Ingredients
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Crust: 1 ½ cups graham cracker crumbs, 3 tbsp sugar, 6 tbsp unsalted butter (melted).
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Filling: 8 oz cream cheese (softened), 1 cup heavy whipping cream, 14 oz sweetened condensed milk, ½ cup key lime juice, zest from 2 limes.
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Topping: 1 cup heavy whipping cream, 3 tbsp powdered sugar, Lime zest (optional garnish).
Instructions
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Crust: Mix crumbs, sugar, and melted butter. Press firmly into a 9-inch pie pan using a flat glass for an even layer. Chill in the fridge while making the filling.
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Whip Cream: In one bowl, whip 1 cup of heavy cream to stiff peaks; set aside.
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Mix Filling: In a separate bowl, beat cream cheese until smooth. Add condensed milk, lime juice, and zest; mix until well combined.
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Fold: Gently fold the whipped cream into the lime mixture until light and fluffy.
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Set: Pour into the crust and refrigerate for at least 3 hours (or overnight) until firm.
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Topping: Whip the remaining 1 cup of heavy cream and powdered sugar to medium-stiff peaks.
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Finish: Spread or pipe the topping over the pie. Garnish with lime zest and serve cold.
Notes
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Juice Tip: If you can’t find fresh Key Limes (which are smaller and more tart), bottled “Nellie & Joe’s Key Lime Juice” is a fantastic and widely available substitute.
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Texture: For the cleanest slices, ensure the pie is thoroughly chilled. Dipping your knife in hot water before slicing also helps.
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Storage: This pie keeps well in the fridge for up to 3 days. It can also be frozen for a “frozen lime pie” experience—just thaw for 15 minutes before serving.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Desserts
- Method: No-cook
- Cuisine: American
- Diet: Vegetarian