Paula Deen Key Lime Pie pairs a buttery graham cracker crust with a frozen filling of condensed milk, cream, and key lime juice. It feeds 8 and takes about 30 minutes of work plus a few hours in the freezer. A cool, tangy dessert built for summer cookouts across the South.
The filling lives or dies by how you whip the cream. Paula starts with heavy cream alone, beating it to soft peaks before adding condensed milk. Dump the condensed milk in too early and the cream never stiffens. The filling stays soupy and won’t set right in the freezer.
Make this the morning before you need it. Four to six hours of freeze time is not optional. Use real key lime juice, not regular lime, or the flavor turns sharp instead of floral. Pull the pan from the freezer 10 minutes before slicing so the crust cuts clean.
Paula Deen Key Lime Pie
Course: DessertCuisine: American, SouthernDifficulty: Easy8
servings20
minutes8
minutes560
kcalA tart, creamy frozen pie with a brown sugar graham cracker base. The filling gets its body from whipped cream folded with condensed milk and key lime juice, then frozen until firm enough to slice into clean wedges.
Ingredients
2 cups graham cracker crumbs
1/4 cup brown sugar, firmly packed
1/2 cup Butter, melted
1 cup heavy whipping cream
1/2 cup sugar
1 (12 oz) can sweetened condensed milk
3/4 cups key lime juice
1 tablespoon key lime zest
1 pint half and half
lime slices, for garnish
Directions
- Preheat the oven: Preheat oven to 350 °F.
- Make the crust: In a medium bowl, combine cracker crumbs and brown sugar. Stir in melted butter. Press the mixture firmly into bottom and up sides of a 10-inch spring form pan. Bake for 8 minutes and let the crust cool completely before spreading the pie filling over it.
- Make the filling: In a large bowl, with an electric mixer at medium speed, beat cream until slightly thickened. Gradually add the sugar, beating until soft peaks form. Add condensed milk and beat until stiff peaks form. Beat in lime juice, lime zest, and half and half. Once the mixture as reached desired flavor and consistency, gently spread pie filling over cooled crust. Cover and freeze for 4 to 6 hours or until firm. Cut into wedges and garnish with fresh lime slices, serve cold.
FAQs
Can you use regular limes instead of key limes?
You can, but the flavor changes. Key limes have a more floral, slightly bitter taste that regular Persian limes don’t match. If substituting, use the same amount of juice and add an extra teaspoon of zest to get closer.
How long does this pie keep in the freezer?
It stays good for up to 2 weeks when tightly wrapped in plastic. After that the crust absorbs moisture and gets soggy. For the best texture, serve it within the first week.
Can you make this pie the day before?
The day before is the best time to make it. The filling needs at least 4 hours to freeze solid, so overnight gives you a cushion. Keep it covered with plastic wrap so it does not pick up freezer odors.
Why did my filling come out runny?
The cream was not whipped enough before the condensed milk went in. It needs to reach soft peaks on its own first. Adding condensed milk to under-whipped cream weighs it down and keeps the filling from setting.
Do you have to use a springform pan?
A springform pan makes releasing the frozen pie much easier. A regular pie dish works, but you will need to dip the bottom in warm water briefly to loosen each slice. The springform sides pop off without that extra step.
