A classic key lime pie recipe with a little cream cheese added and fresh squeezed juice from key limes and regular limes. It's easy and refreshing!
Author: Lucy Brewer
1 1/4cupsgraham cracker crumbs
3ouncesregular cream cheesenot low-fat
1cansweetened condensed milk14-ounce
2/3cupfreshly squeezed lime juiceI use 1/4 cup freshly squeezed Key lime juice and finish with regular limes
1 1/2cupsheavy whipping cream
Dash of vanilla
Lime zest and slices
Preheat oven to 375. Stir together graham cracker crumbs and sugar until well mixed. Stir in melted butter with a fork and mix well.
Press evenly into 9-inch pie plate, covering bottom and sides. Bake crust for 10 minutes, then remove and cool in pie plate on a rack.
Turn oven down to 350. Place cream cheese in stand mixer or large bowl if using hand mixer, and mix for 2-3 minutes.
Add condensed milk to cream cheese and turn mixer on medium-high to high for several minutes until cream cheese is completely mixed into the condensed milk. The mixture should be silky smooth with no visible chunks of cream cheese.
Add egg yolks and mix until combined well. Add juice and zest if using and mix well. Pour filling into crust and bake on middle rack for 15 minutes. Remove pie from oven and cool completely on rack (at least 45 minutes.)
Chill pie, lightly covered, at least 8 hours or overnight.
Place heavy cream in bowl of cold stand mixer (you can put the bowl in the freezer for 10 minutes) and add sugar and vanilla. Beat on medium for about 2 minutes then turn mixer to high. Whip until soft peaks form, watching carefully not to over-mix.
Pie can be made 2 days ahead.
Recipe from SouthernFoodandFun.com. Nutrition counts are provided as estimates only. Southern Food and Fun makes no guarantee as to the accuracy of these nutritional values as ingredients and serving sizes may vary from person to person.