Perfect Key Lime Pie with Coconut Rum Whipped Cream

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This perfect key lime pie, served with coconut rum whipped cream, is rich and delicious, sweet and tart, and absolutely the best use of lime juice there is.

By
Nicole McLaughlin
Nicole McLaughlin
Nicole McLaughlin

Nicole McLaughlin produces the educational and entertaining food series from Allrecipes; You Can Cook That. She is known for her relatability with the home-cook audience. With over 20 years in the culinary world, she is able to effectively deliver a bounty of knowledge, with a side of sarcastic wit.

Allrecipes' editorial guidelines
Updated on June 18, 2024
1
slice of key lime pie with graham cracker crust, whipped cream and lime slice, with whole pie in background
Prep Time:
25 mins
Cook Time:
20 mins
Cool Time:
40 mins
Chill Time:
8 hrs
Total Time:
9 hrs 25 mins
Servings:
8
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Ingredients

Original recipe (1X) yields 8 servings

  • 11 graham crackers

  • 1/4 cup white sugar

  • 5 tablespoons butter, melted

  • 1 (14 ounce) can plus 1/2 cup sweetened condensed milk

  • 2/3 cup freshly squeezed lime juice or Key lime juice (see Note)

  • 1/2 teaspoon lime zest

  • 3 large egg yolks

  • 1/3 cup sour cream

  • 1 cup cold heavy cream

  • 1/4 cup powdered sugar

  • 2 tablespoons coconut rum

Directions

  1. Preheat the oven to 350 degrees F (175 degrees C). Break graham crackers into the bowl of a food processor and add sugar. Pulse until coarsely ground. Add melted butter and pulse about 4 times until mixture resembles damp sand; transfer to a pie plate and very lightly press into bottom and up sides of the dish.

  2. Bake in the preheated oven just until fragrant, 4 to 6 minutes. Let cool.

  3. Whisk together sweetened condensed milk and lime juice until smooth. Whisk in egg yolks until well combined. Stir in sour cream and zest until smooth.

  4. Pour filling over graham cracker crust; lightly spread in an even layer. Place pie dish on a rimmed baking sheet.

  5. Bake  in the preheated oven until just set around the edges and slightly jiggly in the center, 14 to 16 minutes. Remove to a wire rack to cool to room temperature, about 40 minutes. Chill pie in the refrigerator for at least 8 hours.

  6. Place cream, powdered sugar, and rum in a mixing bowl. Beat with an electric mixer until cream holds medium peaks. Serve pie with whipped cream.

    From the Editor:

    Key limes, smaller and more acidic than the more common Persian lime, are seasonal. They are harvested from June through September, and may be more difficult to find in other months. Either lime works in this recipe.

slice of key lime pie with graham cracker crust, whipped cream and lime slice, with whole pie in background

Dotdash Meredith Food Studios

Nutrition Facts (per serving)

576 Calories
31g Fat
64g Carbs
11g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 576
% Daily Value *
Total Fat 31g 40%
Saturated Fat 18g 91%
Cholesterol 180mg 60%
Sodium 254mg 11%
Total Carbohydrate 64g 23%
Dietary Fiber 0g 1%
Total Sugars 59g
Protein 11g 22%
Vitamin C 6mg 7%
Calcium 300mg 23%
Iron 1mg 5%
Potassium 412mg 9%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.