Key West Cream Pie Recipe

Escape to paradise with our Key West Cream Pie! This vibrant dessert features a light and zesty lime sponge cake layered with a luscious raspberry cream and finished with a rich, decadent chocolate ganache. A stunning twist on a classic, this recipe (developed for RSC #11) is sure to impress. Get ready for a taste of the tropics!

Prep Time 30 mins
Cook Time 65 mins
Calories 661.6 kcal
Protein 18g
Rating 3.4 (5 Reviews)
Key West Cream Pie 30

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Key West Cream Pie

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How to Make Key West Cream Pie

  1. Preheat oven to 350°F (175°C). Grease and flour a 9-inch pie dish.
  2. 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.
  3. 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.
  4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
  5. Pour batter into the prepared pie dish and bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
  6. Let the cake cool completely.
  7. 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.
  8. 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.
  9. Once the cake is completely cooled, spread half of the raspberry cream evenly over the top.
  10. Top with the other half of the cake and frost with the chocolate ganache.
  11. 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