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This Frozen Key Lime Cream Pie is fairly easy to make and so perfect for those hot summer days! It has amazing, refreshing flavor and the tanginess of the limes and sweet creaminess of the homemade whipped cream makes this dessert so sublime!

Nestled comfortably in a delicious buttery, graham cracker crust, you can’t go wrong! Once made, freeze it, then pull it out and serve to your guests! Everyone will love it!! Another lime dessert? You’ll love this Coconut Lime Margarita Pound Cake and these Easy Lime Cheesecake Bars!

Why I Love This Frozen Key Lime Cream Pie!

I fell in love with this Frozen Key Lime Cream Pie! Last year, a friend of mine and co-worker, Dave Horvath, brought me in a piece of this luscious summer delight at work. It tasted so good and I was immediately caught off guard. I started wondering…did he really make this? Or was he taking the credit for someone else’s work?

Whoa….Wait…You mean guys actually make dessert? 😉

Ok, yes, I’m really impressed! That just doesn’t happen at our house, like ever, with my husband! And, I don’t recall my father ever making any dessert, let alone a pie. So, thanks, Dave!

This Frozen Key Lime Cream Pie is totally drool-worthy, so I had to share, plus it’s an Ina Garten recipe, so we are in great company! 🙂

Summertime is the season of picnics, barbecues, and lazy afternoons spent by the pool. But no summer gathering is complete without a delicious dessert starring the sweet, tart flavors of key lime cream pie!

Make this perfect frozen key lime cream pie, from the crust to the topping. You won’t need to be a professional baker in order to master this classic summer dessert!

Ultimately, frozen key lime pie is a delicious and satisfying dessert that is incredibly easy to make. Everyone can make this dessert and enjoy it. So the next time you’re looking for a sweet treat, try this frozen key lime pie for a delicious and unique experience!

Frozen Key Lime Cream Pie

This Frozen Key Lime Cream Pie is an easy to make, delicious dessert that can be enjoyed by both young and old. With its delicate and zesty flavor, it is sure to satisfy any sweet tooth.

This key lime pie recipe does not require any baking and is an incredibly refreshing way to end a meal. The combination of velvety, creamy key lime filling and a graham cracker crust is simple and utterly delicious. Plus, the bright hue makes for an impressive presentation!

Ingredients You Need

Graham Cracker Crust

graham cracker crumbs 10 crackers
sugar
unsalted butter, melted

Lime Filling

egg yolks, at room temperature
sugar
sweetened condensed milk
2 tablespoons grated lime zest
freshly squeezed lime juice, 4 to 5 limes
Optional: A couple of squeezes of lemon

Whipped Cream Topping

heavy cream
sugar
pure vanilla extract
Thin lime wedges

How to Make Frozen Key Lime Cream Pie

Preheat the oven to 350 degrees F.

Graham Cracker Crust

Combine the graham cracker crumbs, sugar, and butter in a bowl together. Press into a 9-inch pie pan, making sure the sides and the bottom are an even thickness. Bake for 10 minutes. Allow to cool completely.

Lime Filling

Using a mixer, beat the egg yolks and sugar on high speed for 5 minutes, until thick.
With the mixer on medium speed, add the condensed milk, lime zest, and lime juice.
Pour into the graham cracker crust and freeze.

Whipped Cream Topping

Using mixer, beat the heavy cream on high speed until soft peaks form.
Add the sugar and vanilla and beat until firm.
Spoon or pipe decoratively onto the pie and decorate with lime.
Freeze for several hours or overnight.

Pro Tips

Make sure you freeze the Frozen Key Lime Cream Pie until you are ready to serve it. It’s meant to be frozen, plus it melts quickly, as I found out, when taking photos.
The dessert uses limes versus key limes (like it states in the title), but I did add in a little lemon juice to give it more of a key lime flavor. (I am not sure, but I think if you use all key limes in this dessert, it will be very bitter, from what I read on reviews.)
Contains Raw Eggs: Suggest caution in consuming raw and lightly cooked eggs due to the slight risk of salmonella or other food-borne illness. To reduce this risk, it is recommended you use only fresh, properly refrigerated, clean grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell.
If you have concerns about raw eggs, combine the yolks with 1/2 cup of the lime juice used in the recipe in a double boiler. Whisk constantly over medium heat until the mixture reaches 140 degrees. Use in place of the raw egg yolks, remembering to add the remaining 1/4 cup of lime juice to the filling mixture along with the condensed milk and zest.

FROZEN KEY LIME CREAM PIE

If you’re looking for an easy, delicious dessert for your next dinner gathering, you can’t go wrong with this frozen key lime pie. It’s the perfect combination of sweet and tangy for an unforgettable treat every time.

If you like frozen cream pies, try my Hot Chocolate Pie Obsession if you’re a chocolate lover or this Frozen Strawberry Cheesecake for a light, fresh and fruity vibe!

More Luscious Pies for Summer

Frozen Key Lime Cream Pie

Kim Lange

This Frozen Key Lime Cream Pie has amazing flavor and the tanginess of the limes and creaminess of the homemade whipped cream makes this dessert sooooo sublime!!

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Prep Time 20

Course Dessert

Servings Servings

Calories

Ingredients

Graham Cracker Crust

1 ½ cups graham cracker crumbs 10-12 graham crackers
¼ cup sugar
6 tablespoons unsalted butter melted

Lime Filling

6 extra-large egg yolks at room temperature
¼ cup sugar
1 14-ounce can sweetened condensed milk
2 tablespoons grated lime zest
¾ cup freshly squeezed lime juice 4 to 5 limes
Optional: A couple of squeezes of lemon

Whipped Cream Topping

1 cup cold heavy cream
¼ cup sugar
¼ teaspoon pure vanilla extract
Thin lime wedges

US Customary - Metric

Instructions

Preheat the oven to 350 degrees F.

Graham Cracker Crust

Combine the graham cracker crumbs, sugar, and butter in a bowl together. Press into a 9-inch pie pan, making sure the sides and the bottom are an even thickness. Bake for 10 minutes. Allow to cool completely.

Lime Filling

Using a mixer, beat the egg yolks and sugar on high speed for 5 minutes, until thick.
With the mixer on medium speed, add the condensed milk, lime zest, and lime juice.
Pour into the graham cracker crust and freeze.

Whipped Cream Topping

Using mixer, beat the heavy cream on high speed until soft peaks form.
Add the sugar and vanilla and beat until firm.
Spoon or pipe decoratively onto the pie and decorate with lime.
Freeze for several hours or overnight.

Notes

CONTAINS RAW EGGS: Suggest caution in consuming raw and lightly cooked eggs due to the slight risk of salmonella or other food-borne illness. To reduce this risk, it is recommended you use only fresh, properly refrigerated, clean grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell.

If you have concerns about raw eggs, combine the yolks with 1/2 cup of the lime juice used in the recipe in a double boiler. Whisk constantly over medium heat until the mixture reaches 140 degrees. Use in place of the raw egg yolks, remembering to add the remaining 1/4 cup of lime juice to the filling mixture along with the condensed milk and zest.

Keyword cheesecake, cream pie, frozen, holidays, key lime, lime, no bake, pie

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