Gelatin Free Creamy Key Lime Pie

Total time4 hr 30 min

Prep time20 min

Cook time10 min

4.9

(13)

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Ingredients

8 servings

For the crust

1 ½ cups graham cracker crumbs (about 12 full crackers)
3 tbsp granulated sugar
6 tbsp unsalted butter, melted

For the filling

8 oz cream cheese, softened
1 can (14 oz) sweetened condensed milk
½ cup fresh key lime juice (from about 16–20 key limes, or bottled key lime juice)
1 tbsp key lime zest
1 tsp vanilla extract
1 cup heavy cream, cold

For serving

whipped cream, for serving (optional)
Can be omitted
whipped cream
key lime slices, for serving (optional)

Instructions

1
Preheat the oven to 350°F (175°C). In a food processor, pulse the graham crackers until they form fine, even crumbs — or seal them in a zip-top bag and crush with a rolling pin. Transfer to a bowl, add the sugar and melted butter, and stir until the crumbs are evenly moistened and hold together when pressed.
2
Press the crumb mixture firmly and evenly into the bottom and up the sides of a 9-inch pie dish, using the flat bottom of a measuring cup to compact it. Bake for 8–10 minutes, until the crust is set and lightly golden at the edges. Transfer to a wire rack and cool completely before filling.

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