Description
This easy and oh-so-yummy Key Lime Pie is the ultimate summer dessert! It’s a no bake key lime pie if you use a store-bought crust.
Ingredients
Scale
Crust:
- 1 – 2/3 cups graham crackers, crushed
- 8 tablespoons unsalted butter. melted
- 3 Tablespoons sugar
Filling:
- 1/2 cup key lime juice (about a pound of key limes will give 1/2 to 3/4 cup of juice -room temp to release most juice)
- 1 8 oz package of cream cheese, softened
- 1 14 oz can sweetened condensed milk
- (optional) Up to 3 to 4 drops of each yellow and green food coloring to achieve the desired coloring
- 1 8 oz container whipped topping, divided
- Additional lime slices and cookie crumbs for garnish
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Instructions
Crust:
- In a bowl, combine crushed graham crackers, sugar, and melted butter. Press firmly into the bottom and sides of a 9″ pie dish.
Filling:
- Zest limes to measure 3 tsp zest.
- Juice limes to equal ½ cup juice.
- In a large bowl, beat cream cheese and sweetened condensed milk together until combined. Stir in zest and juice.
- Add optional food coloring until the desired color is achieved.
- Gently fold in whipped topping.
- Pour mixture into crust and refrigerate for at least an hour.
- Garnish pie with remaining whipped topping and lime slices.
Notes
- Make sure your cream cheese has come to room temp before beating – otherwise, you might have lumps in the cream cheese.
- ‘Nilla wafer crust: +/- 40 vanilla wafer cookies, ¼ cup melted butter, 1 ½ tbsp. sugar. Combine cookies, sugar, and butter in a food processor and process till everything is combined. Press cookie crumb mixture into a 9-inch pie plate. Bake the crust for 9 minutes at 350 F. Let cool.