Key Lime Cheesecake Pie
.
Yield
8 servingsPrep
15 minCook
20 minReady
160 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| For the crust | |||
| 2 | cups |
graham cracker crumbs
|
*
|
| 2 | tablespoons |
sugar
|
|
| ½ | cup |
butter
melted, cooled |
|
| For the filling | |||
| 8 | ounces |
cream cheese
softened |
|
| 15 | ounces |
milk, sweetened condensed
|
|
| ⅓ | cup |
key lime juice
|
|
| ⅛ | teaspoon |
limes
oil |
*
|
| 1 | cup |
sour cream
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| For the crust | |||
| 473 | ml |
graham cracker crumbs
|
*
|
| 3E+1 | ml |
sugar
|
|
| 118 | ml |
butter
melted, cooled |
|
| For the filling | |||
| 231.2 | ml/g |
cream cheese
softened |
|
| 433.5 | ml/g |
milk, sweetened condensed
|
|
| 79 | ml |
key lime juice
|
|
| 0.6 | ml |
limes
oil |
*
|
| 237 | ml |
sour cream
|
|
Directions
To prepare the crust.
Combine all of the crust ingredients and press into a 9 inch; pie pan or spring form pan.
Bake at 350℉ (180℃) F for about 20 minutes or until nicely golden brown, then set aside to cool.
To make the filling.
In a medium size bowl, thoroughly mix together the cream cheese and the milk, then blend in the Key lime juice and lime oil (if used).
Beat in the sour cream and mix until smooth, pour into the prepared crust and refrigerate for at least 2 hours before serving.
