※ Download: Key lime pie recipe with cream cheese
While I have not had the opportunity to eat either pie yet I did have some leftover filling that I baked in a custard cup. Cool on a wire rack.
Serving Suggestions: Serve chilled Cream Cheese Key Lime Pie plain or with whipped cream topping. Often I make Key Lime cheesecake with a recipe by Emeril Lagasse, which produces an exceptional dessert but takes most of a day to make.
- Thanks for sharing this amazing recipe!
Bake at 375° for 8-10 minutes or until crust just begins to brown. Cool on a wire rack. Stir in water until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from the heat. Stir a small amount for hot filling into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat. Stir in butter, lime zest and food coloring if desired. Gently stir in lime juice. Cool to room temperature without stirring. Fold in whipped topping. Spread evenly in crust; top with lime filling. Refrigerate for 3 hours or until firm.
We just use the juice ov 3 limes and don t measure. While these are two different types of limes, the differences are subtle. Creamy, luscious and perfectly tart Key Lime Pie with either an easy homemade graham cracker crust or a gingersnap cookie crust. The filling is delicious. No Bake Key Lime Pie is a delicious, easy summer dessert made with only a few, simple ingredients. I also sprinkled a bit of toasted coconut on top. If you have to, you could use regular lime juice although I would only use freshly squeezed lime juice and I hesitate to do this because the flavor of the pie wont be as good. The wait is agony!.
