Why Make This Recipe
Key Lime Pie with Cream Cheese is a delightful dessert that combines the tangy flavor of key limes with the rich creaminess of cream cheese. This pie is not only refreshing but also easy to make. It’s perfect for hot summer days, gatherings with friends, or as a sweet treat for your family. With its smooth filling, crunchy crust, and whipped cream topping, this pie is sure to impress.
How to Make Key Lime Pie With Cream Cheese
Ingredients:
- 1 (14 oz) can sweetened condensed milk
- 8 oz cream cheese, softened
- 1/2 cup key lime juice
- 1 teaspoon lime zest
- 1 teaspoon vanilla extract
- 1 pre-made graham cracker crust
- Whipped cream (for topping)
- Lime slices (for garnish)
Directions:
- Preheat the oven to 350°F (175°C).
- In a mixing bowl, combine the sweetened condensed milk and softened cream cheese until smooth.
- Add the key lime juice, lime zest, and vanilla extract, mixing until fully incorporated.
- Pour the filling into the pre-made graham cracker crust.
- Bake for 10 minutes, then remove from the oven and let cool.
- Refrigerate for at least 2 hours before serving.
- Top with whipped cream and garnish with lime slices before serving.
How to Serve Key Lime Pie With Cream Cheese
Serve this pie cold, straight from the refrigerator. It’s best enjoyed after chilling for a couple of hours. For an extra touch, add a dollop of whipped cream on each slice and a lime slice for decoration.
How to Store Key Lime Pie With Cream Cheese
Store any leftovers in the refrigerator. Cover the pie loosely with plastic wrap or aluminum foil. It’s best eaten within 3 days for maximum freshness.
Tips to Make Key Lime Pie With Cream Cheese
- Make sure your cream cheese is softened for easy mixing.
- You can adjust the amount of key lime juice to make the pie more or less tart, depending on your preference.
- For added flavor, consider using freshly squeezed key lime juice if available.
Variation
For a fun twist, try adding coconut flakes to the filling or topping for a tropical flavor. You can also switch to a chocolate crust for a richer taste.
FAQs
1. Can I use regular limes instead of key limes?
Yes, you can substitute regular limes, but the flavor will differ slightly.
2. How long can I keep the pie in the fridge?
The key lime pie is best enjoyed within 3 days of making it.
3. Can I freeze Key Lime Pie With Cream Cheese?
Yes, you can freeze the pie, but it’s best to thaw it in the fridge before serving for optimal texture.
Key Lime Pie with Cream Cheese
Ingredients
For the filling
- 1 can sweetened condensed milk 14 oz
- 8 oz cream cheese softened
- 1/2 cup key lime juice
- 1 teaspoon lime zest
- 1 teaspoon vanilla extract
For the crust and topping
- 1 pre-made graham cracker crust
- to taste Whipped cream for topping
- to taste Lime slices for garnish
Instructions
Preparation
- Preheat the oven to 350°F (175°C).
- In a mixing bowl, combine the sweetened condensed milk and softened cream cheese until smooth.
- Add the key lime juice, lime zest, and vanilla extract, mixing until fully incorporated.
- Pour the filling into the pre-made graham cracker crust.
Baking
- Bake for 10 minutes, then remove from the oven and let cool.
- Refrigerate for at least 2 hours before serving.
Serving
- Top with whipped cream and garnish with lime slices before serving.