Ingredients
1 (8 oz.) pkg. softened cream cheese
1 (14 oz.) can of sweetened condensed milk
1 (12 oz.) container frozen whipped topping
1/2 cup fresh Key-lime juice (about 7-8 Florida Key-limes)
1 9 inch graham cracker pie shell
1 (8 oz.) pkg. softened cream cheese
1 (14 oz.) can of sweetened condensed milk
1 (12 oz.) container frozen whipped topping
1/2 cup fresh Key-lime juice (about 7-8 Florida Key-limes)
1 9 inch graham cracker pie shell
Allow cream cheese to come to room temperature, beat until smooth, add sweetened condensed milk, Key-lime juice and whipped topping, blend until mixture is thick and smooth. Pour into pie shell and chill for at least 3 hours. Garnish with Key-lime slices if desired.
This was so good that I really wanted sit down with a fork and eat the whole pie! Delicious!
Note: Bottled Key-lime juice or Persian Key-limes can be substituted for the Florida Key-limes (Persian Key-limes are the green ones usually seen in the produce sections, Florida Key-limes are yellow), I'm pretty sure even regular limes would be fine for this recipe.
oh......my......gosh.......
ReplyDeletethis looks heavenly and soooo easy to make
I'm with you; I'm trying to cutback on what I eat; admire your willpower to stop at one bite
happy weekend
betty
I love key lime - I'll make this the next time my niece & hubby come for dinner!
ReplyDeleteoh, yum! I just recently discovered key lime pie and love it!
ReplyDeleteThis looks awesome! I just linked to this recipe on my "To Bake List." Any tips? Did you serve with whipped cream?
ReplyDelete<3 E
Erica - I didn't use whipped cream since there was so much whipped cream in the recipe itself. Of course it would make for a prettier photo but not necessary for taste.
ReplyDelete