Key Lime Pie Trifle is a vibrant, zesty twist on the classic Key Lime Pie, presented in an elegant, layered format. Perfect for summer gatherings or whenever you crave something refreshing yet rich, this trifle balances the tartness of key lime with velvety cream and the crunch of graham crackers. Each spoonful offers a burst of citrus brightness and a cloud of sweet, creamy textures that melt in your mouth. Unlike traditional pie, this version is no-bake, simple to assemble, and ideal for serving in individual glasses or a large trifle bowl. Whether you’re entertaining guests or treating yourself, this delightful dessert delivers flavor and presentation in equal measure.
Ingredients
For the crust layer:
1½ cups graham cracker crumbs
¼ cup granulated sugar
½ cup unsalted butter, melted
For the key lime layer:
1 can (14 oz) sweetened condensed milk
½ cup key lime juice (freshly squeezed or bottled)
1 tbsp key lime zest
1 cup heavy whipping cream (chilled)
¼ cup powdered sugar
1 tsp vanilla extract
For the whipped topping:
1 cup heavy whipping cream (chilled)
2 tbsp powdered sugar
½ tsp vanilla extract
Optional garnish:
Lime slices or wedges
Graham cracker crumbs
Fresh mint leaves
Instructions
- Prepare the graham cracker layer:
In a medium bowl, combine graham cracker crumbs and granulated sugar. Pour in melted butter and stir until the mixture resembles wet sand. Set aside to cool slightly while you prepare the other components. - Make the key lime filling:
In a large bowl, whisk together sweetened condensed milk, key lime juice, and lime zest until smooth. The mixture should begin to thicken slightly from the acid in the lime juice reacting with the milk. - Whip the cream for the filling:
Using a hand or stand mixer, beat 1 cup of chilled heavy cream with ¼ cup powdered sugar and 1 tsp vanilla extract until stiff peaks form. Gently fold the whipped cream into the key lime mixture until fully incorporated, forming a light and airy lime mousse. - Prepare the whipped topping:
In a clean mixing bowl, beat the remaining 1 cup heavy cream with 2 tbsp powdered sugar and ½ tsp vanilla until soft peaks form. This will be used as the top layer of the trifle. - Assemble the trifle:
In a large trifle bowl or individual serving glasses, start with a layer of graham cracker crust at the bottom. Spoon or pipe a layer of key lime filling over the crust. Follow with a layer of whipped cream topping. Repeat the layers until your dish is filled, finishing with a generous swirl of whipped topping on top. - Garnish the trifle:
Sprinkle extra graham cracker crumbs over the final whipped cream layer. Add a twist of lime zest, a thin lime slice, or a sprig of mint for a fresh, decorative touch. - Chill and serve:
Refrigerate the trifle for at least 2–3 hours (or overnight) to allow the layers to set and the flavors to meld. Serve chilled, and enjoy the balance of tart lime and sweet cream in every spoonful.