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The CREAMIEST One-Bowl Key Lime Pie

Updated: Jul 15, 2019



After a long day at work, it was time to make a key lime pie. I worked in the morning so that I was available to throw a birthday party for Maddie's husband, Austin. Twenty-seven struck and we had to celebrate with a fun activity and some of his favorite dessert. In cahoots, Maddie let me know that Austin's favorite sweet treat is key lime pie, and I had never had one before. I researched a few recipes and combined them to find a very creamy recipe. It included cream cheese, which I'm a big fan of in general.


But worry not, although we'll be posting recipes here this is not a dedicated food blog where I tell you how this key lime pie recipe I came up with reminds me of my grandmother's or how it's just a refreshing as smelling the breeze at the ocean. This is a recipe I came up with yesterday and it was really good, so I want to share it.


Super Creamy Key Lime Pie

Crust:

2-3 cups of graham cracker crumbs

1 stick of butter

1/3 cup of sugar


Filling:

4 tablespoons (the larger, eating spoons) of cream cheese

2 14oz cans of sweetened condensed milk

3/4 cup of key lime juice

2 limes, for zest


Topping:

Some whipping cream

Some powdered sugar


Directions:

To create the crust, put graham cracker crumbs in a large bowl and whisk in sugar. Melt the stick of butter, 1/2 at a time, and whisk together until the crumbs stick together. If you find that you need less butter, go for it. Pour into a pie pan. I have a 9" glass one.


Bake the crust at 350º for 10 minutes and let cool after.


Clean the bowl.


Filling:

Whip cream cheese with a mixer, a stand mixer if you're married (trust me, read the linked article) or an electric hand mixer. I use an electric hand mixer because I got it at Goodwill for $15 when I moved out of my family's home a few years ago, and of course my martial status. Next, add the sweetened condensed milk and whip. Add key lime juice and mix. Wash your limes (I always use vinegar) and zest both into the filling mix. It's a pain, but it ads some nice texture.


Fill the crust, and bake the crust/filling for 10 minutes at 350º. Chill on the counter for a half hour or until the pan is no longer hot, and refrigerate for 2 1/2 hours. After those 2 1/2 hours, make the topping.


Topping:

Whip the whipped cream, and when stiff peaks are starting to form, add powdered sugar to taste. This time around I measured the powdered sugar with my heart and a hard-to-control bag, and the whipped cream was a bit too sweet. I say some of each of these two ingredients because your pie pan might be smaller than mine, and you'll want enough to cover the pie pan. I used the whole pint of whipping cream and I had some extra.


Add the topping to the pie, and refrigerate an additional 30 minutes. In total, the refrigeration time should be 3 hours.


And there you have it. Also, graham is a pain in the tookus to spell and I always get it wrong.


Enjoy. Bon appetit. Osteoporosis. Whatever you want to say.




Catherine Langmack lives in Seattle, WA with her love. She's passionate about tending to her backyard crops, writing, and researching.


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