She Served This Key Lime White Chocolate Pie at a BBQ—Everyone Demanded the Recipe!

Sweet, tangy, and ultra-creamy—this key lime white chocolate pie is the ultimate summer dessert! #KeyLimePie #CreamPie #WhiteChocolate

Key Lime White Chocolate Cream Pie

This Key Lime White Chocolate Cream Pie is a zesty, creamy dream! Tangy key lime curd swirled into silky white chocolate custard makes every bite a sweet-tart explosion. All tucked inside a buttery graham cracker crust and topped with fluffy whipped cream—this pie brings a fresh twist to the classic cream pie lineup. Perfect for summer parties, backyard BBQs, or any time you’re craving a bright, refreshing dessert.

---

1. Yield, Time & Tools

• Yield: 8 slices
• Prep Time: 30 minutes
• Cook Time: 15 minutes
• Chill Time: 4 hours
• Tools Needed: Saucepan, whisk, pie dish, mixing bowls

---

2. Ingredients

For the Crust:

• 1 1/2 cups graham cracker crumbs
• 1/3 cup sugar
• 6 tbsp unsalted butter, melted

For the White Chocolate Custard:

• 1 cup whole milk
• 1/2 cup heavy cream
• 3/4 cup white chocolate chips
• 1/4 cup granulated sugar
• 1/4 cup cornstarch
• 4 large egg yolks
• 1 tsp vanilla extract
• Pinch of salt

For the Key Lime Curd:

• 1/2 cup key lime juice (fresh or bottled)
• 1/2 cup sugar
• 2 large eggs
• 4 tbsp unsalted butter

For the Topping:

• 1 cup heavy whipping cream
• 2 tbsp powdered sugar
• Fresh lime zest, for garnish

---

3. Preparation Steps

A. Make the Crust

1. Preheat oven to 350°F (175°C).
2. Mix graham cracker crumbs, sugar, and melted butter until combined.
3. Press firmly into a 9-inch pie dish.
4. Bake 8-10 minutes; let cool completely.

B. Make the White Chocolate Custard

1. In a saucepan over medium heat, whisk milk, cream, sugar, cornstarch, egg yolks, and salt.
2. Cook, whisking constantly, until thickened and bubbling.
3. Remove from heat; stir in white chocolate chips and vanilla until smooth.
4. Pour custard into cooled crust; smooth the top.

C. Make the Key Lime Curd

1. In a small saucepan, whisk key lime juice, sugar, and eggs over medium heat.
2. Cook, stirring constantly, until thickened.
3. Remove from heat; stir in butter until melted and smooth.
4. Let cool slightly; swirl curd into the top of the white chocolate custard.
5. Chill pie at least 4 hours or until set.

D. Whip the Cream & Finish

1. Beat heavy cream with powdered sugar until soft peaks form.
2. Spread whipped cream over chilled pie.
3. Garnish with fresh lime zest.

E. Serve It Up

Slice and enjoy the refreshing sweet-tart flavors!

---

4. Tips & Variations

• Swap key lime juice for regular lime or lemon juice.
• Add shredded coconut to the crust for a tropical vibe.
• Make it gluten-free with gluten-free graham crackers.

---

5. Troubleshooting FAQ

• Why is my curd runny? Cook it until it coats the back of a spoon and thickens.
• Can I use bottled lime juice? Yes—just be sure it’s key lime juice for authentic flavor.
• Why is my custard lumpy? Whisk constantly while cooking to avoid lumps.

---

6. Serving Suggestions

• Pair with iced tea or mojitos.
• Serve with fresh berries on the side.

---

7. Storage and Make-Ahead Instructions

• Storage: Refrigerate up to 4 days.
• Reheating: Not needed; serve chilled.
• Make-Ahead Tips: Make the crust and curd a day ahead; assemble before serving.
• Freezer Instructions: Freeze without whipped cream for up to 1 month; thaw in fridge before finishing.