Florida Key Lime Pie

70 Reviews

“No bake Key Lime pie - easy and sooo goood! Vanilla extract may be substituted with lemon extract.” - by Marion McWhorter

Ingredients

1 (9 inch) prepared graham cracker crust
2 (8 ounce) packages cream cheese, softened
2 (14 ounce) cans low-fat sweetened condensed milk
3/4 cup key lime juice
1 teaspoon grated lime zest
1/4 teaspoon salt
1 cup heavy cream, chilled
1 teaspoon vanilla extract
3 tablespoons confectioners' sugar

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Metric US

Original recipe yields 1 pie

Directions

To Make Lime Filling: In a large mixing bowl, whip cream cheese until fluffy. Add condensed milk, lime juice, lime rind, and salt. Whip until mixture is smooth. Pour into graham cracker crust. Cover with plastic wrap and chill thoroughly.
To Make Topping: In a medium bowl, whip cream until soft peaks form. Add vanilla or lemon extract and confectioners' sugar. Continue to whip until cream forms stiff peaks. Place topping in a fine-mesh sieve and place sieve over a bowl to catch liquid that drains off. Cover topping tightly with plastic wrap and allow to drain for 2 hours.
Before serving, discard liquid that has drained from topping. Spread topping over pie.

Nutrition

Amount Per Serving (8 total)

Calories
921 cal
46%

Fat
43.3 g
67%

Carbs
107.6 g
35%

Based on a 2,000 calorie diet

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Reviews (70)

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Christiane Potts

Mar. 16, 2003

"Since moving south I've fallen in love with key lime pie and have been searching for and making recipes for this delight ever since. This has to be the best tasting one I've come across thus far. It ..." See morehelp too that it's so easy to make. Wish there were more than 5 stars to give."

MIA77

Jan. 10, 2004

"Pretty good. More like a key lime cheescake. I don't understand why people think it was too tart--I added more lime juice and zest than the recipe called for! The wipped topping beats any you'll ever ..." See morefind in the store. I made a homemade graham cracker crust, also."

NELLIRENE

Jun. 29, 2003

"Half say too tart, half say just fine. I discovered that hand squeezing made a mild key lime pie/cheesecake, whereas an electric jucier made the pie more tart. I suspect more oils are extracted with..." See more the juicer."

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