Key Lime Pie with Cream Cheese is one of my older recipes (if you can’t tell by the photos), but it’s a really good one. Technically, it’s not really Key Lime Pie because it calls for a brick of cream cheese, but it doesn’t taste like cheesecake either. The cheesecake just gives the filling more body.
The pie can be used with fresh lime juice or bottled Key like juice like Nellie and Joe’s. If you are concerned about the raw eggs, feel free to use pasteurized (or skip this recipe altogether and make the Key Lime Pie without Egg Yolks).
The crust recipe for this pie is special because along with the graham crackers it calls for ground almonds and coconut. If you don’t care for nuts you could skip this crust and use any traditional pie crust, but the almonds and coconut liven things up.
I apologize for the pictures and will add new ones soon.
Key Lime Pie with Cream Cheese
- 12 graham cracker squares 6 rectangles
- 1/2 cup whole almonds toasted or roasted unsalted
- 2 tablespoons sugar
- Pinch salt
- 2-3 tablespoon shredded sweetened coconut
- 4 tablespoons melted unsalted butter browned
- 1 14 oz can condensed milk
- 4 egg yolks pasteurized eggs
- 8 ounces cream cheese softened
- 2 tablespoons grated lime zest
- 1/2 cup bottled key lime juice or fresh squeezed like juice see note
- 1 cup whipped cream whipped and sweetened to taste
- Preheat oven to 350 degrees F. Grease a 9 inch deep dish glass pie plate with butter or spray with cooking spray.
- Put the graham crackers, whole almonds, sugar, salt and shredded coconut in food processor; process into crumbs. Pour in the melted browned butter and pulse until crumbs are moistened. Press into pie plate and bake for 12 minutes. It might seem like you have too many crumbs, but everything will fit in the end.
- Prepare filling. Clean out food processor bowl. Combine condensed milk and egg yolks in processor bowl and process until smooth. Add cream cheese and process until cheese is smooth. Add lime zest and key lime juice and process a little more. Pour into the cooled pie shell. Cover with a sheet of plastic wrap and chill for 8-10 hours.
- When ready to serve, place the whipped cream in a large plastic zipper bag. Snip off the tip of the bag and pie the whipped cream around the edges.