This light citrus pie combines two of our favorite dessert flavors—lime and cheesecake. It's the perfect treat on a hot day—and all the more inviting because you don't have to heat up the kitchen to prepare it. —Vivian Eagleson, Lawrenceville, Georgia
In a large bowl, beat cream cheese until smooth. Beat in milk, lime juice and vanilla. Pour into crust. Refrigerate for 2 hours. Spread or pipe with whipped topping; refrigerate 1 hour longer. If desired, garnish with lime zest.
Key Lime Cheesecake Pie Tips
Can you use bottled lime juice to make key lime cheesecake pie?
We recommend fresh lime juice over bottled when it comes to this delicious pie. But in a pinch, you can substitute a combination of bottled lime juice and bottled lemon juice in equal proportions to get a similar key lime flavor. (Here's the difference between key limes and regular limes.)
Can you make the graham cracker crust from scratch when making key lime cheesecake pie?
Absolutely! In fact, we encourage it! While a store-bought crust is convenient, a homemade graham cracker crust is fast and easy and can make a big difference in the final dish.
How long can you store key lime cheesecake pie last for?
You can keep key lime cheesecake pies in the refrigerator for up to 3 days and in the freezer for up to 2 months. Store in an airtight container and remove as much air as possible to give it the longest shelf life. If you're making it ahead, freeze and make sure to thaw before serving. Check out these key lime recipes that go beyond pie!