Welcome to the ultimate guide for creating the most luscious and refreshing dessert: Key Lime Cream Pie! This delightful pie features an incredibly creamy, fluffy, and zesty Key lime filling, perfectly nestled in a crisp, buttery cookie crumb crust, all crowned with generous dollops of homemade whipped cream. It’s the quintessential treat for any warm day, offering a burst of bright, tangy flavor that will transport your taste buds straight to a tropical paradise. Get ready to impress your family and friends with this easy-to-make, unforgettable summertime dessert!
A Light & Fluffy Summer Delight: Redefining Key Lime Pie
While a classic Key Lime Pie is undeniably delicious, our Key Lime Cream Pie takes the experience to an entirely new level of lightness and creamy indulgence. Imagine a dessert that’s not just flavorful but also boasts an ethereal, airy texture that melts in your mouth with every bite. This recipe delivers exactly that – a remarkably lighter and fluffier variation that’s ideal for ending any meal, especially during the warmer months. With a preparation time of just 30 minutes, it’s a fantastic option for a stress-free dessert. You can whip it up in the afternoon and let it chill to perfection, ready to be served after dinner. As an avid pie enthusiast, I can confidently say this creamy rendition was a resounding success with everyone who tasted it, quickly becoming a new favorite for its vibrant tang and velvety smooth consistency. It’s truly a must-try for anyone seeking a refreshing, easy-to-make dessert that perfectly balances zesty citrus notes with rich, creamy textures.
We made this and it is so creamy. My wife loves key lime pie and she thinks this might be her new favorite!
– Benjamin
Frequently Asked Questions About Key Lime Cream Pie
While Keebler Pecan Sandies provide a unique, nutty flavor that beautifully complements the zesty lime, you absolutely have other fantastic options for your pie crust. Feel free to experiment with other cookies like Lorna Doone shortbread, classic graham crackers, or even vanilla wafers. The key is to achieve a fine crumb consistency that binds well with the melted butter. If you’re substituting, a good rule of thumb is to measure the crumbs by volume once crushed. For instance, if the original recipe calls for a specific weight of Pecan Sandies, crush them and then measure the resulting crumbs. This way, you can replicate the ideal crust thickness and texture no matter which cookie you choose. A sturdy, flavorful crust is essential for holding up the creamy filling!
The primary distinction lies in the texture and overall mouthfeel. A standard Key Lime Pie is renowned for its dense, custard-like filling, which is rich and satisfying. Our Key Lime Cream Pie, however, is crafted to be significantly lighter, airier, and more ethereal, thanks to the incorporation of whipped cream into the filling. While both pies share that iconic tangy Key lime flavor, this cream pie offers a cloud-like texture that truly elevates it to a dreamy dessert experience. It’s a wonderful alternative for those who prefer a less dense, more melt-in-your-mouth consistency, making it feel more like a decadent mousse than a heavy pie. The addition of cream cheese also contributes to its ultra-smooth and velvety finish.
Absolutely, using a tub of whipped topping such as Cool Whip is a fantastic hack, especially if you’re looking for extra stability or convenience. Homemade whipped cream offers a rich, fresh dairy flavor, but store-bought alternatives are formulated to hold their shape exceptionally well, which can be beneficial if the pie needs to sit out for a while or if you’re preparing it further in advance. If you opt for Cool Whip, you can skip making the heavy whipping cream and powdered sugar mixture. Simply fold the coconut extract directly into the thawed whipped topping. This substitution not only saves time but also provides a more robust structure for the pie, ensuring it stays beautifully presented even after a few days in the fridge. It’s a great option for picnics or gatherings where refrigeration might be less consistent.
Coconut extract is surprisingly common and readily available in most major grocery stores. You’ll typically find it in the baking aisle, usually alongside other extracts like vanilla, almond, and peppermint. If for some reason your local store doesn’t carry it, or if you prefer the convenience of online shopping, you can easily find Coconut Extract online. This extract adds a subtle, tropical depth that beautifully complements the Key lime, enhancing the “cream pie” experience. However, if you’re not a fan of coconut flavor, or if you simply don’t have any on hand, you can certainly leave it out. The pie will still be incredibly delicious, focusing purely on the bright tang of the Key lime and the rich creaminess of the filling.
While this recipe was developed with Key limes, known for their distinct aromatic zest and intense tartness, you can certainly substitute them with regular Persian limes. The main difference you’ll notice is in the flavor profile: Key limes are generally more aromatic and intensely tart, with a unique floral note, whereas regular limes are less acidic and have a milder, sometimes slightly bitter, flavor. If you choose to use regular limes, your pie will still be delicious but might have a slightly less pronounced “Key lime” character and a milder tang. For those who find Key limes a bit too sharp, regular limes can be an excellent alternative, offering a more subdued citrus flavor. Remember that you may need more regular lime juice to achieve the desired tartness, and their zest can also be used for garnish.
Yes, making this pie ahead of time is not only possible but actually required, as it needs a minimum of four hours to chill and set properly. This makes it an ideal dessert for meal prepping or for busy hosts who want to prepare components in advance. If you plan to make it more than a day ahead or know that you’ll have leftovers you want to enjoy over several days, I highly recommend following the suggestion of using store-bought whipped topping (like Cool Whip) for the topping instead of homemade. As discussed in a previous question, Cool Whip provides superior stability and will help the pie maintain its structure and fresh taste for a longer period in the refrigerator. This ensures your pie remains perfectly creamy and delicious, whether you’re serving it later the same day or a few days down the line.
Proper storage is key to enjoying your delicious Key Lime Cream Pie leftovers. For short-term storage, any remaining pie should be placed in an airtight container and refrigerated. It will maintain its fresh taste and creamy texture for up to three to four days. If you anticipate having leftovers for a longer period, this pie also freezes beautifully. Simply place individual slices or the entire pie (if well-wrapped) in a freezer-safe container or tightly wrapped in plastic wrap and then foil. It can be stored in the freezer for up to two to three months. To serve, thaw the pie in the refrigerator overnight. While the flavor will remain wonderful, be aware that the consistency, particularly of the whipped cream, might change slightly after freezing and thawing, becoming a little softer. However, it will still be incredibly enjoyable.
Essential Ingredients for Your Creamy Key Lime Pie
Crafting the perfect Key Lime Cream Pie requires a selection of high-quality ingredients. Here’s what you’ll need, along with some helpful tips for each:
- Keebler Pecan Sandies Cookies – These cookies create a wonderfully buttery and slightly nutty crust that perfectly complements the tangy filling. As discussed in our FAQs, you can certainly substitute these with other shortbread-style cookies, graham crackers, or vanilla wafers if preferred. The goal is a firm, flavorful base.
- Unsalted Butter – Melted butter is crucial for binding the cookie crumbs into a cohesive crust. While unsalted butter is generally recommended for better control over the overall saltiness, using salted butter won’t significantly alter the flavor profile due to the small amount used. Just be mindful of other salty ingredients.
- Heavy Whipping Cream – This is the star ingredient for our homemade whipped cream, contributing to the pie’s signature light and fluffy texture. Ensure your cream is very cold for best whipping results. For convenience and added stability, you can substitute with a good quality store-bought whipped topping like Cool Whip, as detailed in our FAQ section.
- Powdered Sugar – Essential for sweetening the whipped cream and achieving a silky-smooth texture. Granulated sugar will result in a grainy whipped cream, so powdered sugar is non-negotiable here.
- Coconut Extract – This ingredient adds a subtle, tropical dimension to the whipped cream, enhancing the “cream pie” experience. If coconut isn’t to your taste, or if you don’t have it, feel free to omit it – the pie will still be delicious! Check our FAQs for tips on where to find it.
- Block Cream Cheese – Softened to room temperature, cream cheese is key to the filling’s incredibly smooth, rich, and creamy consistency. It’s important for it to be softened to avoid lumps. If you’re short on time, these Tips to Soften Cream Cheese Faster can be a lifesaver.
- Sweetened Condensed Milk – This provides the primary sweetness and contributes to the filling’s thick, luscious texture without any baking. Be very careful not to confuse this with evaporated milk, as they are often placed next to each other in grocery stores but yield vastly different results for this recipe. Always double-check the label!
- Freshly Squeezed Key Lime Juice – For the authentic, vibrant Key lime flavor, freshly squeezed juice is highly recommended. You’ll need approximately 15 Key limes to get the required amount of juice. Bottled lime juice tends to be much more acidic and lacks the nuanced flavor of fresh limes. However, if it’s your only option, it can work in a pinch. You can also use regular Persian limes for a slightly less tart pie, as discussed in the FAQs.
- Sweetened Flaked Coconut – Toasted to a beautiful golden brown, this optional garnish adds a lovely textural contrast and an extra touch of tropical flavor. It’s perfect for enhancing the visual appeal and taste.
Crafting Your Creamy Key Lime Masterpiece: A Step-by-Step Guide
Follow these detailed steps to create your perfect Key Lime Cream Pie:
To begin, preheat your oven to 350°F (175°C). Next, prepare your crust: take the Pecan Sandies cookies and add them to a food processor. Pulse until the cookies are reduced to fine, uniform crumbs. If you don’t have a food processor, a large Ziploc bag and a rolling pin will also do the trick – just crush them thoroughly. Once you have your fine crumbs, add the melted unsalted butter to the food processor (or to the bag with crumbs) and pulse (or mix) until the butter is evenly distributed, creating a mixture that resembles wet sand. This ensures a firm, flavorful crust.
Transfer the buttery crumbs into a 9-inch pie plate. Using your fingers or the bottom of a flat measuring cup, press the crumbs firmly and evenly across the bottom and up the sides of the pie plate. A well-pressed crust will be less likely to crumble when sliced. Bake this prepared crust in the preheated oven for 10 minutes. After baking, remove it from the oven and allow it to cool completely on a wire rack before proceeding. A cool crust prevents the filling from melting.
Now, let’s create the luscious Key lime filling. In a large mixing bowl, add the softened block cream cheese. Using a hand mixer or a stand mixer fitted with the paddle attachment, beat the cream cheese on medium speed until it is perfectly smooth and creamy, with no lumps remaining. This step is crucial for a velvety filling. Next, add the sweetened condensed milk, the freshly squeezed Key lime juice, and the optional lime zest to the bowl. Continue to beat the mixture until all ingredients are thoroughly combined and the filling is smooth and beautifully blended. Set this bowl aside while you prepare the whipped cream.
For the whipped cream topping, pour the heavy whipping cream into a large, chilled mixing bowl. Using a hand or stand mixer, whip the cream on high speed until it just begins to thicken and soft peaks start to form. At this point, add the powdered sugar and coconut extract (if using). Continue whipping on high until stiff peaks form, indicating a light and fluffy whipped cream. Be careful not to over-whip, as it can turn granular. Measure out one cup of this freshly whipped cream and gently fold it into the Key lime filling mixture using a spatula. The key here is gentle incorporation; avoid aggressive mixing to retain the airiness of the whipped cream, which contributes to the pie’s “cream” texture. Once just combined, pour this exquisite pie filling into your cooled cookie crust.
With the filling evenly distributed in the crust, take the remaining whipped cream and spread it generously over the top of the pie. You can create decorative swirls or simply smooth it out for a clean finish. This generous layer of whipped cream is a hallmark of a true cream pie.
Now comes the waiting game: chill the pie in the refrigerator for at least four hours. This crucial step allows the filling to set completely, ensuring perfect slices and a firm texture. For best results, overnight chilling is ideal. Just before serving, you can prepare the optional toasted coconut garnish. Preheat your oven back to 350°F (175°C). Spread the sweetened flaked coconut in an even layer on a baking sheet. Bake for about 5 minutes, or until the coconut turns a beautiful golden brown and becomes fragrant. Keep a close eye on it, as coconut can burn quickly! Remove from the oven and let it cool completely. Once cooled, sprinkle the toasted coconut over the top of your chilled Key Lime Cream Pie. For an extra touch of elegance and visual appeal, feel free to decorate with additional dollops of whipped cream or thin slices of fresh lime.
Craving More Refreshing Dessert Recipes?
If you’ve fallen in love with the zesty, creamy goodness of this Key Lime Cream Pie, you’re in for a treat! Explore more delightful recipes that capture similar refreshing flavors and indulgent textures:
- Homemade Key Lime Pie
- Zesty Lime Bars
- Refreshing Lime Jell-O Poke Cake
- Key Lime Pie Poke Cake
- Decadent Chocolate Cream Pie
- No-Bake Coconut Cream Pie
- Creamy Orange Creamsicle Pie
- Tangy Lemonade Pie
This recipe was wonderfully inspired by Taste of Home.
Key Lime Cream Pie
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Brandie Skibinski
Ingredients
- 11.3 ounce package of Keebler Pecan Sandies Cookies
- ⅓ cup unsalted butter, melted
- 8 ounce block cream cheese, softened to room temperature
- 14 ounce can sweetened condensed milk
- ½ cup of freshly squeezed Key lime juice (approximately 15 Key limes)
- 3 teaspoons lime zest (optional)
- 2 cups heavy whipping cream
- ¼ cup powdered sugar
- 1 teaspoon coconut extract
Optional Toppings:
- ¼ cup sweetened flaked coconut (toasted)
- thin slices of lime (optional, for garnish)
Instructions
- Preheat the oven to 350°F (175°C).
- Add the 11.3 ounce package of Keebler Pecan Sandies Cookies to a food processor and pulse until you have fine crumbs. (Alternatively, you could add the cookies to a large Ziploc bag and crush them with a rolling pin.)
- Add ⅓ cup unsalted butter, melted, to the food processor and pulse until the butter is evenly distributed with the crumbs. It should look like wet sand.
- Add the crumbs to a 9-inch pie plate and press the crumbs evenly across the bottom and up the sides of the plate. You can use the bottom of a measuring cup to help press firmly.
- Bake the crust for 10 minutes then remove and allow it to cool completely on a wire rack.
- Add the 8 ounce block cream cheese, softened to room temperature, to a mixing bowl and beat using a hand or stand mixer until smooth and creamy.
- Add the 14 ounce can sweetened condensed milk, ½ cup of freshly squeezed Key lime juice, and 3 teaspoons lime zest (if using) and beat until smooth and blended. Set this filling aside while you make the whipped cream.
- Add 2 cups heavy whipping cream to a large, chilled mixing bowl and whip on high until it begins to thicken.
- Add ¼ cup powdered sugar and 1 teaspoon coconut extract (if using) and whip on high until stiff peaks form.
- Remove one cup of the whipped cream and gently fold it into the bowl of pie filling using a spatula. Mix until just combined, being careful not to overmix to preserve the air in the whipped cream.
- Pour the combined pie filling into the cooled pie shell. Add the remaining whipped cream to the top of the pie and distribute evenly, smoothing it out or creating decorative swirls.
- Chill the pie for at least four hours in the refrigerator, or preferably overnight, to allow it to set completely.
- Prior to serving, prepare the optional toasted coconut. Preheat the oven back to 350°F (175°C). Add ¼ cup sweetened flaked coconut to a baking sheet and spread it into an even layer.
- Bake for 5 minutes or until golden brown. Remove from the oven and cool completely. Sprinkle the toasted coconut over the top of the chilled pie just before serving.
- If desired, you can decorate the top of the pie with extra whipped cream swirls and thin slices of fresh lime for a beautiful presentation.
Video
Notes
- Please refer to the “Frequently Asked Questions” and ingredient list above for other substitutions or for the answers to the most common questions.
Dessert
American
Nutrition
Calories:
697kcal
|
Carbohydrates:
63g
|
Protein:
12g
|
Fat:
45g
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Sodium:
428mg
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Fiber:
1g
|
Sugar:
44g
Nutritional Disclaimer
“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.
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