Key Lime Pie
"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. My family and friends like the tartness better, but the key limes are a little mild. Some times If I'm making two pies, use 3 full pkgs of cream cheese. Meaning each pie gets 14oz....recipe is ver versatile."
photo by CaliforniaJan
- Ready In:
- 1hr 10mins
- Ingredients:
- 8
- Serves:
-
8-10
ingredients
- 10 ounces cream cheese
- 14 ounces Eagle Brand Condensed Milk (sweetened condensed milk, NOT evavorated milk)
- 1⁄2 cup key lime juice
- 1 teaspoon vanilla
- 1 graham cracker pie crust
- whipped cream or Cool Whip
- lime slice (to garnish)
- buy bottled key lime juice, it's hard to find fresh in my area, also the same company makes key lemon juice, that works really w
directions
- Let cream cheese soften at room temperature for at least an hour.
- Beat with a mixer on low speed for about a minute.
- Add eagle brand milk, and mix on low speed til creamy and well combined.
- Add vanilla and key lime juice, and stir with a spoon (important to not use mixer at this point), til all juice is incoportated.
- I'm laughing at my cookbook terms - just make sure it's well mixed.
- Chill at least one hour. Top with whipped cream, garnish with lime slices if desired.
Questions & Replies
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Reviews
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Is it okay to use the 8oz package, or do I specifically need 10? They only come in 8 oz these days.
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I love key lime pie and this recipe didn't disappoint. Wonderful flavor and was enjoyed by the whole family. Made for PAC Spring2010. -
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. -
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!! -
My DD made this for a 4th of July picnic and it was wonderful! I had never tasted key lime pie before and I enjoyed it a lot. Loved the tart flavor of the lime with the cool creamy filling. Thank you velvet_sj for sharing your recipe!
Tweaks
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Not for purists, but a nice fluffy sweet variation on a classic dessert. My daughter loves making this every chance she gets. I reduce the cool whip a bit to make it a bit firmer and using the whipped cream cheese makes incorporation easier. A little almond extract is a nice touch too. I recommend Nellie and Joes Key Lime juice if it's available in your area. And for the love of all that is sweet and holy, do not add green food coloring. Real Key Limes are yellow!
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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.
RECIPE SUBMITTED BY
lindieb
San jose, 43
<p>I've always loved to cook. I made my first scratch cake at age 7, (German Chocolate). I love all types of cuisine, but after migrating to California 10 years ago, and love the food here, and learning how to prepare the favorites of my Cali, family and friends. That being said, my passion in cooking is keeping the recipes and traditions I learned from my mother and grandmother, back home in the south, alive Not that even their recipes can't be improved. One example is my grandmother (in my mind) made the best pot roast to ever grace a table. Then, my boyfriend persuaded me to add red wine to the cooking liquid. It's still my granny's pot roast, only better. But, so far, nothing I've learned here, improves my Texas style Chicken Fried Steak. And cornbread??? It seems Californians think it should be like cake, made mostly of flour with a hint of corn meal, rather than cooked in a bacon seasoned cast iron skillet - they key ingredient being corn meal, with a scant amount of flour. My newest interest is learning more about Asian cooking, of all varieties, with the possible exception of sushi. Where I come from, you hand us some fish, we roll it in cornmeal, fry it, and make some hushpuppies ;)</p>
