Whipped Key Lime Pie with Graham Cracker Crust

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Tangy and smooth key lime filling over a buttery graham cracker crust topped with fluffy whipped cream. This American-inspired recipe, ready in about 38 minutes, layers graham cracker crumbs, unsalted butter, melted, granulated sugar into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 320 calories and feeds 8, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Cook: 18 min Serves 8 American cuisine 320 cal/serving
Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Tools this recipe's steps call for, with a link to each on Amazon.

More Bakeware & baking tools → Shop all kitchen tools →

Instructions

  1. Step 1: Preheat oven to 350°F. In a medium bowl, combine 1 1/2 cups graham cracker crumbs, 6 tbsp melted unsalted butter, and 1/4 cup granulated sugar. Stir until mixture resembles wet sand. Press evenly into the bottom and 1-inch up the sides of a 9-inch pie dish.
  2. Step 2: Bake crust for 8 minutes until fragrant and edges begin to brown. Remove from oven and let cool.
  3. Step 3: In a separate bowl, whisk 3 large egg yolks until pale and thick, about 2 minutes. Slowly whisk in 1 can (14 oz) sweetened condensed milk, then stir in 1/2 cup key lime juice and 1 tsp lime zest until fully combined.
  4. Step 4: Pour filling into cooled crust. Bake at 350°F for 10 minutes until filling is set but still slightly jiggly in the center. Remove and cool to room temperature, then chill in refrigerator for at least 2 hours.
  5. Step 5: To make topping, whip 1 cup heavy cream with 2 tbsp powdered sugar at high speed until soft peaks form, about 3 minutes. Spread whipped cream over chilled pie before serving.

Related recipes