Desserts

‘I Die’ Key Lime Pie

8 oz Cream cheese, softened
1 14 oz Can Sweetened condensed milk
3/4 Cup Fresh squeezed key lime juice. Usually ends up being about 1 lb. of limes. (You may also substitute with a quality bottled key lime juice)
1 Pint Heavy whipping cream (half for filling, half for garnish on top)
1/4 Cup Butter, melted
1 Sleeve honey graham crackers

Crush graham crackers until they are evenly crushed into crumbs. Add melted butter and mix until butter is evenly distributed. Press into pie pan until bottom and sides are evenly covered with a thin layer of crumbs. Set aside.

Whip the whipping cream until soft peaks form. Divide in half, set aside.

Beat the cream cheese until smooth. Add sweetened condensed milk and blend until smooth. Add key lime juice and mix until smooth. Add half of the whipped cream to the cream cheese mixture and gently fold until evenly combined.

Pour mixture into pie pan. Use a spatula to spread the filling evenly.

Place in freezer for 4 hours or until set.

Remove from freezer and top with the remaining whipped cream.

I like to save one lime and cut it into thin slices. Arrange lime slices on top of pie – one for each slice of pie. You can also slice the pie first and then add a lime garnish to each serving.

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