Key Lime Pie

By peridot728

The easiest and BEST Key Lime pie! Creamy, luscious and perfectly tart Key Lime Pie with either an easy homemade graham cracker crust or a gingersnap cookie crust. | tastesbetterfromscratch.com

Ingredients

• Key Lime Filling:
• Graham cracker crust (see note below for a Gingersnap cookie crust)
• 1-1/2 cups ground graham crackers (about 12 full sheets, crushed)
• 1/3 cup granulated sugar
• 6 tablespoons butter, melted
• 2 14 oz can sweetened condensed milk
• 4 oz cream cheese , softened
• 3/4 cup Nellie and Joes Key Lime Juice , or fresh lime juice
• zest from 2 regular limes, or 4 key limes
• Whipped Cream Topping:
• 1 cup heavy whipping cream
• 1/4 cup powdered sugar
• 1/2 teaspoon vanilla extract

Preparation

Step 1

For the crust:

Preheat oven to 350F.

Mix graham cracker crumbs, sugar, and melted butter in a small bowl.

Pour crumb mixture into an 8" - 9.5" pie pan and press it firmly in the bottom of the pan and a little bit up the sides of the pan.

Bake for 10 minutes. Remove from oven and allow to cool.

For the Filling:

Add cream cheese to a mixing bowl and beat well with electric beaters until smooth.

Add both cans of sweetened condensed milk, lime juice, and lime zest and mix again until smooth.

Pour into prepared graham cracker crust and bake in preheated oven for 10 minutes.

Allow pie to cool for about 30 minutes, then refrigerate for at least 3 hours, before serving.

Whipped Cream Topping:

Add heavy cream to a mixing bowl and beat with electric mixers for 1 minute.

Slowly add powdered sugar and vanilla and continue beating until stiff peaks form. Spread or pipe the whipped cream on top of the cooled pie.