Double Layer Key Lime Pie

By KDCooks

Part key lime pie, part cheescake - Love it!

Ingredients

• Crust:
• 11/4 C cracker crumbs from 9 (21/4-inch by 43/4-inch) crackers
• 2 tbsp sugar
• 5 tbsp unsalted butter, melted
• Baked Layer:
• 14 oz canned sweetened condensed milk
• 1/2 C fresh key lime juice or lime juice
• 3 large egg yolks
• Chilled Layer:
• 8 oz cream cheese, room temperature
• 1/2 C sweetened condensed milk
• 1/4 C Key lime juice or lime juice
• 2 tbsp Sugar
• 1 tsp vanilla extract
• Sweetened Whip Cream: Heavy Cream beaten with pinch of Sugar until whipped

Preparation

Step 1

For Crust: Preheat oven to 350 F. Stir together graham cracker crumbs, sugar, and butter in a bowl with a fork until combined well, then press mixture evenly onto bottom and up side of a 9-inch (4-cup) glass pie plate. Bake until crust is golden brown, about 8 minutes.

Reduce oven temperature to 300F. Remove crust from oven and cool completely.

For Baked Layer: Whisk condensed milk, lime juice, and egg yolks in medium bowl to blend. Pour into pie crust. Bake until custard is set, about 25 minutes. Cool to room temperature.

For Chilled Layer: Using electric mixer, beat cream cheese, condensed milk, lime juice, sugar, and vanilla in large bowl. Pour over cooled baked layer; smooth top. Cover and chill.4. Serve with whipped cream.