This Key Lime Cream Cheese Pie is a smooth, tangy, and creamy dessert with a buttery graham cracker crust and a refreshing citrus flavor, perfect for warm-weather treats.
In a mixing bowl, combine graham cracker crumbs, granulated sugar, and melted butter. Mix until the texture resembles wet sand.
Press the mixture firmly into a 9-inch pie pan. Bake for 8-10 minutes, then let cool completely.
In a mixing bowl, beat the cream cheese with an electric mixer until smooth. Gradually add the sweetened condensed milk, key lime juice, lime zest, and vanilla extract. Beat until fully combined.
Pour the key lime filling into the cooled crust and smooth the top with a spatula.
Refrigerate for at least 4 hours or until fully set.
Top with whipped topping and lime slices before serving.
Notes
Optional Equipment: A food processor can be used to crush graham crackers for a finer texture.
Customization: Use a pre-made graham cracker crust for a no-bake version.
Storage: Store covered in the refrigerator for up to 4 days.
Serving Tip: Best served chilled for a refreshing citrus flavor.