Ingredients for Key West Cream Pie
- All Purpose Flour
- 1 ½ teaspoons baking powder
- a pinch of salt
- ¼ teaspoon baking soda
- Butter
- ¾ cup granulated sugar
- Egg
- Key Limes
- Buttermilk
- Cream Cheese
- ½ cup powdered sugar
- Milk
- Vanilla
- Raspberry Preserves
- Pecans
- Semi Sweet Chocolate Chips
- 2 cups heavy cream (1 cup for cream and 1/3 cup for ganache)
- Unsalted Butter
- Raspberries
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How to Make Key West Cream Pie
- Preheat oven to 350°F (175°C). Grease and flour a 9-inch pie dish.
- For the lime sponge cake: In a large bowl, whisk together 1 ½ cups all-purpose flour, 1 ½ teaspoons baking powder, ¼ teaspoon baking soda, and a pinch of salt.
- In a separate bowl, whisk together ¾ cup granulated sugar, ½ cup vegetable oil, 2 large eggs, 1 teaspoon lime zest, and 2 tablespoons lime juice.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Pour batter into the prepared pie dish and bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool completely.
- For the raspberry cream: In a bowl, beat 1 cup heavy cream until soft peaks form. Gradually add 1 cup raspberry jam and ½ cup powdered sugar until stiff peaks form.
- For the chocolate ganache: In a heatproof bowl, melt 6 ounces semi-sweet chocolate chips with ⅓ cup heavy cream in a double boiler or microwave.
- Once the cake is completely cooled, spread half of the raspberry cream evenly over the top.
- Top with the other half of the cake and frost with the chocolate ganache.
- Refrigerate for at least 2 hours before serving to allow the flavors to meld and the cream to set.
Nutrition Information (Approximate per serving)
Sodium
21 g
Sugar
202g
Fat
97g
Carbs
27g