There's nothing quite like the sweet, tart, creamy combination of key lime pie. And this key lime pie with cream cheese is the best you'll ever try, with a touch of tanginess to really set it off! Let me show you how to make it in less than 30 minutes.
And if you enjoy this recipe, you'll love my key lime pie ice cream recipe, too!
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❤️ Why You'll Love this Recipe
Quick and Easy - This is a beginner-friendly key lime pie recipe with just a few minutes of prep time and about 20 minutes of baking involved. And the ingredients are simple, too.
Creamy Texture - Cream cheese adds a nice tangy flavor and richness that makes this pie creamier and a lil' more complex tasting than the traditional key lime pie recipe. It's a dream to eat!
As a born-and-raised southerner, I prefer cold desserts because that Houston, Texas sun ain't no joke! So this pie stays in rotation all summer, along with my scratch-made banana pudding, peach cobbler ice cream, sweet potato cheesecake, and hibiscus ice cream.
What You'll Need for this Recipe
Real Key Limes are your best bet because we will use both the juice and the zest in this recipe for a zesty burst of flavor all throughout the pie.
Cream Cheese for that tang and texture. Use a full-fat cream cheese block--not cream cheese spread or whipped cream cheese--for the best results.
Egg Yolks help provide smooth texture and rich mouthfeel in custard-based pies like this one. I'm not normally particular about separating yolks from whites, but in this case, omitting the egg whites helps ensure your pie will set properly.
Check out the recipe card below for full ingredients list, measurements, nutrition facts, and step-by-step instructions!
Substitutions & Variations
Crust - You can crush up graham crackers, or use ready-made graham cracker crumbs, or even buy your favorite prepared graham cracker crust from the store. Though I will argue that this homemade crust is worth it!
Whipped Cream - This recipe includes instructions for making homemade whipped cream, which is very simple, but if you want to streamline things, you can use store-bought whipped cream instead.
Limes - You can make a great pie with a different lime variety, like the super common Persian lime carried in most U.S. grocery stores. Key lime has a more delicate flavor in comparison, so you will taste the difference, but use what you have available.
Shape - You can turn this recipe into key lime pie bars with cream cheese by using a square baking pan instead of a round pie pan. Or make mini key lime pies with cream cheese by using cupcake or muffin pans.
How to Make Cream Cheese Key Lime Pie at Home
Make the Crust
- Step 1: Mix the graham cracker crumbs, butter, sugars, and spices until evenly coated.
- Step 2: Press the crust ingredients into a pie pan, then par-bake until golden brown.
Pro Tip #1
I like to use a measuring cup to help me press the pie crust more evenly across the bottom of the pie plate and all along the sides.
Make the Filling
- Step 3: Zest and juice the limes.
- Step 4: Beat the cream cheese and egg yolks, then mix in the sweetened condensed milk and key lime zest and juice.
Pro Tip #2
Zesting the limes before juicing them is easier than the other way around. As you zest, make sure to stop when you reach the white pith of the lime skin. This part is bitter and will throw off the taste of your pie.
Prepare the Pie + Topping
- Step 5: Pour the filling into the par-baked crust, bake, and chill until set.
- Step 6: Whip the heavy cream, powdered sugar, and vanilla until fluffy with stiff peaks.
Pro Tip #3
If you don't have a stand mixer, you can make whipped cream in a blender or food processor. If you have the arm and wrist strength, you can even whip it by hand with a whisk and some patience!
Frequently Asked Questions
Store this pie wrapped in plastic wrap or aluminum foil and refrigerated. Keeps for up to one week.
Yes. To freeze key lime pie, wrap it snugly with plastic wrap, then again with a couple sheets of aluminum foil. Keeps for up to six months once frozen. If you want to be able to thaw out just a slice at a time, I recommend cutting the pie into portions and wrapping them individually.
How to Serve
Serve this unique key lime pie cold with a good dollop of whipped cream and a key lime twist if you wanna be extra! A side of raspberry sauce wouldn't hurt the situation either. Just saying.
Key lime pie season typically lasts from March to September here so this is an excellent dessert to bring to spring picnics or summer cookouts. Add it to your Easter dinner spread, too!
More Favorite Pie Recipes
Looking for other recipes like this? Try these:
I hope you enjoy this key lime pie recipe with cream cheese soon and very soon. And sharing is caring so be sure to pin this recipe for later and follow me over on Pinterest. Thanks for reading!
📖 Recipe
The Best Key Lime Pie with Cream Cheese
Equipment
- 1 whisk
- 1 stand mixer or hand mixer
Ingredients
For the Graham Cracker Crust
- 1 ¾ cup graham cracker crumbs about 16 graham cracker sheets
- ½ cup unsalted butter melted
- ¼ cup granulated sugar
- 2 tablespoons brown sugar packed
- ½ teaspoon ground ginger
- ½ teaspoon ground nutmeg
- ¼ teaspoon fine sea salt
For the Key Lime Pie Filling
- 1 pound key limes to yield about ⅓ cup key lime juice and zest
- 6 ounces cream cheese softened to room temperature
- 3 egg yolks
- 28 ounces sweetened condensed milk
For the Whipped Cream Topping
- 1 cup heavy cream
- 3 tablespoons powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Make the Graham Cracker Crust: Preheat oven to 350 degrees Fahrenheit. Combine graham cracker crumbs, melted butter, granulated sugar, brown sugar, ginger, nutmeg, and salt in a mixing bowl and stir until evenly coated.1 ¾ cup graham cracker crumbs, ½ cup unsalted butter, ¼ cup granulated sugar, 2 tablespoons brown sugar, ½ teaspoon ground ginger, ½ teaspoon ground nutmeg, ¼ teaspoon fine sea salt
- Firmly press the crust into the bottom and up the sides of pie pan to form the crust. Place pan in oven to par-bake crust for 15-18 minutes or until crisped up and golden. Set aside to cool.
- Make the Pie Filling: While the crust par-bakes, zest key limes then juice them.1 pound key limes
- Using a stand mixer with a paddle attachment fitted or a hand mixer, beat the cream cheese until smooth (about two minutes), then beat in the egg yolks for another minute. Pour in key lime juice and zest and sweetened condensed milk, and mix until uniform and smooth.6 ounces cream cheese, 3 egg yolks, 28 ounces sweetened condensed milk
- Make the Pie: Pour and spread key lime filling into cooled pie crust then place pan into oven to bake for 10-12 minutes or until pie filling is just set and crust is golden brown.
- Cool pie for about 45 minutes then transfer to refrigerator to chill and set for at least three hours.
- Make the Whipped Cream: When ready to serve, add heavy cream, powdered sugar, and vanilla extract to stand mixer with whisk attachment fitted or hand mixer and beat until fluffy, stiff peaks form. Served chilled pie with whipped cream on top.1 cup heavy cream, 3 tablespoons powdered sugar, 1 teaspoon vanilla extract
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