Key Lime Pie With Cream Cheese

Name: Key Lime Pie With Cream Cheese
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Cuisine: American
Ingredients: 275 g Graham Cracker (275g graham crackers (~20 full sheets)); 10 tbsp Unsalted Butter (10 tbsp melted butter (140g)); 1 piece Cream Cheese (1 8oz block cream cheese (226g), room temperature*); 35 oz Sweetened Condensed Milk (35oz or 2 1/2 cans cans sweetened condensed milk (990g)); 1 cup Key Lime Juice (1 cup key lime juice, freshly squeezed (240g)); 1 tbsp Key Lime (1 tbsp key lime zest (2-3 limes)); 2 tsp Vanilla (2 tsp vanilla); ½ tsp Table Salt (1/2 tsp salt); 3 pieces Egg Yolks (3 egg yolks); 1 ½ cup Heavy Cream (1 1/2 cups heavy whipping cream, chilled (360g)); 2 tbsp Granulated Sugar (2 tbsp granulated sugar)

A classic American dessert with a graham cracker crust, a tangy cream cheese and key lime filling baked until set, topped with whipped cream.

45 minAmerican

Servings4

Add to grocery list

Plan it in the app to put it on your week.

Vegetarian
Pescatarian

Steps

1Pre-heat your oven to 325F (conventional / no fan) and prepare a 9" pie dish by brushing it with butter
2Add the graham crackers to a food processor and blitz until they form a fine crumb. Add the melted butter and blitz again to combine
3Transfer the crumbs to the pie dish and press down firmly to form a pie crust on the bottom and up the sides. I recommend taking your time with this step to ensure the crust is firm and evenly thick, especially on the edges, because if it is thinner in parts it can easily crack
4Bake in the pre-heated oven for just 7-8 minutes until the crust looks golden. Remove the pie dish from the oven but keep the oven on at 325F
5Add the block of cream cheese to a bowl and whisk for 2-3 minutes until it is creamy and doesn't have any lumps. Scrape the bowl along the way
6Add the sweetened condensed milk, key lime juice (strain it to remove seeds!), key lime zest, vanilla and salt to the bowl and whisk for 2-3 minutes until the ingredients are combined. You can also taste the filling and add a little more sweetened condensed milk or lime juice if you prefer!
7Add the egg yolks and whisk only until combined - do not overmix at this point
8Strain the filling into the pan with the baked crust to remove the zest and any lumps, using a spatula or spoon to pass it through the sieve. Because the filling is quite thick, it can be tough to strain so I don't recommend using a fine-mesh sieve for this step. If you want to save time, you can skip the straining altogether and just pour the filling into the pan*
9Bake the pie in the pre-heated oven for 22-24 minutes until it looks set around the edges but still slightly jiggles in the middle when you gently shake the pan
10Let the pie cool down at room temperature for 20 minutes, then transfer to the fridge. Refrigerate overnight (or at least for 6 hours) so the pie can fully set
11When the pie has cooled down, make the whipped cream topping. Whisk the heavy cream and sugar until the cream reaches medium-stiff peaks. Spread a thick layer of the cream on the pie (or pipe it on). Optionally, decorate the pie with key lime zest and slices
12Serve & enjoy!