The Best Key Lime Pie with Cream Cheese

Course: Dessert

Cuisine: American

Diet: Vegetarian

Prep Time: 5

Cook Time: 25

Chill Time: 3

Total Time: 3 30

Servings: servings

Calories: 381kcal

Author: Jazzmine Woodard

Simple, ultra-creamy key lime pie with sweet, tart, and tangy flavor, topped with whipped cream

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Equipment

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

Notes

Preparation

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!

Modifications

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!

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.

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.

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.

Storage

Store this pie wrapped in plastic wrap or aluminum foil and refrigerated. Keeps for up to one week.

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.

Nutrition