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Prep Time: 10 Minutes Cook Time: 60 Minutes |
Ready In: 70 Minutes Servings: 10 |
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I came up with this on the fly, after a HUGE craving for Key Lime pie set in. It's basically the same recipe that I used years ago to make cherry cheese cake , which came from a magazine. You might want to start out with only 1/3 cup lime juice - then add the remainder, if the filling isn't tart enough. Ingredients:
8 ounces cream cheese |
14 ounces eagle brand condensed milk (sweetened condensed milk, not evavorated milk) |
1/2 cup key lime juice |
1 teaspoon vanilla |
1 graham cracker pie crust |
whipped cream or cool whip |
lime slice (to garnish) |
Directions:
1. Let cream cheese soften at room temperature for at least an hour.
2. Beat with a mixer on low speed for about a minute.
3. Add eagle brand milk, and mix on low speed til creamy and well combined.
4. Add vanilla and key lime juice, and stir with a spoon (important to not use mixer at this point), til all juice is incoportated.
5. I'm laughing at my cookbook terms - just make sure it's well mixed.
6. Chill at least one hour. Top with whipped cream, garnish with lime slices if desired.
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