Ingredients
- 1 1/2 cups graham cracker crumbs
- 6-8 tablespoons unsalted butter melted
- 8 ounces cream cheese softened
- 14 ounces sweetened condensed milk
- 1/2 cup key lime juice
- 2 1/2 teaspoons key lime zest
- 8 ounces cold heavy cream
- Whipped cream for garnish
- Key lime slices for garnish
Instructions
- In a medium bowl, combine graham cracker crumbs and 6 tablespoons of melted butter. If needed, add 1 more tablespoon of melted butter at a time until the mixture resembles wet sand.
- Press the crumb mixture firmly into the bottom and up the sides of a 9-inch pie dish. Chill in the refrigerator while preparing the filling.
- In a large bowl, beat the softened cream cheese until smooth. Gradually add sweetened condensed milk and key lime juice, mixing until well combined. Stir in key lime zest.
- In a large or medium bowl, whip cold heavy cream to stiff peaks. Combine with cream cheese mixture and gently fold to combine.
- Transfer the filling into the prepared crust and smooth the top with a spatula.
- Refrigerate the pie for at least 4 hours, or until the filling is firm.
- Before serving, garnish with whipped cream and key lime slices.
