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| Citrus thorns photo by ET Charles |
Easy Peasy Key Lime Cheesecake Pie
½ cup plus 2 Tablespoons Key lime juice, bottled
½ cup heavy whipping cream – liquid state, not whipped
1 - 14 ounce can, sweetened condensed milk
4 ounces cream cheese – generous 4 ounces
Optional 1 Tablespoon Key lime juice
10 inch store bought graham cracker crust
This recipe came about because of a shortage. A few days before Easter the grocery store did not have sweetened condensed milk so I substituted cream cheese, four or five ounces, into the Key Lime Pie recipe. It turned out to be tasty so when the weather was warmer and the grocery store shelves stocked, I experimented and added both cream cheese and sweetened condensed milk to the Key Lime Pie. The result is tart, firm, tasty, and makes a bit more pie.
Directions: Whisk or beat together the condensed milk, cream, Key lime juice and then add the cream cheese and whip some more. The cream cheese will leave small lumps, quarter to half inch in diameter. Pour mixture into pie shell.
Bake at 375 degrees Fahrenheit for 20 minutes. Remove promptly and cool on a wooden cutting board for 15 minutes. Then, place pie in the freezer for a minimum of two hours. The pie may then be served; moved to the refrigerator or remain in the freezer.
Place pie on a wooden cutting board before slicing. Depending on room temperature, the pie may need to warm for 15 minutes before slicing. We return the leftover pie to the freezer.
Yields six slices.
Notes: Key Lime Pie variation 1
Date: 8 July 2026
Link: Key Lime Pie, Easy
Above is a previous version of Key Lime Pie.
