Key West Cream Pie
Indulge in the tropical flavors of Key West with this luscious Key West Cream Pie—a perfect fusion of creamy, tangy, and refreshing in every bite. This recipe begins with a buttery graham cracker crust baked to golden perfection, providing the ideal base for the bright, velvety filling made with sweetened condensed milk, egg yolks, and freshly squeezed key lime juice. Topped with a cloud of homemade whipped cream and a sprinkle of lime zest, this no-fuss dessert strikes the perfect balance between sweet and tart. Ready in just 35 minutes of active prep and cooking, plus some chilling time, this pie will become your go-to treat for summer barbecues, special occasions, or anytime you crave island-inspired decadence. Whether you call it a twist on classic Key lime pie or a dreamy cream pie, this crowd-pleaser is a must-try for lime lovers!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 12 sheets graham crackers
- 3 tablespoons granulated sugar
- 6 tablespoons unsalted butter
- 14 ounces sweetened condensed milk
- 4 large egg yolks
- 0.5 cups fresh key lime juice
- 1 teaspoon lime zest
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- 0.5 teaspoons vanilla extract
Instructions
Preheat your oven to 350°F (175°C).
In a food processor, finely crush the graham crackers into crumbs. Alternatively, place them in a resealable bag and crush them with a rolling pin.
In a medium bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Mix until well combined.
Press the mixture evenly into a 9-inch pie dish, ensuring it covers the bottom and sides firmly.
Bake the crust in the preheated oven for 8-10 minutes or until lightly golden. Remove and let it cool completely.
In a large mixing bowl, whisk together the sweetened condensed milk, egg yolks, key lime juice, and lime zest until smooth and fully combined.
Pour the filling into the cooled graham cracker crust, spreading it evenly.
Bake the pie in the oven at 350°F (175°C) for 10 minutes. The filling should be set but slightly jiggly in the center.
Remove the pie from the oven and let it cool to room temperature, then refrigerate it for at least 4 hours or overnight to fully set.
To make the whipped cream topping, whip the heavy whipping cream, powdered sugar, and vanilla extract in a mixing bowl using an electric mixer until soft peaks form.
Spread or pipe the whipped cream over the chilled pie, covering the whole surface or decorating as desired.
Garnish with additional lime zest or slices of lime, if desired, before serving.
Nutrition Facts
Calories |
4016 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 241.0 g | 309% | |
| Saturated Fat | 123.6 g | 618% | |
| Polyunsaturated Fat | 14.9 g | ||
| Cholesterol | 1299 mg | 433% | |
| Sodium | 1330 mg | 58% | |
| Total Carbohydrate | 412.6 g | 150% | |
| Dietary Fiber | 3.5 g | 12% | |
| Total Sugars | 341.2 g | ||
| Protein | 51.4 g | 103% | |
| Vitamin D | 2.6 mcg | 13% | |
| Calcium | 1309 mg | 101% | |
| Iron | 7.0 mg | 39% | |
| Potassium | 1870 mg | 40% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
