Creamy Key Lime Pie
This Creamy Key Lime Pie is baked to perfection in a homemade graham cracker crust and has the perfect balance of sweetness and tang.
Ingredients
Graham Cracker Crust *See Notes
- 1 1/2 cups of Graham Cracker Crumbs
- 1/4 cup granulated sugar
- 6 Tablespoons melted butter
Creamy Key Lime Filling
- 8 oz Cream Cheese -Room Temperature
- 14 oz can Sweetened Condensed Milk
- 2 Eggs
- 1/2 Cup heavy cream
- 3/4 cup Key Lime Juice ** See Notes
Whipped Cream Topping
- 3/4 cup Heavy Whipping Cream
- 1/4 cup powdered sugar
- 1/2 Teaspoon Vanillas Extracts
Instructions
Graham Cracker Crust
- Preheat oven to 350 degrees
- Mix together the 3 ingredients of the crust
- Press into a 9-9.5 inch pie plate
- Bake for 10 minutes and allow to cool completely
Creamy Key lime pie filling
- In a mixing bowl beat the cream cheese until it is smooth and creamy
- Add the sweetened condensed milk and until it is incorporated
- Add Key Lime juice and mix well
- Beat in one egg at a time
- Add cream and mix until everything is incorporated
- Pour into the prepared crust
- Bake for 35-40 minutes
- Remove from the oven and allow cool to room temperature
- Chill for at least 3 hours before serving
Whipped Cream
- Pour Cream , powdered sugar and vanilla into a bowl and whip with a wire whisk attachment until soft peaks form
- Either pipe or spread whipped cream on the pie or individual slices
Notes
Key Lime Juice has a specific , for this pie I used Nellie & Joe\'s Key West Lime Juice but fresh Key Lime juice could be used as well.
If you need more directions on the Graham Cracker Crust click HERE
Tried this recipe?Let us know how it was!