Key Lime Cheese Pie
Key Lime Cheese Pie recipe
Yield
8 servingsPrep
30 minCook
0 minReady
8 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 14 | ounce |
milk, sweetened condensed
|
|
| 8 | ounces |
cream cheese
softened |
|
| ¾ | cup |
key lime juice
plus 2 tablespoons |
|
| ½ | teaspoon |
vanilla extract
|
|
| 1 |
graham cracker pie crust
9 inch, baked |
*
|
|
| 1 | pint |
heavy whipping cream
|
*
|
| ¼ | cup |
sugar
|
|
|
limes
for garnish, slices |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 404.6 | ml/g |
milk, sweetened condensed
|
|
| 231.2 | ml/g |
cream cheese
softened |
|
| 177 | ml |
key lime juice
plus 2 tablespoons |
|
| 2.5 | ml |
vanilla extract
|
|
| 1 | each |
graham cracker pie crust
9 inch, baked |
*
|
| 473 | ml |
heavy whipping cream
|
*
|
| 59 | ml |
sugar
|
|
| 1 | x |
limes
for garnish, slices |
*
|
Directions
Put the condensed milk, cream cheese, lime juice and vanilla in a food processor fitted with the steel blade, and process for 5 minutes. (Or beat in a mixer fitted with a wire whip for 15 minutes.)
Spoon the filling into the cooled pie crust, and refrigerate at least 8 hours, until filling is firm.
Whip the cream with the sugar until soft peaks form.
Spread on pie.
Garnish the pie with lime slices.
