As ridiculous as this may sound, I found this delicious key lime pie recipe in a novel. It was so long ago; I do not remember the title of the book. When I saw the recipe, I thought, “This cannot be real, but I am going to try anyway. It is so good and so very easy; I have never used another Key Lime recipe. I have taken it to several church dinners along with recipe cards for anyone who wanted it. There were no pies or cards left at the end of the dinner
Here is what you will need to make the key lime pie.
- 1 Graham Cracker Crust Pie Shell
- 1-8 oz. Package cream cheese softened to room temperature.
- 1- 14 oz. Can sweetened condensed milk
- 2 teaspoons vanilla (I prefer Mexican vanilla for a better flavor)
- ½ cup Key Lime juice (NO Substitutions!)
Ezy-Pezy! Right?
Oh, one bag of Key Limes will make 1 cup of juice. You may as well make 2 key lime pies because they will not last long.
What to do next:
- Beat cream cheese until creamy and all lumps are gone.
- Gradually beat in condensed milk and continue beating until smooth.
- Mix in vanilla.
- At low speed, add key lime juice. Blend thoroughly.
- Pour the mixture into the pie shell, then cover.
- Refrigerate no less than 6 hours.
Cut a thinner slice than a standard pie slice, as this is a very rich pie. 8-12 slices.
You can garnish with dollops of whipped heavy cream around the rim of the pie, or serve a bowl of whipped heavy cream on the side for each guest to garnish their own slice.
This pie freezes nicely for about 3-4 months when well wrapped in plastic wrap.