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Key West Cream Pie

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“Move over Boston! Here comes Key West Cream Pie. A delicately lime flavored sponge cake with a decadent raspberry cream sandwiched between and drenched in chocolate ganache. Developed for RSC #11.”
1hr 5mins

Ingredients Nutrition


  1. Preheat oven to 350*F (175*C). Grease or spray with non-stick cooking spray an 8-inch cake pan and set aside.
  2. In a small mixing bowl, mix together the flour, baking powder, baking soda and salt; set aside.
  3. In a large mixing bowl, cream butter and sugar and beat until blended.
  4. Beat in the egg, lime zest, and juice.
  5. Alternately stir into the creamed mixture the flour mixture and buttermilk mixing well.
  6. Pour batter into prepared pan and bake for about 35 to 40 minutes or until wooden toothpick inserted in center comes out clean; allow cake to cool in pan for 5 minutes, turn cake out onto cooling rack and allow to cool completely.
  7. For the raspberry cream, on medium speed of mixer, beat the cream cheese and powdered sugar together, add milk, and vanilla; gently fold raspberry preserves and pecans into cream mixture.
  8. For the chocolate ganache, melt chocolate, cream & butter in double boiler over boiling water until melted and smooth; add vanilla, and whisk to combine.
  9. To assemble, when the sponge cake is completely cool, cut in half with a bread knife to form 2 equal layers; remove "top" and spread bottom of cake with the raspberry cream, replace top and pour chocolate ganache over top allowing it to drip down the sides of cake.
  10. Garnish with fresh raspberries and/or strawberries if desired.
  11. Please note: Leftovers can be covered and stored in refrigerator.

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