lastly add in ½ teaspoon of vanilla bean paste and combine. 
  • Top the pie with the whipped cream and enjoy!

Notes

Store left overs in the fridge for up to 4 days.
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