The Creamiest Key Lime Pie with Mascarpone Whipped Cream

This is the absolute BEST keylime pie I've ever tasted! It's smooth, creamy and perfectly tart and sweet.Key lime pie is one of my favorite desserts and I love it even more since it's so easy to make and only requires a few ingredients.

I'm all about keeping it simple so this recipe only requires baking the crust and then the rest of the pie is NO BAKE!

One of my favorite ingredients is mascarpone (mahs-car-POH-nay). It's an Italian cheese that is buttery and delicious and is used to make tiramisu and other desserts. It's very mild but I love the flavor and texture of it and I knew I wanted to use it in this key lime pie. You can find it in most grocery stores in the specialty cheese section.This is the key lime juice I use that makes your life so much easier than having to squeeze 100 baby key limes!

Graham cracker crust is so easy to make and is always a favorite. Simply stir together graham cracker crumbs, melted butter, and sugar. Press into a pie dish and bake in the oven until golden brown. Let this cool completely before filling it!

To make the key lime filling, mix together sweetened condensed milk and key lime juice. In another bowl, whip the heavy cream until stiff peaks form and then fold it into the key lime mix. Stiff peaks is when the whipped cream holds its shape on the whisk attachment. You don't want to over-whip the cream or it will curdle. The addition of whipped cream makes this the FLUFFIEST and CREAMIEST pie ever.

Make another batch of whipped cream but this time combine it with confectioners sugar and then fold this into the mascarpone until smooth. Heavenly.

Spread this whipped cream on top of the pie and then zest a lime on top! Store in the fridge a few hours or overnight before serving.

Happy baking!

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Key Lime Pie with Mascarpone Whipped Cream

Yield: 10 servings

Author: Elisabeth & Butter

prep time: cook time: total time:

ingredients:

For the Crust

• 1-1/2 cups graham cracker crumbs
• 1/4 cup granulated sugar
• 6 tablespoons salted butter, melted

For the Key Lime Filling

• 1 (14 oz) can sweetened condensed milk
• 1/2 cup key lime juice
• 1 cup heavy whipping cream

For the Whipped Cream

• 1 (8 oz) container mascarpone
• 3 tablespoons confectioners sugar
• 1/2 cup heavy whipping cream
• Fresh lime zest

instructions:

How to cook Key Lime Pie with Mascarpone Whipped Cream

For the Crust

1. Preheat your oven to 350°F.
2. Combine graham cracker crumbs, sugar and melted butter in a bowl and press it firmly into a pie dish, going up the sides.
3. Bake for 8-10 minutes or until golden brown. Remove from oven and let cool completely before filling.

For the Key Lime Filling

1. In a medium sized bowl, whisk together the sweetened condensed milk with the key lime juice until smooth.
2. In a stand mixer fitted with a whisk attachment or with a hand mixer, beat the heavy whipping cream for a minute or two until stiff peaks form, being careful not to over-mix or it will curdle. Gently fold the whipped cream into the key lime mixture until fully combined. Pour this mixture into the cooled graham cracker crust and set in the refrigerator while you prepare the topping.

For the Whipped Cream

1. In a medium sized bowl, whisk together the mascarpone with 1 tablespoon of confectioners sugar for 1-2 minutes or until light and fluffy.
2. In a stand mixer fitted with a whisk attachment or with a hand mixer, beat the heavy whipping cream and 2 tablespoons of confectioners sugar together until stiff peaks form. Fold the whipped cream into the mascarpone until smooth and creamy. Top the pie with this whipped cream and the zest of a lime! Cool in the refrigerator for a few hours or overnight before serving.

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