key lime pie recipe with cream cheese

I’m not a big fan of that. Pour the filling into the cooled crust and refrigerate the pie for at least 2 hours before serving. 2020 Bake for 12-16 minutes, until crust is lightly browned. Ooh, I love the inclusion of white chocolate! Stir in the Key lime juice and the lime oil (if you're using it). It works well, but because of concerns with having uncooked eggs in the pie, most key lime … I bet the cream cheese adds a nice non-lime tanginess…. I’ll have to try it. The key lime zest just adds an additional boost of tartness. All Rights Reserved. I made one a while back and it was great, but the recipe was quite different. 4.Add the vanilla and whip together. I found a very simple recipe on Allrecipes for an eggless key lime pie that is similar to this one. Copyright © Don’t be tempted to go with bottled juice because not only do you need the lime zest to go into the filling, but you pie won’t have the same flavor as it will with fresh. This pie uses sweetened condensed milk for sweetness, cream cheese for creaminess and a little bit of gelatin to help the pie firm up while it chills in the refrigerator. Put crust in the refrigerator for 5 minutes to allow the chocolate to set up. ), 1/2 cup sour cream and 3/4 cup of lime juice (about 20 key limes) and 1 tbsp of zest. Be the first to rate and review this recipe. Add the sour cream, mixing until smooth. The material on this site may not be reproduced, distributed, transmitted, cached or otherwise used, except with the prior written permission of Condé Nast. Get ready to pucker up and enjoy yourself with a cool and refreshing no bake pie! King Arthur Unbleached All-Purpose Flour - 3 lb. In the bowl of a food processor, combine cream cheese, sweetened condensed milk, 1/2 cup lime juice and lime zest. made this for Easter… my folks absolutely loved it! Mix together and pour it in a grahm cracker crust and bake for only 10 minutes at 350. Cool completely before using. 4.Add the vanilla and whip together. Use of and/or registration on any portion of this site constitutes acceptance of our User Agreement (updated 1/1/20) and Privacy Policy and Cookie Statement (updated 1/1/20). Does it create a barrier? Add the sour cream, mixing until smooth. 9-inch graham cracker crust (homemade or storebought) Cream Cheese Key Lime Pie 1 tbsp lime zest I may try the cream cheese next time I make this and see how that works. Is it okay to use ReaLime instead of actual lime juice for this sort of recipe? In the original recipe, the pie is unbaked and relies on the acid from the lime juice to “cook” the egg yolks and thicken the pie. Graham Cracker Crust That looks like the one they serve at Fleming’s Steakhouse! I know it’s probably not optimal but I already have some in the fridge so I’d rather just use that if it’s roughly equivalent … thanks , Nicole – You won’t be able to taste the white chocolate, it just prevents the crust from getting soggy (huge improvement in the pie when you don’t get a soggy crust!). Until I made this one, which just might be my new favorite key lime pie recipe. 5.Lastly, add the key lime juice. Required fields are marked *. Pour the filling into the cooled crust and refrigerate the pie … In a small bowl, combine remaining lime juice, gelatin and vanilla extract. I’m a big key lime pie fan but I’ve never tried making one myself. Facebook Instagram Pinterest Twitter YouTube LinkedIn. This is a non-traditional key lime pie in that it tastes like key lime pie, but there is not an egg in sight. 14-oz sweetened condensed milk 2-oz white chocolate, melted There are plenty of really great, slightly non-traditional key lime pies out there, but I find that few have the creaminess of that classic unbaked pie. It must be the pectin in the juice along with the sour cream that helps it set up so nicely. This key lime pie made with cream cheese must be very good one! Baking Parchment Paper - Set of 100 Half-Sheets. 1/2 cup sugar To make the topping: In a medium sized bowl, whip the cream with the sugar until soft peaks form. I actually used regular lime juice in this pie and not key lime (because I have a lime tree), so feel free to use whatever limes are convenient to you as long as you use freshly squeezed lime juice. 1 can sweetened condensed milk - regular, 1% or fat-free, 1 8 oz package of cream cheese, softened - regular or low fat, 4 oz of key lime juice or regular lime juice, 1 package pre-made graham cracker crust pie shell regular or low fat, Instructions 7 tbsp butter, melted and cooled. Start using the lowest setting as it will splash a little to start. It’s so creamy with a lovely lime flavor. It uses 2 cans of condensed milk (even low fat works!