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!
Prep Time15 minutesmins
Cook Time15 minutesmins
Total Time30 minutesmins
Servings: 8servings
Calories: 534kcal
Author: Lucy Brewer
Ingredients
Crust:
1 ¼cupsgraham cracker crumbs
3tablespoonsgranulated sugar
⅓cupmelted butter
Filling:
3ouncesregular cream cheesenot low-fat
1cansweetened condensed milk14-ounce
4largeegg yolks
⅔cupfreshly squeezed lime juiceI use 1/4 cup freshly squeezed Key lime juice and finish with regular limes
1tablespoonlime zestoptional
Whipped topping:
1 ½cupsheavy whipping cream
2tablespoonsgranulated sugar
Dash of vanilla
Garnish:
Lime zest and slices
Instructions
Crust:
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.
Filling:
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.
Whipped Topping:
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.