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Creamy Crockpot Key Lime Pie

Creamy Crockpot Key Lime Pie

This Creamy Crockpot Key Lime Pie is a rich and tangy slow cooker dessert with a silky custard filling and buttery graham cracker crust. Perfect for summer gatherings, this easy make-ahead pie delivers classic Key lime flavor with minimal effort and no oven required.
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Prep Time 20 minutes
Cook Time 2 hours 30 minutes
Chilling Time 4 hours
Total Time 6 hours 50 minutes
Servings: 10 slices
Course: Dessert
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups graham cracker crumbs
  • 1/4 cup caster sugar
  • 6 tbsp melted butter
  • 225 g cream cheese, softened
  • 2 cans sweetened condensed milk (14oz each)
  • 4 large egg yolks
  • 3/4 cup fresh Key lime juice
  • 2 Key limes, zested
  • whipped cream and lime zest for serving (optional)

Equipment

  • 6-quart slow cooker
  • mixing bowls
  • Electric hand mixer
  • measuring cups and spoons
  • rubber spatula
  • parchment paper

Method
 

  1. Line the base and sides of a 6-quart slow cooker with parchment paper, leaving overhang for easy lifting. Lightly grease the parchment.
  2. In a bowl, combine the graham cracker crumbs, caster sugar, and melted butter until the mixture resembles wet sand.
  3. Press the crumb mixture firmly into the bottom of the lined crockpot to create an even crust layer.
  4. Beat the softened cream cheese in a large bowl until smooth and completely lump-free.
  5. Add the sweetened condensed milk and mix until silky and fully combined.
  6. Add the egg yolks one at a time, then stir in the Key lime juice and lime zest until smooth.
  7. Pour the filling over the prepared crust and smooth the top evenly with a spatula.
  8. Place two layers of paper towels under the crockpot lid to absorb condensation. Cook on LOW for 2 to 2.5 hours until the edges are set and the center slightly jiggles.
  9. Turn off the slow cooker and allow the pie to cool with the lid slightly ajar for 30 minutes. Carefully lift it out using the parchment overhang.
  10. Refrigerate for at least 4 hours or overnight before slicing. Serve cold with whipped cream and extra lime zest.

Notes

For the best texture, refrigerate the pie overnight before slicing. Use bottled Key lime juice if fresh Key limes are unavailable. Place paper towels under the crockpot lid during cooking to absorb condensation. For a gluten-free version, use certified gluten-free graham crackers.