Hundreds of comments from first-time bakers and veterans alike rave about this Key Lime Pie recipe! With a 3-ingredient graham cracker crust, 5-ingredient filling, and my easy, step-by-step instructions, you’ll wow your family and friends with this sweet-tart, and creamy pie!
⭐️⭐️⭐️⭐️⭐️ Toni-Lynn said, This is my 4th time making this pie! My oldest daughter asked me to make it this time, so she can pick it up on her way to work tomorrow!! She absolutely loves it and is excited to share it with her co-workers. It has turned out perfect each time I’ve made it!! Just follow the instructions and you will have the perfect key lime pie!!
Originally published in 2018 and updated in 2026 with new photos, expert tips, and more variations. The recipe? Unchanged and still award-winning!
The Recipe That Built a Community of Key Lime Pie Lovers
This Key Lime Pie has been one of the most popular recipes on my site since 2018. Over the years, hundreds of people, from first-time bakers to seasoned pros, have shared their successes and tips in the comments here and on Pinterest.
Key Lime Pie is probably my all-time favorite dessert, though Mud Pie is a close second. I typically make it with the quick graham cracker crust, but I also love it with nuts (try Macadamia nuts!) or this cookie pie crust.
I’ve used Key Limes when they are available and in season, but this pie is just as good with “Persian” limes, which are your basic grocery-store variety and are way better than the sometimes-off-tasting bottled key lime juice. But I recommend a bottled brand below if you cannot find them, or just cannot be bothered.
The original recipe is an award-winning Key lime Pie recipe! In fact, several readers have won first-place ribbons with this recipe at state and county fairs. So if you are looking for the best, perfect Traditional Key Lime Pie recipe, you have found it!
A pie loved by millions, I hope to make you a KLP lover too! Trust the process and the shared experiences of our baking community! You CAN do it!
Why You’ll Love this Award-Winning Key Lime Pie Recipe
- Simple ingredients you can find at any grocery store
- Easier than it looks, I promise!
- Make it the day before and it’s even better
- Customize the crust any way you like
- Trusted by hundreds of bakers, from total beginners to seasoned pros
- So good it wins ribbons at county fairs!
⭐️⭐️⭐️⭐️⭐️ One Reader said: “This pie was DELICIOUS! It was my first time making a key lime pie, and it was sooo simple. The taste is spot on! I used regular limes. The flavors were very well balanced. I’ll be making another one soon. There were NO leftovers! YUMMM!”
Expert Tip for Classic Key Lime Pie Recipe-Chill Time
It does take a bit of pre-planning as it needs to cool and then be chilled for a couple of hours before being eaten, but WOW! If you are a key lime anything lover, you will L O V E this crazy good Key Lime Pie!
Key Lime Pie Ingredients
- Sweetened Condensed Milk: provides a silky, creamy, sweet texture. I use organic. Not to be confused with evaporated milk mind you! This is the short, stocky can, with sticky, thick sweet milk inside.
- Sour Cream: I use full-fat, but several readers have used full-fat, thick plain Greek yogurt too!
- Zest from Key Limes: Usually available in the produce department or you may use Persian limes too (that’s a regular lime). A bit of lime zest makes all the difference
- Key Lime Juice: If you can find real key limes, they make a difference; if you cannot, Persian limes will work and taste delicious! And if you must use bottled key lime juice; purchase quality key lime juice.
- Egg Yolks: Help to thicken the cream pie filling, you may omit them for an egg free key lime pie, it will be a bit looser, be sure to chill for at least 6-8 hours.
- Graham Cracker Crust Ingredients: finely crushed graham crackers, sugar, a pinch of kosher salt and butter(definitely add ¼ teaspoon of salt if using unsalted butter. You may also use gluten-free graham crackers, or be creative and use gingersnaps, Biscoff cookies, or your favorite crust!
- Whipped Cream Garnish: Heavy whipping cream, vanilla extract and confectioners’ sugar.
Get the full recipe in the recipe card below.
How to Make an Easy Graham Cracker Crust
Pulse graham crackers in a food processor into fine crumbs, or crush them in a zip-top bag with a rolling pin. You’ll need about 2 cups (1½ to 2 sleeves). Add sugar and pulse, then pour in melted butter and a pinch of salt and pulse again, or mix with a fork. Reserve ⅛ cup of crumbs for topping if desired. It should resemble wet sand.
Press the mixture into a 9″ deep dish pie pan, using a measuring cup or your knuckles to press up the sides and create a fluted edge. Bake at 350°F (175°C) for 6 to 8 minutes until golden, not brown. May also be made in a 9-inch springform pan.
Step 2 – How to Cool Graham Cracker Crust Quickly
Let the crust cool on a cooling rack for 10 minutes, then place in the freezer for 20 minutes until the pie plate is cold to the touch.
Careful you don’t put it somewhere it will get scraped or bumped, the crust is still rather fragile. While the crust cools, make your key lime filling.
How to Make Key Lime Pie
Step 1 – Zest and Squeeze Key Limes
This traditional key lime pie recipe takes a bit of planning, but it’s so easy and so worth it, every sweet-tart pucker-powered bite.
Wash and dry the limes and get out your zester, zesting just the green part of the lime, not into the bitter white “pith.”
Expert Tip: A microplane zester and hand juicer will make all the difference in the world when working with key limes or any citrus.
It took 24 Key Limes to get a little over ⅔ cup of juice, plus 1 Persian lime to get it up to ¾ cup. I reserved one key lime to use as a garnish.
I prefer fresh lime juice over bottled juice, but if you must use bottled, I like Nellie & Joe’s Key Lime Juice best.
Step 2 – Make key lime pie filling
Now that you’ve done the hardest part, pour the sweetened condensed milk, sour cream, key lime juice, egg yolks and lime zest into the bowl of a stand mixer or a large bowl with an electric mixer (I love this type of recipe, where you just dump and mix).
Beat on low until combined, then increase the speed to medium-high and beat for 2-3 minutes. Scraping down the sides every now and then. It should be thick and creamy, nice and thick, whip longer if it’s still a bit runny.
Pour mixture into cooled graham cracker crust.
Expert Tip: Some readers have complained that their mixture doesn’t thicken. The only thing I can think of is that they used low-fat sweetened condensed milk or evaporated milk by accident. Double check your ingredients! And trust the chilling process, you can’t rush that.
Step 3 – How to bake the Best Key Lime Pie
Bake pie in preheated oven, 15-20 minutes, just until filling jiggles a bit in the center when gently shaken back and forth, don’t allow it to brown.
Cool on a wire rack for 30 minutes, then place in the fridge for at least 3 hours before serving (you can still serve earlier, it just won’t be quite as set as it will be a bit later). I recommend baking it the day before you need it.
How To Tell If Key Lime Pie Is Done
It should be set at the edges, but my trick is to give it a little “gentle shove” if it’s slightly jiggly in the center it’s done, if it’s very jiggly, then it needs to bake longer. You do not want it to brown.
How to Make Stabilized Whipped Cream
Using a cold mixing bowl, whip cold heavy cream on high speed until stiff peaks form. Add powdered sugar and vanilla and continue whipping until thick and firm, almost to butter. Scoop into a piping bag and refrigerate until ready to serve. For more details, see my Stabilized Whipped Cream recipe!
How to pipe whipped cream without a pastry bag
Simply scoop whipped cream into a sandwich baggie and once ready to pipe, snip off a corner to the desired size (about ½ inch), pipe as desired.
Garnish, if desired with a whipped cream, slices of lime, reserved graham cracker crumbs, and grated lime zest.
Keep refrigerated until ready to serve.
How to Decorate a Key Lime Pie
This pie doesn’t need a lot of decorating, check out the creative ways my readers have decorated their pies on Pinterest here.
- A few swirls of whipped cream will do, I used a tip similar to this Ateco 869 Open Star Tip.
- Reserve one key lime or use a regular lime and place little half wheels of lime. I also like to sprinkle some of the reserved graham cracker crust crumbs. Gives me the whole beach vibe.
Best way to serve key lime pie
Using a sharp knife, slice pie into wedges, using a pie server, careful get under the first peice of pie. Sometimes the first piece falls apart a bit, that’s for the baker! The rest of the pieces will come out easier. Wait until the day of serving to garnish with fresh whipped cream swirls and lime slices. Now, grab a fork and dream you are in the Florida Keys!
Best Key Lime Pie Recipe Variations
Crust Variations
- Store-Bought Crust: Short on time? Your favorite store-bought graham cracker crust works great here.
- Press crust into 9-inch springform pan instead of a pie plate.
- Coconut Crust: Add ¼ to ½ cup unsweetened shredded coconut when you pulse your graham crackers for a subtle tropical twist.
- Macadamia Nut Crust: Pulse in ½ cup macadamia nuts with your graham crackers for a rich, buttery crust that feels a little fancy.
- Brown Sugar Crust: Swap granulated sugar for brown sugar for a subtle caramel depth. Small change, big payoff!
- Pecan Crust: Pulse in ½ cup raw toasted pecans for a nutty, buttery crust that takes this pie over the top. Or make an all pecan pie crust.
- Pretzel Crust: Substitute half (or all) of your graham cracker crumbs with crushed pretzels for a salty-sweet crust that is absolutely addictive.
- Shortbread Crust: Swap the graham crackers for crushed shortbread cookies. Since shortbread is already butter-rich, start with half the butter called for and add more only if the crumbs aren’t holding together.
More variations
- Swap Persian Limes for Key Limes, not quite as limey, but still delicious.
- Use Nellie & Joe’s Key Lime Juice and skip juicing altogether. Not all key lime juice is created equal, some have a very off putting taste.
- Use plain Greek Yogurt instead of sour cream.
- Egg Free: Omit the egg yolks, it will still set up it will just be a bit softer.
- Gluten-Free: Swap the graham crackers for gluten free graham crackers, otherwise it’s completely gluten-free!
- Key Lime Meringue Pie: Make a meringue in place of whipped cream, then pop it back in the oven until the peaks turn golden. Or use this marshmallow meringue from my lemon meringue cupcakes (divine).
- Lemon Cream Pie: Can’t find limes or key limes? Swap fresh lemon juice and lemon zest for a bright, sunny twist.
How to Make Mini Key Lime Pies
I love when my readers get creative, make it their own! A reader reached out to me to see if she split it into mini pie pans how long she should bake them and here’s Jennifer’s response. “Eight minutes worked perfectly for the mini pies! This recipe made 12 mini pies and they were delicious!”
Storage
- Keep your pie covered in the refrigerator for up to 3 to 4 days. I recommend adding the whipped cream just before serving so it stays fresh and pretty! It will still be good after that, but the crust will start getting softer after about day 2.
Can You Freeze Key Lime Pie?
- Yes! Key lime pie freezes beautifully. Once the pie is completely cooled and chilled, wrap it tightly in plastic wrap, then a layer of foil, and freeze for up to 2 to 3 months.
- Honestly, I love serving it straight from the freezer, almost like a frozen Key lime pie bar situation, and it is SO good on a hot day! Several readers have thawed theirs overnight in the fridge with great results too, so both methods work. Just add your whipped cream after thawing, or right before serving if eating it frozen.
Traditional Key Lime Pie Recipe FAQs
Yes, I have many readers who make their key lime pie using a store bought graham cracker crust, I have some who have made it with a delicious cookie crust (yum!) and others who have used a regular pie crust. See all of the pie crust options under variations.
– Leftover sweetened condensed milk? Check out this post from Bon Appétit for some great ideas.
– My personal favorite is drizzling over hot cinnamon rolls.
– Using it in place of Creme Anglaise in this Chocolate Bread Pudding.
– Drizzle a little in your coffee, yum!
– Be sure transfer to a glass jar and refrigerate.
Short answer, yes! It won’t be quite as tart or limey, I’d add another lime or two worth of zest, but otherwise it’s delicious.
Key lime pie is the perfect balance of rich cheesecake-like creaminess paired with the vibrant, zingy citrus of key lime, and buttery crunchiness from the graham cracker crust. The flavors and textures are so harmonious and really allow those tangy key lime flavors to shine!
This one is my all time favorite. Made from surgical steel, it’s dishwasher safe, made in the USA, and does a fantastic job of leaving all the bitter pith behind to help maximize on flavor. It’s great to use on coconut, chocolate, cheese, nuts, spices, and more!
I haven’t tried this, but you should be able to press the crust into a 9×13 pan, bake and cool, pour in your filling, and bake as directed checking the time a little earlier, since they will be thinner. A note that this will be really soft, so not a grab with your hands kind of bar, but a serve with a fork kind of bar. Cut into bars once completely chilled. Easy to serve, easy to transport, and every bit as delicious!
Recipe adapted from Souffle Bombay.
Don’t forget that while we think of Key Lime Pie as a summertime dessert, it’s a delicious, tasty and beautiful non-chocolate, non-pumpkin holiday dessert as well! The most popular recipe on the blog, year round!
In my many decades of baking, I have eaten a LOT of key lime pies, kind of a snob actually, and I still think this one is the best!
More from the Fresh Cooky
More Pie Recipes to Try
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This recipe has been a reader favorite since 2018, and while I freshened things up in 2026 with new photos and even more helpful tips, the award-winning recipe itself hasn’t changed one bit. If you’ve made it before, welcome back! If this is your first time, you are in for such a treat!
Like this recipe?
Don’t forget to give it a ⭐️⭐️⭐️⭐️⭐️ star rating and leave a comment below the recipe!
Video
Equipment
- Nellie & Joe's Key Lime Juice As a last resort, please use this brand.
Ingredients
Graham Cracker Crust
- 2 cups graham cracker crumbs typically 1 sleeve equals about a cup, but measure out, some sleeves = more
- ¼ cup sugar
- 6 Tablespoons butter melted
- pinch salt optional
Key Lime Pie Filling
- 2 cans sweetened condensed milk 14 ounce cans, I love Organic, not evaporated milk, I suggest full fat
- ½ cup sour cream I use full fat, may use full fat plain Greek Yogurt too
- 2 – 3 Key Limes zested (Persian limes may be used)
- ¾ cup Key Lime juice about 30 Key Limes or about 9 Persian limes, or if storebough I recommend Nellie and Joe's
- 2 large egg yolks room temperature
Whipping Cream
- 8 ounces Heavy Whipping Cream
- 1-2 teaspoons vanilla extract
- 2-4 tablespoons powdered sugar
Instructions
GRAHAM CRACKER CRUST
- Preheat oven to 350°F (175° C). Melt butter and set aside. Finely crush graham crackers in food processor, blender or freezer baggie with rolling pin until all the same size. Add in sugar and pulse a few times until blended, pour in butter and stir with fork or pulse a couple times until mixed. Reserve ¼ cup crumb mixture for topping, if desired.2 cups graham cracker crumbs, ¼ cup sugar, 6 Tablespoons butter
- Pour crust mixture into 9" deep dish pie dish and using hands, press into bottom and up sides, evenly. Bake for 6-8 minutes, just golden, not browned. Remove from oven and cool completely on wire rack. *If need to speed things up, cool for 10 minutes on rack, then transfer to freezer for 20-30 minutes to cool completely.
KEY LIME FILLING
- Preheat oven to 350°F (175° C). Wash, dry and zest limes, set zest aside. Squeeze ¾ cup of lime juice (about 24-30 key limes, or 6-9 Persian limes). See notes about bottled lime juice.¾ cup Key Lime juice
- Pour lime juice, sweetened condensed milk, sour cream, egg yolks (if using) and zest into the bowl of a stand mixer and mix on low until combined, then increase to medium-high for 2-3 minutes. Scraping down sides once or twice. DO NOT SKIP THE LONGER WHIPPING. Whip until batter is thickened.2 cans sweetened condensed milk, ½ cup sour cream, 2 – 3 Key Limes, 2 large egg yolks
- Pour Key Lime filling into COOLED graham cracker crust. Bake at 350° F (175° C) for 15-20 minutes until center is set, but still jiggles slightly when gently shaken. DO NOT ALLOW TO BROWN. Remove from oven to cooling rack and cool for 30 minutes. Place in fridge for at least 3 hours, perferably 6 to overnight — if you remove sooner it will still taste good, it will just not be quite as set if you had let it sit longer in the fridge. See notes for details if making key lime mini pies.
WHIPPED CREAM AND GARNISH
- Pour cold whipping cream into cool bowl and whip until stiff peaks form. Add vanilla and powdered sugar, mixing on low until combined, then increase to speed to medium-high and whip until thick, almost to a light butter stage.
- Scoop into piping bag with open star tip. Whipped cream in bag may be kept in fridge until ready to garnish pie. Garnish with whipping cream stars, a little lime zest, graham cracker crumbs and a slice of lime.
Notes
- Mini Pies: Divide batter between 12 mini pie crusts and bake 8 minutes. Perfect every time! You could also press the graham cracker crumbs into a muffin tin (would make closer to 16-18 smaller muffin tin pies), bake, cool and then add filling, baking as directed.
- Key Lime Pie Bars: I have not tried this specific recipe, but it should work to press into a 9×13-inch dish, bake and cool, add batter, and baking will take less time, so keep an eye on them, closer to the 10-15 minute mark. They won’t cut super clean and you may still need to eat them with a fork, but a great way to control portions. Try my lemon lime bars!
- Make Ahead: This pie is actually better the next day, so I always recommend baking it the day before you need it! If you’d rather prep in stages, the baked crust can be made up to 2 days ahead and stored at room temperature, wrapped tightly. The filling can be mixed and stored in an airtight container in the fridge for up to 1 day; just give it a quick whisk before pouring into your crust and baking.
- Gluten Free: Swap in your favorite GF graham cracker crumbs.
- Egg Free: Omit the egg yolks; the pie will still set up, just a touch softer.
- No Key Limes: Use Persian limes (regular limes) or skip the juicing altogether with Nellie & Joe’s Key Lime Juice, the only bottled juice I recommend. To keep the traditional flavor, add zest from 1-2 limes.
- Sour Cream Swap: Full-fat or 2% plain Greek yogurt works great. Avoid fat-free dairy in this recipe.
- Storage: Keep refrigerated for 3 to 4 days. Add whipped cream just before serving.
- Freezing: Wrap tightly in plastic wrap, then foil, and freeze for up to 3 months. Serve straight from the freezer for a fun frozen treat, or thaw overnight in the fridge. Add whipped cream after thawing.
Nutrition
Cynthia
Took this to a Party. Everyone said it was the best ever key lime pie. I followed directions to do the extra whipping but I also refrigerated the filling while crust was still cooling in the refrigerator. Pie came out perfect 😊
Great tip Cynthia!! So glad you loved it!!
Susan Vantrojen
I made this recently and it was truly delicious! I used half key limes a half limes from my tree. Everyone loved it.
Love it Susan! Thanks for your sweet comment!
Deanna
Havent finished baking or tried but my question is how thick should it get on the long whip? It doesnt seem to getting thicker.
Check out the video on the recipe page it’ll show me pouring it, it’s not overly thick — hope your pie turned out amazing!
Becky
Hi Kathleen,
My pie is baking right now! Love this recipe. It’s my second time making it. I’m bringing this to lunch at church tomorrow and I have a question about the whipped cream. Can I make the whipped cream tonight and store it in the fridge or is it bar to make in the morning? Thank you!
Hi Becky — yes, you could make it the night before, keep it in the back of your fridge, it would always be better fresh made, but I’ve never had any complaints when it’s been leftover, which would be about the same right!? Thank you for your sweet comment! Have a beautiful day at church.
Debbie Stewart
How long will the pie last in the fridge after serving part of it?
It is really good for a few days, the crust will start to get a little soggy after that but nobody ever complained about eating a soggy crust. You may also freeze it it preferred and eat from frozen.
Judy Haynes
This pie was DELICIOUS! It was my first time making a key lime pie, and it was sooo simple. The taste is spot on! I used regular limes. The flavors were very well balanced. I’ll be making another one soon. There were NO leftovers! YUMMM!
Thank you so much Judy!! You made my day!
Susan
Made this for the Fourth of July and it was a crowd pleaser!
I made it the day before and put it in the fridge. I used 16 key limes and the rest regular limes off my tree. I added whipped cream to each serving. I will be making this again!
Ooh fresh likes off your tree. Bet it was amazing!! Thank you for your sweet words Susan!
Lacey
I made this tonight and it was THE BEST key lime pie I’ve ever made. Will send this to everyone I know.
Thank you so much Lacey!! 🥰🥰
Elizabeth Compton
The best and only key lime pie I’ll need! My mom loves key lime and said this was the best she’s ever had. Thank you for such a delicious recipe!
I was wondering, when making mini lies, were they baked in a muffin tin or a mini pie pan (I have one from pampered chef that makes mini pies but they are larger than a muffin tin)? And, would the Graham cracker crust amount need to change to make the mini pies vs the regular pie? Thank you!
Hi Elizabeth — first thank you for your sweet comment! As for the mini pies, I believe she baked them in disposable mini pie pans, so a little larger than a muffin tin. I think as long as you keep the crusts not too thick, you should be fine with the same crust amount for your mini pies.
Joanne
Made it last year and it was a hit a lot of compliments and asking for recipe I will be making it again for my sisters 4th party🤗
Oh thank you sweet Joanne! You made my day! Happy 4th!
Daniela
Can I use more egg yolks for extra creamy light and less sweet texture?
You could certainly try Daniela, tho I haven’t ever tried that. It’s pretty creamy as written. Let me know if you do and how it turns out!
Angie
Just wanted to say that I made this pie for my husband for Father’s Day (key lime it’s his favorite pie!) and he was obsessed with it! He said it was the best pie and overall dessert I’ve ever made! Thank you for this great recipe and for all your tips! This recipe for sure will be written down as a staple in my recipe collection!
Thanks for making my day, Angie!! So glad your husband loved it!!
Mommashoob
Outstanding!
Thank you so very much!! 🥰
Patricia
Hands down the best Key Lime Pie I’ve ever had!
Thank you so much Patricia!
E V Green
Made this for the holiday it was delicious and easy to make. I added crushed pretzels to the graham cracker crust.
Thank you so much for your kind comment and I love your twist on it by adding crushed pretzels, bet that sweet-salty combo is amazing!
Dixie’s Kitchen in WNC
Great recipe! I’ve made it twice now; first, as a test recipe (which we gobbled up), then, as a request by the cafe that uses my desserts.
I’ll also be offering this in my work as a Personal Chef.
Thanks!
Wow that is a huge compliment – thank you so much!!!
Tiffany
This recipe is amazing. Super creamy filling thats a perfect balance of sweet and tart. The crust recipe is enough to fill my deep dish pie pan so I don’t have to alter it by doing 1 1/2 times the recipe or anything which is great, I have to do that with a lot of recipes.
So glad to hear you loved it so much!! Thank you for your kind comment, Tiffany!
Rachel
Amazing! I used brown butter that I made and added that to the crust. It was fabulous!
Drooling, Rachel! Yummy!!
Patricia G
I am going to make this for my dad’s bday. Do you think non-dairy sour cream would work? Also could the recipe be made in a muffin pan for individual portions?
I will make your original recipe the first time around but would like to try to make it gluten free and dairy free the 2nd time. I just ordered key lime juice. Can’t wait to try it
Hi Patricia, I think mom-dairy sour cream should work in theory. Though the condensed milk you’ll have to use coconut condensed milk to make it truly dairy free. And yes it can be made in smaller portions. I believe I have instructions on the post as you won’t need to bake as long. Please let me know how it goes making it dairy free?
Lynn B Spencer
Holy Key Lime Pie! This is outstanding and my go-to Key Lime Pie recipe.
Thank you so much, Lynn!
Patricia Border
Best pie ever! My bonus son’s birthday was today and I made it as a surprise for him! He loved it and everyone at the party became a believer in Key Lime Pie! It was super delicious.
Thank you so much Patricia for your sweet comment! And happy birthday to your bonus son!
Sharon
Can you sub honey for sugar in the making the crust? Would it be same amount as granulated sugar?
Hi Sharon, gosh, I think honey could really change the texture of it since it is liquid and sugar is a solid. If you try it, I would start with just a little — you might not have to use as much butter either. If you try it, let me know how it goes!
Carol
I can understand why this is an award-winning recipe! I made it for a friends birthday – whose favorite pie is key lime – and she just loved it. And she’s had many key lime pies i her day! We all did. Just the right balance of sweet and tart. Thanks Kathleen!
Thank you so much, Carol!! You made my year!
Debbie Haire
I’ve made this pie multiple times and it is amazing! I’m wondering if I could double it and bake in a 9×13 pan for bars for a larger crowd. Also I will definitely try it in a springform pan for ease of cutting.
Thank you so much Debbie, I think you can make it in a 9×13 if you double the recipe! And for sure, I have had many readers make it in a springform pan; I should reshoot in a springform as well! Thank you for your sweet comment, and a Merry Christmas to you!
karen sandoli
can this recipe filling wise be doubled andmade in a 10 in pie dish?
You can certainly double but I think it would be too much filling for a 10 inch pie. I’d suggest filling custard cups with the rest and baking with the pie.
Anick
I have to make a pie for thanksgiving but super busy. Have you made this and freeze it to save some time ? With or without whipped cream ?
I made this for my boss’ birthday and he said it was outstanding !
I personally have not frozen it but others have, I would freeze before whipped cream, you can serve it frozen or thawed and add whipped cream at serving. It will also be fine a few days made in advance in the fridge. So glad you love it!