Key Lime Cream Cheese Pie
This Key Lime Cream Cheese Pie is a smooth, tangy, and creamy dessert with a buttery graham cracker crust and a refreshing citrus flavor, perfect for warm-weather treats.
Equipment
- Mixing bowl
- Electric mixer for blending the filling
- 9-inch pie pan
- Oven for baking the crust
- Spatula for smoothing the filling
- Refrigerator for chilling the pie
Ingredients
- 1.5 cups graham cracker crumbs finely crushed
- 0.25 cup granulated sugar for crust
- 6 tbsp unsalted butter melted
- 8 oz cream cheese softened
- 1 can sweetened condensed milk (14 oz)
- 0.5 cup key lime juice freshly squeezed
- 1 tbsp lime zest finely grated
- 1 tsp vanilla extract
- 1 cup whipped topping for garnish
- 1 slice lime for garnish
Instructions
- Preheat oven to 350°F (175°C).
- In a mixing bowl, combine graham cracker crumbs, granulated sugar, and melted butter. Mix until the texture resembles wet sand.
- Press the mixture firmly into a 9-inch pie pan. Bake for 8-10 minutes, then let cool completely.
- In a mixing bowl, beat the cream cheese with an electric mixer until smooth. Gradually add the sweetened condensed milk, key lime juice, lime zest, and vanilla extract. Beat until fully combined.
- Pour the key lime filling into the cooled crust and smooth the top with a spatula.
- Refrigerate for at least 4 hours or until fully set.
- Top with whipped topping and lime slices before serving.
Notes
- Optional Equipment: A food processor can be used to crush graham crackers for a finer texture.
- Customization: Use a pre-made graham cracker crust for a no-bake version.
- Storage: Store covered in the refrigerator for up to 4 days.
- Serving Tip: Best served chilled for a refreshing citrus flavor.