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5 from 2 votes

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!
Prep Time15 mins
Cook Time30 mins
Resting Time4 hrs
Total Time4 hrs 45 mins
Course: Dessert
Cuisine: American
Keyword: Brown Sugar, Cinnamon, Graham Cracker, Key Lime, Pie, Whipped Cream
Servings: 12


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
  • 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


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!