For a long time I thought restaurants that offered key lime pie we’re confused… I mean, key lime pie has no chocolate or ice cream on it, “Houston, we have a problem.”  And then I met my father in law.  He’s the dude that orders key lime pie.  And loves it.  Does he even realize there’s no ice cream or chocolate in what he’s consuming??  Clearly he’s confused too.

But, before I completely wrote off their lack of sensibility in the dessert category, I gave key lime pie a whirl (like I did with butterscotch). I’m very opened minded like that.  And you know, it didn’t suck.  In fact, I kinda liked it.  Let’s not get crazy here, I didn’t turn to the dark side and start actually ordering it, I just tolerated it when others ordered it.  Now, fast forward a few years, and here I am making, eating, ENJOYING and even blogging about key lime pie.  Well, not quite your traditional key lime pie.  It’s a key lime pie and cheesecake, in 1.  BOOM!  With raspberry whip cream, boom BOOM.



But before I tried making this I was nervous.  Nervous that the crust would be too crumbly and the filling wouldn’t set.  My only mediocre key lime lovin’ heart would then write it off forever.  I didn’t want that to happen.  I did a lot of googling looking at a ton of different variations of key lime pie recipes to see what the key (no pun intended) was to this classic pie.  Key limes, egg yolk and sweetened condensed milk, those seemed to be the ‘keys’ in every recipe I found.  So I used those 3 ingredients, and then some.

I’m so so pleased with how the pie turned out: tart and creamy.  Which is exactly what I was going for.  You can slice into it perfectly like you would a piece of cheesecake.  My fear was that a pool of lime mush would form when I sliced into it, nope, didn’t happen, not even close!  The crust set perfectly too.  Thick, crumbly, BUT, it stays firm when you cut it.  It only crumbles once you bite into it.  The raspberry whip cream is just the icing on the cake.  Sweet, tart, creamy.  Just like the description of the pie, with a totally different sweet, tart and creaminess.  Seriously, make this.  It’s awesome.



I made this pie for father’s day this year, and here’s what the dad’s in my life had to say:

Father-in-law’s unsolicited comment: “This is the best key lime pie, ever!”

Husband’s take on the crust (his favorite part), “This is the best graham cracker crust I’ve ever had.”

My dad’s response: silence.  Apparently he really liked it because 15 seconds later his plate was clean. (Side Note: My dad really likes pink dessert, hence my raspberry whipped cream.)



This pie can be made up to 2 days in advance.  Just refrigerate it until ready to serve.  OR, make it months in advance and just freeze it!  Thaw in the fridge for 24 hours before serving.

Don’t have key lime?  Try the same recipe with regular limes or lemon.


Key Lime Cream Pie with Raspberry Whip Cream

Key Lime Cream Pie with Raspberry Whip Cream


    Graham Cracker Crust:
  • 2 cups graham cracker crumbs
  • 1/4 cup powdered sugar
  • pinch of salt
  • 1/2 cup melted butter
  • Key Lime Cream Filling:
  • 3 tablespoons lime zest (about 2 limes)
  • 4 large egg yolks
  • 1 can (14 oz) sweetened condensed milk
  • 1 block (8 oz) cream cheese, room temperature (I used low fat)
  • 2/3 cup key lime juice (fresh or from a bottle)
  • Raspberry Whip Cream:
  • 1 cup heavy cream
  • 2 tbsp powdered sugar
  • 1 pint raspberries


Preheat the oven to 325°F.

In a food processor, pulse the graham crackers until they’ve turned into fine crumbs, almost like a course flour. Add in the rest of the crust ingredients and pulse just until combined.

Press the crumbs into the bottom and halfway up the sides of a 9 inch springform pan (or a pie plate).

Bake the pie crust for 15 minutes; it’ll start to darken a bit around the edges. Remove it from the oven and place it on a rack to cool while you make the filling.

With a hand mixer or stand mixer, whisk the lime zest and egg yolks at high speed for about 4 minutes. The mixture will lighten in color and thicken somewhat.

Mix in the sweetened condensed milk and cream cheese, mixing till smooth. Beat at high speed for 3 minutes. It will become slightly thicker.

Add the lime juice, and mix just to combine.

Pour the filling into the cooled crust and put the pie into the oven. Bake for about 30 minutes, till it appears set around the edges, it will still be slightly wobbly in the center.

Remove the pie from the oven and cool to room temperature. Place it in the refrigerator and chill for several hours before serving.

Puree the raspberries in a blender. You can discard the seeds by pressing the puree through a fine mesh strainer, or leave the seeds in (that’s what I did out of complete laziness). In a medium bowl using a hand mixer, whip the whip cream and powdered sugar until it holds its shape. Fold the raspberry puree in and spread on top of the chilled pie.

Slice, serve, enjoy!