Dessert doesn’t get easier, or more delicious, Requiring just a handful of ingredients, this easy pie is a great recipe for less experienced bakers—especially considering what a crowd-pleaser it is. Perfect for the hot summer months when you’d rather reduce your oven use, the luscious key lime filling sets up to creamy. Though we provide instructions for a graham cracker crust, you can make this key lime pie recipe all the easier (and skip the oven altogether) by opting for a pre-made, store-bought pie crust instead.
(2) 8 ounce Philadelphia Cream Cheese (room temperature)
1 can regular condensed milk
1 tbsp vanilla
1/4 cup powdered sugar
1/2 medium sized lemon squeezed (for key lime, add 1/3 cup Nellie & Joe’s Key Lime Juice)
1 1/2 cup graham cracker crumbs
1 stick salted butter, melted
1 tbsp vanilla extract
1/3 cup sugar
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
In a medium whisking bowl, mix all the filling ingredients n high with a whisk attachment (stand or hand mixer.) Set aside.
****Before adding butter and vanilla to this mixture reserve 1 tablespoon of the graham cracker crust mix (Cracker crumbs, sugar, spices.)****
In a traditional sized pie pan add all the ingredients for the crust, mixing together really well with a fork. Press the crust. Mixture to form crust around the pan, Do your best to evenly distribute the crust. I use a spoon to accomplish this.
Once you have finished the crust, pour the cheesecake mixture into the pie pan, evenly distributing it for a neat appearance. Sprinkle the reserved dry spiced graham cracker crumbs on top and put it in the freezer for 3 hours or until set in center. Thawed for 10 minutes before cutting and store in freezer. Finished…..
*You may want to use a sharp knife to cut it really well as the crust will be a frozen cookie consistency*