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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.
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from
10
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Prep Time
15
minutes
mins
Cook Time
22
minutes
mins
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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