Key Lime Cream Pie
Submitted by MikeyB
Key lime cream pie cooks the egg yolks with fresh key lime juice for a custard-thick filling, then crowns it with billowy sweetened whipped cream on a buttery graham cracker crust.
YIELD
8 servingsPREP
45 minCOOK
10 minREADY
3 hrsWhat sets this version apart from the standard sweetened-condensed-milk dump-and-bake is the cooked yolk method. You temper the egg yolks into warm key lime juice on the stovetop, cook two minutes, then fold in the condensed milk off-heat. The result is a silkier, more custard-like slice that holds a clean fork edge instead of sliding apart.
The juice matters. Real key lime juice is more floral and aromatic than regular Persian lime, with a sharper edge that balances the condensed milk’s sugar. Bottled key lime juice works in a pinch, but fresh-squeezed is the goal.
Don’t skip the chill. The filling needs at least three hours in the refrigerator to set properly. Spooning whipped cream onto a warm pie melts the cream into a sad puddle.
The whipped cream topping should hit stiff peaks. Add the powdered sugar one tablespoon at a time so it dissolves cleanly without graininess.
Pro Tips
- Stir the yolk mixture constantly while cooking. Stop stirring and you get scrambled eggs floating in lime juice.
- Use a chilled metal bowl for the whipped cream. Cold equipment whips faster and holds peaks longer.
- Zest a key lime over the top before serving for a pop of color and extra aroma.
- Cover the pie loosely with foil tented on toothpicks so plastic wrap doesn’t deflate the whipped cream.
Variations
- Swap the graham crust for a gingersnap crust for a spicier base.
- Fold a tablespoon of lime zest into the filling for stronger citrus punch.
- Top with toasted coconut or a drizzle of raspberry sauce for tropical contrast.
Ingredients
Directions
Bake pie shell or use a graham cracker crust if you prefer.
Beat yolks on medium speed until thick and lemon-colored.
Heat juice in a saucepan over medium heat until thoroughly heated.
Gradually stir about ¼ of hot lime juice into yolks and then add yolks to remaining hot lime juice in saucepan - stirring constantly.
Cook 2 minutes - stirring continually.
Remove from heat and cool.
Add sweetened condensed milk - stirring until mixture thickens.
Spoon filling into crust.
Refrigerate until thoroughly chilled.
Beat cream with electric mixer at high speed until foamy.
Add sugar, 1 tablespoon at a time until stiff peaks form.
Spoon whipped cream onto pie.
Refrigerate until serving time.
Comments
