Pregnancy Friendly 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)
Ingredient note
Make sure to buy pasteurized juice. If making at home, make sure to wash all produce thoroughly.
1 tbsp key lime zest
1 tsp vanilla extract
1 cup heavy cream, cold

For serving

whipped cream, for serving (optional)
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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