Key Lime Pie

Looking for a dessert that's light, tangy, and irresistibly creamy? This Key Lime Pie is the perfect summer treat-and with the help of a whipped cream charger, you can whip up a luxuriously smooth topping in seconds. Whether you're hosting a dinner party or craving something sweet and refreshing, this recipe will not disappoint.

Ingredients

Instructions

• Prepare the crust

Preheat your oven to 350°F (175°C). In a bowl, mix graham cracker crumbs, sugar, and melted butter until combined. Press the mixture firmly into a 9-inch pie dish. Bake for 8–10 minutes, then let it cool.

• Make the filling

In a mixing bowl, whisk together egg yolks and lime zest until slightly thickened (about 2 minutes). Add condensed milk and lime juice. Mix until smooth and creamy.

• Bake the pie

Pour the filling into the cooled crust. Bake for 15 minutes, or until the center is just set. Let it cool to room temperature, then refrigerate for at least 3 hours (or overnight).

• Whip the cream

In a whipped cream dispenser, combine the heavy cream, powdered sugar, and vanilla. Charge it with one n2o cream charger, shake well, and refrigerate until serving.(If you are using a 9g cartridge, you can use it directly. If you are using a large 3.3L nitrous oxide tank, you will need to use a pressure regulator.)

Serve and enjoy

Top the chilled pie with fresh whipped cream just before serving. Garnish with extra lime zest or lime slices for a beautiful finish.

✨ Pro Tip

Using a cream charger saves time and gives your whipped topping a super light and airy texture  perfect for balancing the rich citrus flavor of the pie.

Ready to impress? This Key Lime Pie recipe is simple, stunning, and made even better with your trusty cream charger. Give it a try and taste the difference!