Best Key Lime Recipe Pie in the Country?
Could this be the best Key lime pie recipe in America? I don’t know, but it might just be a contender. Our family loved it (it kind of reminded me of Fleming’s Steak House Key Lime Pie), and the American Pie Council awarded the recipe 1st place in the Citrus category of the National Pie Championships. So for those of you looking for a Key lime pie for Thanksgiving, this Key lime pie recipe with cream cheese is worthy.
The original version was created by Amy Freeze, who used a Nilla Wafer crust and called her creation “Sittin’ on the Sandbar Key Lime Pie”. My version is a little different. I did not have the wafers so I used a graham cracker crust, and because my family really likes a tart pie, I added ¼ teaspoon of Boyajian lime oil. I highly recommend the addition of the lime oil or just a teaspoon of extra zest, but if you leave it out the pie will still be great. The cream cheese also adds some extra zip.
Key Lime Pie with Cream of Coconut
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/3 cup butter melted
- 1-14 ounce can condensed milk
- 3/4 cup cream of coconut such as Coco Lopez (well stirred)
- 8 ounces cream cheese softened
- 2 whole eggs
- 2 egg yolks
- 3/4 cup key lime juice I like Nellie’s
- 1/4 teaspoon lime oil Boyajian -- optional, or use 1 teaspoon lime zest
Sweetened Whipped Cream
- 1 cup heavy whipping cream
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
- Lime slices
- Make the crust first. Mix together the crumbs, sugar and butter and press into a 9 inch deep dish pie pan. Bake the crust at 375 for 8 minutes. Let cool completely.
- Make the filling. In a large mixing bowl, beat the condensed milk and cream of coconut until smooth. Add the cream cheese and beat until smooth, then beat in the eggs and yolks. Add the lime juice and lime oil and beat until smooth. Pour into the pie shell and bake at 325 degrees F. for 30 minutes or until pie appears set.
- Let cool at room temperature for about an hour, then transfer to the refrigerator and chill for about 5 hours or until completely cold. Whip the cream and powdered sugar until stiff peaks form, then beat in the vanilla. Pipe the whipped cream around the edges of the pie. Garnish with limes.
- This pie can be served chilled or if you prefer, freeze it and cut while frozen.