Lime Cheesecake Pie
Ingredients
- 1 package (8 ounces) cream cheese, softened
- 1 can (14 ounces) sweetened condensed milk
- 1/3 cup lime juice
- 1-1/2 teaspoons vanilla extract
- 1 graham cracker crust (9 inches)
- 1 carton (8 ounces) frozen whipped topping, thawed (3 cups)
- Grated lime zest, optional
Directions
- In a large bowl, beat cream cheese until smooth. Beat in milk, lime juice and vanilla. Pour into crust. Refrigerate for 2 hours. Spread or pipe with whipped topping; refrigerate 1 hour longer. If desired, garnish with lime zest.
Key Lime Cheesecake Pie Tips
Can you use bottled lime juice to make key lime cheesecake pie?
We recommend fresh lime juice over bottled when it comes to this delicious pie. But in a pinch, you can substitute a combination of bottled lime juice and bottled lemon juice in equal proportions to get a similar key lime flavor. (Here's the
difference between key limes and regular limes
Can you make the graham cracker crust from scratch when making key lime cheesecake pie?
Absolutely! In fact, we encourage it! While a store-bought crust is convenient, a
homemade graham cracker crust
is fast and easy and can make a big difference in the final dish.
How long can you store key lime cheesecake pie last for?
You can keep key lime cheesecake pies in the refrigerator for up to 3 days and in the freezer for up to 2 months. Store in an airtight container and remove as much air as possible to give it the longest shelf life. If you're making it ahead, freeze and make sure to thaw before serving. Check out these
key lime recipes
that go beyond pie!
Nutrition Facts
1 piece: 447 calories, 24g fat (14g saturated fat), 46mg cholesterol, 274mg sodium, 50g carbohydrate (45g sugars, 0 fiber), 7g protein
