Key lime pie is my father in laws favorite dessert. So for this past Father’s Day I wanted to make him one, since store bought ones always seem to taste like lime-flavored chemicals or packaged gelatin mixes.
Key limes are so tiny and cute…I could not stop taking pictures of them. I cut each into four wedges to juice since they were too small for my citrus press.
There are a thousand recipes that call for sweetened condensed milk, cool whip topping and hardly any key lime juice. This will not do. I decided on cream cheese instead of cool whip topping and almost doubled what most recipes suggested for the juice. White chocolate was also added to the mix.
This was almost too simple to put this together. Enjoy!
- 1 Graham Cracker pie crust
- 1 tablespoon key lime zest
- 1/3 cup fresh squeezed key lime juice
- 8 oz cream cheese, room temperature
- 14 oz can sweetened condensed milk
- 1 tsp vanilla extract
- 1/3 cup white chocolate, melted
- 1 key lime, for garnish
- Whip cream cheese and sweetened condensed milk until fully combined
- Mix in melted and cooled white chocolate
- While still whipping, slowly add vanilla and key lime juice
- Pour into prepared crust
- Cover and refrigerate at least 4 hours, preferably overnight
- Zest one key lime over pie before serving