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20-Minute Creamy Key Lime Pie

A creamy, dreamy version of this classic pie!

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When it comes to dessert, I’m usually a big fan of all things chocolate. Cake, pie, cookies, ice cream, you name it, I love chocolate! However, when the summer months roll around, there’s just something about tangy, sweet fruit treats that hit the spot. And what says summer dessert like key lime pie?!

This version is everything you love about the original – graham cracker crust, tart lime, and sweet, sugary filling – but with an added layer of homemade whipped cream! Keep reading to see a few options for assembling this deliciously creamy treat.

To get started, preheat the oven to 350 degrees. Then, combine graham cracker crumbs, cinnamon, melted butter, and 2 tablespoons of sugar in a medium bowl. Press into the bottom and up the sides of a 9-inch pie plate. Bake for 7-10 minutes, or until golden; cool completely.

Next, add sweetened condensed milk to a large bowl. Gradually beat in key lime juice with an electric mixer until smooth and thickened. In a separate bowl, beat cream and 1/4 cup sugar with an electric mixer until stiff peaks form.

Now, at this point, you can pour the lime mixture into the cooled crust, followed by the whipped cream. If you’re looking for a more traditional, layered key lime pie, go for this option! Otherwise, I love how the recipe is written – to combine it all together! Go ahead and fold whipped cream into key lime mixture. Spoon filling into cooled crust. Cover and refrigerate for at least 1 hour, or until set.

That’s all there is to it! In just a few easy steps, you can have a deliciously creamy key lime perfect for those warm summer days. Get the full ingredient list and recipe below!

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Makes 6-8 servings

10m prep time

10m cook time

4.5
Rated 4.5 out of 5
Rated by 4 reviewers
Ingredients
  • 1 1/2 cups graham cracker crumbs
  • 1 teaspoon cinnamon
  • 5 tablespoons butter, melted
  • 1/4 cup + 2 tablespoons sugar, divided
  • 1 (14 oz.) can sweetened condensed milk
  • 1/2 cup key lime juice
  • 1 1/2 cups heavy cream
Preparation
  1. Preheat oven to 350 degrees. In a medium bowl, combine graham cracker crumbs, cinnamon, melted butter, and 2 tablespoons of sugar.
  2. Press into the bottom and up the sides of a 9-inch pie plate. Bake for 7-10 minutes, or until golden; cool completely.
  3. Add sweetened condensed milk to a large bowl. Gradually beat in key lime juice with an electric mixer until smooth and thickened.
  4. In a separate bowl, beat cream and 1/4 cup sugar with an electric mixer until stiff peaks form. Fold whipped cream into key lime mixture.
  5. Spoon filling into cooled crust. Cover and refrigerate for at least 1 hour, or until set.

Recipe adapted from Lets Dish Recipes.

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