Key Lime Cheesecake Pie
A silky, tangy Key Lime Cheesecake Pie that combines the best of creamy cheesecake and refreshing key lime pie.
Equipment
- 1 9-inch pie pan
- 1 Electric Mixer
- 1 Mixing Bowl large
Ingredients
Crust
- 1 and 1/2 cups graham cracker crumbs
- 1/3 cup sugar
- 6 tbsp unsalted butter melted
Filling
- 16 oz cream cheese softened
- 1 can 14 oz sweetened condensed milk
- 1/2 cup key lime juice
- 1 tbsp lime zest
- 1 tsp vanilla extract
Instructions
Preparation
- Preheat your oven to 350°F (175°C). This ensures the oven is hot enough to set the crust without burning it.
- In a large mixing bowl, combine graham cracker crumbs, sugar, and melted butter. Mix until the crumbs are fully coated with butter and the mixture resembles wet sand.
- Press the mixture into the bottom and up the sides of a 9-inch pie pan. Use the bottom of a glass or measuring cup to firmly pack the crumbs.
- Bake the crust in the preheated oven for 10 minutes. Remove and let it cool while you prepare the filling.
Make the filling
- In a large bowl, beat the softened cream cheese with an electric mixer until smooth and creamy, about 2 minutes.
- Gradually add the sweetened condensed milk, key lime juice, lime zest, and vanilla extract. Beat until smooth and fully combined.
- Pour the filling into the cooled crust, smoothing the top with a spatula to create an even layer.
- Bake the pie in the oven for 15 to 20 minutes, until the edges are set but the center still jiggles slightly.
Cooling and serving
- Allow the pie to cool to room temperature, then refrigerate for at least 4 hours or overnight to set completely.
- Slice the pie into wedges and serve chilled. Garnish with whipped cream and lime zest if desired.
Storage
- Cover and store leftovers in the refrigerator for up to 5 days. For longer storage, freeze slices wrapped in plastic wrap and placed in an airtight container for up to 2 months.
Notes
Pro Tips: Ensure all ingredients are at room temperature for smoother mixing. Use fresh key lime juice for the best flavor. Chill the pie thoroughly before serving.
Ingredient Substitutions: For a gluten-free version, use gluten-free graham crackers. Substitute key lime juice with regular lime juice if needed.
How to Serve: Garnish with whipped cream and lime zest. Serve with coffee or a citrusy mocktail.
Storage & Freshness: Store in the refrigerator for up to 5 days or freeze for up to 2 months.
Make-Ahead Tips: Prepare the pie a day in advance to allow flavors to meld and the texture to set.
Ingredient Substitutions: For a gluten-free version, use gluten-free graham crackers. Substitute key lime juice with regular lime juice if needed.
How to Serve: Garnish with whipped cream and lime zest. Serve with coffee or a citrusy mocktail.
Storage & Freshness: Store in the refrigerator for up to 5 days or freeze for up to 2 months.
Make-Ahead Tips: Prepare the pie a day in advance to allow flavors to meld and the texture to set.