Key Lime Cake Pie
A delightful fusion of cake and pie, our Key Lime Cake Pie offers a refreshing and tangy dessert perfect for any occasion.
Equipment
- 1 9-inch round cake pan greased and floured
- 1 Electric Mixer
- 1 Mixing Bowl large
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp salt
Wet Ingredients
- 1/2 cup unsalted butter softened
- 1 1/4 cups granulated sugar
- 2 large eggs room temperature
- 1/2 cup fresh key lime juice
- 1 tbsp key lime zest
Crust
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/3 cup unsalted butter melted
Key Lime Frosting
- 1/2 cup unsalted butter softened
- 3 cups powdered sugar
- 2 tbsp key lime juice
- 1 tsp key lime zest
Instructions
Preparation
- Preheat your oven to 350°F. Grease and flour a 9-inch round cake pan to ensure the cake pie does not stick.
- In a mixing bowl, combine graham cracker crumbs, sugar, and melted butter. Press the mixture firmly into the bottom of the prepared cake pan to form an even crust. Bake for 10 minutes, then set aside to cool.
Make the Filling
- In a large mixing bowl, use an electric mixer to cream the softened butter and sugar until light and fluffy. This should take about 3 minutes.
- Add the eggs one at a time, beating well after each addition. Gradually add the flour, baking powder, and salt, mixing until just combined.
- Slowly mix in the key lime juice and zest, ensuring the batter is smooth and well combined. Avoid overmixing as this can affect the texture of the cake.
Bake
- Pour the batter over the prepared crust, smoothing the top with a spatula. Bake in the preheated oven for 40 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake pie to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Frosting and Decoration
- In a mixing bowl, beat the softened butter until creamy. Gradually add the powdered sugar, mixing well. Stir in the lime juice and zest until smooth and spreadable.
- Once the cake pie is completely cooled, spread the frosting evenly over the top. Decorate with additional lime zest or slices as desired.
Serving and Storage
- Slice and serve the Key Lime Cake Pie chilled for the best flavor. It pairs beautifully with a cup of tea or a chilled dessert wine.
- Store leftovers in an airtight container in the refrigerator for up to 3 days to maintain freshness.
Notes
Pro Tips: Use fresh key limes for the best flavor. Ensure all ingredients are at room temperature for even mixing. Allow the cake to cool completely before frosting.
Ingredient Substitutions: Substitute gluten-free flour for a gluten-free version. Use plant-based butter for a dairy-free option.
How to Serve: Serve chilled with a hot beverage or a glass of dessert wine.
Storage & Freshness: Store in the refrigerator for up to 3 days. Keep covered to prevent drying out.
Make-Ahead Tips: Prepare the crust and filling a day in advance, then bake and frost on the day of serving.
Ingredient Substitutions: Substitute gluten-free flour for a gluten-free version. Use plant-based butter for a dairy-free option.
How to Serve: Serve chilled with a hot beverage or a glass of dessert wine.
Storage & Freshness: Store in the refrigerator for up to 3 days. Keep covered to prevent drying out.
Make-Ahead Tips: Prepare the crust and filling a day in advance, then bake and frost on the day of serving.