Can you freeze key lime pie?

Key lime pie, with its creamy texture and zesty citrus flavor, is a classic American dessert. Whether you’ve just whipped up an easy key lime pie recipe for a hot summer day or have leftover key lime pie that you want to enjoy later, the question remains: Can you freeze key lime pie? The answer- YES! 

In this post, we’ll delve into the freezing process, share some helpful baking tips, and guide you through the steps to ensure your frozen key lime pie retains its authentic flavor and creamy filling.

Key Lime Pie Basics:

Before we dive into the freezing process, let’s quickly review the key components of a classic key lime pie. Some recipes make a custard using egg yolks, but my favorite recipe is even more simple, with a filling of only 3 ingredients: key limes (or regular limes), sweetened condensed milk and sour cream. It is house in a buttery and slightly salty graham cracker crust, and sometimes a meringue or whipped cream topping. The perfect blend of tangy citrus and sweetness makes key lime pie one of my favorite desserts. This recipe freezes and thaws extremely well- (though I suggest holding off on the whipped cream topping until you serve it.)

Ingredients needed for my perfect and easy Key Lime Pie recipe:

• Sweetened Condensed Milk
• Key Limes- for juice and zest (I find key limes at a basic grocery store, but you can always sub everyday limes if you can’t find them.)
• Sour Cream
• Graham Crackers for crust
• Melted butter
• Salt
• Whipped cream for topping if desired

Supplies needed for Key Lime Pie:

• Mixing bowls
• Whisk
• Pie Plate
• Cooling rack
• Food processor (for graham cracker crumbs if needed.)

Freezing Key Lime Pie:  

 Follow these simple steps for the best results:

• Cool Completely First: Make sure the pie is fully set and completely cooled after baking it. You don’t want any residual heat causing condensation in the freezer.

• Chill in the Fridge First: Before freezing, refrigerate the pie for a few hours to firm it up. This helps preserve the texture when it freezes.

• Wrap It Well: wrap the whole dish tightly with plastic wrap, then a layer of foil. You can also freeze individual slices—wrap each slice tightly and place in a freezer-safe bag or container.

• Whipped Cream for after: If you know you’re going to freeze your pie, I suggest holding off on the whipped cream until after it’s thawed. 

 

Thawing and Serving: When you’re ready to enjoy your frozen key lime pie, transfer it from the freezer to the refrigerator and let it thaw overnight. Avoid thawing at room temperature to preserve the pie’s texture. Once thawed, the pie can be served chilled for a refreshing treat on a hot day.

Helpful Tips for baking (and freezing) Key Lime Pie:

• Only a partial pie left over? Place individual slices on a plate, not touching and freeze until firm. Then wrap in plastic wrap 2x and place in an airtight bag or container. Thaw the same as outlined above. 
• Add fresh whipped cream before serving to your thawed pie.
• For added citrus flavor, include key lime zest in the pie filling. I don’t always add the zest, but love the color and extra lime flavor it brings. I also like to sprinkle lime zest on the top of the whipped cream. 
• If you’re short on time, bottled key lime juice can be a convenient substitute for fresh lime juice. (But I suggest at least half fresh juice if possible!)

Freezing key lime pie is not only a good idea, but it’s also a practical way to enjoy your favorite dessert at any time!