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A slice of crockpot key lime pie on a white plate.

Crockpot Key Lime Pie

This Crockpot Key Lime Pie is a creamy, tangy, and refreshing dessert made right in your slow cooker. It’s easy to prep and perfect for warm weather—or anytime you want a taste of the tropics without turning on the oven.
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Author Kori
Prep Time 8 minutes
Cook Time 2 hours
Total Time 2 hours 8 minutes
Course Slow Cooker Dessert Recipes
Cuisine American
Servings 10
Calories 573 kcal

Equipment

  • 7 to 8" springform pan with removable bottom (Use any pan that fits inside your crockpot. If you don’t have one, line the bottom of the insert with parchment paper, leaving extra up the sides to act as handles for easy lifting once the pie has cooled.)

Ingredients
  

  • 8 ounces crushed graham crackers
  • ½ cup butter, melted
  • 3 ( 14-ounce) cans sweetened condensed milk
  • ½ cup sour cream
  • ¾ cup key lime juice
  • 1 tablespoon lime zest

Instructions
 

  • Mix the graham cracker crumbs with melted butter and sugar. Press the mixture into the bottom of a prepared 8 or 9" cake pan that will fit your crockpot insert. If you don't have a cake pan that will fit your pot. Use a crockpot liner and make the pie directly in the pot.
    Mixing the crockpot key lime pie batter ingredients in a large mixing bowl.
  • In a bowl whisk together the sweetened condensed milk, sour cream, key lime juice, and lime zest.
    Making the slow cooker key lime pie graham cracker crust then pressing into the bottom of a springform pan.
  • Pour into the pan. Cover the crockpot with a clean towel or several layers of paper towels. Place the crockpot lid on top. Cook on high for 1½ to 2 hours or until you start to see small bubbles in the pie. Do not allow it to brown.
    Pouring the key lime pie batter into the graham cracker crust in a springform pan.
  • Remove, let cool then refrigerate. Serve with whipped cream and lime zest garnish.
    Placing the slow cooker key lime pie into the crock pot then cover with a towel and the lid.

Video

Notes

For more helpful hints, substitution ideas, cooking tips, and other delicious recipes check out my post above.
TIPS: Use a clean towel or paper towels under the lid to prevent condensation from dripping onto the pie. Don’t let the pie brown—watch for small bubbles and a set edge. Let it cool completely before refrigerating so it sets properly. If your pan doesn’t fit, use a crockpot liner and press the crust directly into the insert.
VARIATIONS: Swap key lime juice with lemon juice for a citrusy twist. For a different crust, use crushed gingersnaps or vanilla wafers instead of graham crackers.
SERVING SUGGESTIONS: Serve chilled with whipped cream and a sprinkle of lime zest. Add a thin lime slice or twist for garnish. This pie makes a refreshing finish to any summer meal, especially after grilled meats or barbecue.

 

Nutrition

Calories: 573kcalCarbohydrates: 85gProtein: 12gFat: 22gSaturated Fat: 13gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 0.4gCholesterol: 66mgSodium: 390mgPotassium: 521mgFiber: 1gSugar: 70gVitamin A: 640IUVitamin C: 9mgCalcium: 376mgIron: 1mg
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