I love making this Frozen Key Lime Cream Pie when I want a refreshing dessert that feels both light and indulgent. The creamy lime filling has the perfect balance of sweet and tangy flavors, while the buttery graham cracker crust adds a delicious crunch. Finished with fluffy homemade whipped cream, this frozen pie is an excellent make-ahead dessert for summer gatherings, family celebrations, or anytime I want a cool citrus treat.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Graham Cracker Crust
1½ cups graham cracker crumbs
¼ cup sugar
6 tablespoons unsalted butter, melted
For the Lime Filling
6 extra-large egg yolks, room temperature
¼ cup sugar
1 (14-ounce) can sweetened condensed milk
2 tablespoons grated lime zest
¾ cup freshly squeezed lime juice
Optional: a few squeezes of lemon juice
For the Whipped Cream Topping
1 cup cold heavy cream
¼ cup sugar
¼ teaspoon pure vanilla extract
Thin lime wedges for garnish
Directions
I preheat the oven to 350°F (175°C).
I combine the graham cracker crumbs, sugar, and melted butter until everything is evenly coated.
Then I firmly press the mixture into a 9-inch pie pan, covering both the bottom and sides.
I bake the crust for 10 minutes and allow it to cool completely.
In a large mixing bowl, I beat the egg yolks and sugar on high speed for about 5 minutes until the mixture becomes thick and pale.
I reduce the mixer speed to medium and blend in the sweetened condensed milk, lime zest, lime juice, and optional lemon juice until smooth.
I pour the filling into the cooled crust and place the pie in the freezer.
For the topping, I beat the cold heavy cream until soft peaks form.
I add the sugar and vanilla extract, then continue beating until firm peaks develop.
Then I spoon or pipe the whipped cream over the frozen pie and finish with thin lime wedges.
I freeze the pie for several hours, or preferably overnight, before slicing and serving.
Servings and Timing
Servings: 8
Prep Time: 20 minutes
Cook Time: 10 minutes
Freezing Time: About 4 hours
Total Time: 4 hours 30 minutes
Calories: Approximately 430 kcal per serving
Variations
I sometimes use Key lime juice instead of regular lime juice for a more authentic citrus flavor.
I like adding shredded toasted coconut to the crust for extra texture and tropical flavor.
Occasionally I substitute crushed vanilla wafers for the graham crackers to create a slightly sweeter crust.
I fold a little lime zest into the whipped cream for an extra burst of citrus.
I garnish each slice with fresh berries or toasted coconut flakes for a colorful presentation.
Storage/Reheating
I keep the pie tightly covered in the freezer for up to one week to maintain its best flavor and texture. Before serving, I let it sit at room temperature for about 10 to 15 minutes so it slices more easily. I avoid reheating this dessert since it is meant to be enjoyed frozen.
FAQs
Can I make this pie ahead of time?
Yes. I actually prefer making it a day in advance because the filling becomes firmer and the flavors blend together even better.
Can I use bottled lime juice?
I can, but I find that freshly squeezed lime juice provides a brighter, fresher flavor that makes a noticeable difference.
How do I know when the whipped cream is ready?
I beat it until firm peaks hold their shape without becoming grainy. I stop mixing as soon as the cream is thick and stable.
Can I use a store-bought graham cracker crust?
Yes. I use a prepared crust when I need to save time, although I think a homemade crust offers better flavor and texture.
How should I serve the pie?
I let the pie rest for about 10 to 15 minutes after removing it from the freezer, then I slice it with a sharp knife that has been dipped in warm water for clean, neat pieces.
Conclusion
I always enjoy serving this Frozen Key Lime Cream Pie because it combines a buttery graham cracker crust, a smooth and tangy lime filling, and a light whipped cream topping into one refreshing dessert. It is easy to prepare ahead of time, simple enough for any occasion, and impressive enough to become a favorite at family gatherings, summer parties, and holiday celebrations.
📖 Recipe:
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Frozen Key Lime Cream Pie
- Total Time: 4 hours 30 minutes
- Yield: 8 servings
- Diet: Vegetarian
Description
This Frozen Key Lime Cream Pie features a buttery graham cracker crust, a smooth and tangy lime filling, and a fluffy homemade whipped cream topping. It’s a refreshing make-ahead dessert that’s perfect for summer gatherings and special occasions.
Ingredients
1½ cups graham cracker crumbs
¼ cup sugar (for crust)
6 tablespoons unsalted butter, melted
6 extra-large egg yolks, room temperature
¼ cup sugar (for filling)
1 (14-ounce) can sweetened condensed milk
2 tablespoons grated lime zest
¾ cup freshly squeezed lime juice
Optional: a few squeezes of lemon juice
1 cup cold heavy cream
¼ cup sugar (for whipped cream)
¼ teaspoon pure vanilla extract
Thin lime wedges for garnish
Instructions
- Preheat the oven to 350°F (175°C).
- Mix the graham cracker crumbs, sugar, and melted butter until evenly combined.
- Press the mixture firmly into the bottom and sides of a 9-inch pie pan.
- Bake the crust for 10 minutes, then let it cool completely.
- Beat the egg yolks and sugar on high speed for about 5 minutes until thick and pale.
- Reduce the mixer speed to medium and blend in the sweetened condensed milk, lime zest, lime juice, and optional lemon juice until smooth.
- Pour the filling into the cooled crust and place the pie in the freezer.
- Beat the cold heavy cream until soft peaks form. Add the sugar and vanilla extract, then continue beating until firm peaks develop.
- Spoon or pipe the whipped cream over the frozen pie and garnish with thin lime wedges.
- Freeze for about 4 hours, or preferably overnight, before slicing and serving.
Notes
Freshly squeezed lime juice provides the brightest flavor, but bottled juice may be used if needed.
Use Key lime juice for a more authentic flavor.
Add toasted shredded coconut to the crust for extra texture.
Substitute crushed vanilla wafers for graham crackers if desired.
Fold extra lime zest into the whipped cream for additional citrus flavor.
Garnish with fresh berries or toasted coconut flakes for presentation.
Store tightly covered in the freezer for up to 1 week.
Let the pie stand at room temperature for 10–15 minutes before slicing.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Bake and Freeze
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 430 kcal
- Sugar: 35 g
- Sodium: 220 mg
- Fat: 24 g
- Saturated Fat: 14 g
- Unsaturated Fat: 8 g
- Trans Fat: 0.5 g
- Carbohydrates: 47 g
- Fiber: 1 g
- Protein: 8 g
- Cholesterol: 205 mg
