Nickel Allergy Friendly Creamy Key Lime Pie
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Learn more āIngredients
8 servings
For the crust
- 1 Ā½ 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
- Ā½ cup fresh key lime juice (from about 16ā20 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 omittedwhipped cream
- key lime slices, for serving (optional)
Instructions
- 1
Preheat the oven to 350Ā°F (175Ā°C). In a food processor, pulse the graham crackers until they form fine, even crumbs ā 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 8ā10 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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