Total Time
1hr 10mins
Prep 10 mins
Cook 1 hr

I came up with this on the fly, after a HUGE craving for Key Lime pie set in. It's basically the same recipe that I used years ago to make "cherry cheese cake", which came from a magazine. You might want to start out with only 1/3 cup lime juice - then add the remainder, if the filling isn't tart enough.

Ingredients Nutrition

Directions

  1. Let cream cheese soften at room temperature for at least an hour.
  2. Beat with a mixer on low speed for about a minute.
  3. Add eagle brand milk, and mix on low speed til creamy and well combined.
  4. Add vanilla and key lime juice, and stir with a spoon (important to not use mixer at this point), til all juice is incoportated.
  5. I'm laughing at my cookbook terms - just make sure it's well mixed.
  6. Chill at least one hour. Top with whipped cream, garnish with lime slices if desired.
Most Helpful

5 5

I love key lime pie and this recipe didn't disappoint. Wonderful flavor and was enjoyed by the whole family. Made for PAC Spring2010.

4 5

Terrific and easy to prepare pie. As you can see from my photo, I made a pie crust instead of the graham cracker crust. I had this dough in the freezer and decided to use it. I also tinted the filling slightly green with just a couple of drops of food coloring. Otherwise, I made it as directed. I adopted velvet_sj as part of the Spring Pick-a-Chef.

5 5

Simply delicious!!! My only suggestion would be using a thicker (homemade) crust. Your 'terminology' had me in giggles as well but your recipe turned out great. Of all the Key Lime Pies I've eaten, tried, created - THIS particular recipe has the consistency I prefer. (I live in South Florida - Key Lime pie is a MUST, lol) -Thanks!!