I fell in love with Key Lime Pie when I was a kid. As I recall, I was fascinated.

If you like key lime pie, you’ll love these key lime recipes. If you don’t have key limes, you can make it with other fresh limes.

You can make the key lime recipe either with or without cream cheese. (I love lime and cream cheese together!) If it’s got cream cheese, I call it a cheesecake. (Scroll to the bottom of the page to see the cream cheese option.)

With cream cheese, this is a classic New York-style cheesecake that is just divine! If you want to tint your filling with a little green, use food color gels.

Ingredients

1 3/4 cupgraham cracker crumbs
1/2 cup butter (1 stick), melted
1/4 cup sugar

2 cups whipping cream
1/4 cup sugar

1/3 cup lime juice
1 teaspoon lime zest (or zest from one lime)
1 envelope unflavored gelatin
1/2 cup sweetened condensed milk
2 dropsmint green food color gelor equal(optional)
1 1/2 teaspoonlime flavor(optional)

Directions

Preheat the oven to 350 degrees if you wish to bake your crumb crust. Baking helps hold the crust together but is not necessary.

  1. In a9-inch springform pan, mix the graham cracker crumbs and sugar. Make a well in the center of the crumbs and pour in the melted butter. Using a whisk mix together the crumbs and butter until moistened. Shape the crust with the edge of a cup pressing the crumbs against the bottom and sides of the pan. If you choose, bake the crust for 6 to 8 minutes or until the edges are barely browned. Set aside to cool.
  2. In a mixer, beat the whipping cream until soft peaks form. Add the sugar and continue to beat until stiff peaks form. Add flavor if desired. Set aside.
  3. In a small saucepan over medium heat, mix the juice and gelatin until dissolved. Remove from heat. Stir in the sweetened condensed milk. Add flavor, if desired. Add food coloring, if desired. (Make it darker than you think you should. You will be folding it into the whipped cream therefor lightening the color.) Allow to cool slightly.
  4. Fold the juice mixture into the whipped cream until smooth using a whisk if necessary. Pour filling into the crumb crust. Refrigerate until set for at least 45 minutes. (You can speed up the process by putting it in the freezer for 15 to 20 minutes.)

Serve cold with whipped cream and a lime wedge for garnish.


Cream Cheese Variation

Whip only 1 3/4 cup of cream, instead of 2 cups, and add 8 ounces of softened cream cheese. Continue beating until fluffy. Continue with the recipe.

Additional Resources

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