Cinnamon Key Lime Pie
This Key Lime Pie is taken to the next level with a Cinnamon Graham Cracker Crust and Brown Sugar Cinnamon Whipped Cream. It sounds like a lot of work, but it so easy!
Servings 12
Ingredients
For Cinnamon Graham Cracker Crust:
- 1 ½ cups graham cracker crumbs this is about 10 sheets of crackers
- 4 tablespoon granulated sugar
- 1 teaspoon ground cinnamon
- 4 tablespoons butter melted
For Key Lime Filling:
- 1 can (14-ounces) sweetened condensed milk
- ⅔ cup fresh key lime juice 20-24 key limes
- 4 large egg yolks
For Brown Sugar Cinnamon Whipped Cream:
- 1 ½ cup heavy whipping cream
- 2 tablespoons brown sugar more if you like it sweeter
- 1 teaspoon ground cinnamon
Instructions
For Crust:
- Preheat oven to 350 degrees (F).
- Combine all ingredients until well combined. Press into a pie plate to form the crust.
- Bake for 10 minutes and let cool.
For Filling:
- Combine all ingredients and mix until well combined.
- Pour into baked crust and bake for 15-20 minutes or until the edges are set and the middle just barely jiggles.
- Remove from oven and let cool for 1 hour, then refrigerate for 3 hours.
For Whipped Cream:
- Pour heavy cream into a medium-sized bowl. Using a hand mixer, or a whisk if you’re brave, beat until it starts to thicken. Add brown sugar and cinnamon and continue to whip until it forms stiff peaks. Don’t over beat!
- When the pie has cooled pile the whipped cream on top, slice, and enjoy!