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Saturday, May 25, 2013

Key Lime Cheesecake Pie

J and I just got back from our Bahamas cruise (Majesty of the Seas, 4 nights). This is the third time that we have done this itinerary and ship. It stops in Nassau Bahamas, CocoCay (RCI's private island) and Key West. One of my favorite place to visit in Key West is Kermit's Key West Key Lime Shoppe. I always have to get a slice of key lime pie and also some key limeade. This time I bought a bottle of key lime juice to take home. Tomorrow we are going to J's parent's house for dinner,  I decided to make a key lime pie.

Key Lime Cheesecake Pie

  • 9 or 10 inch graham cracker pie crust
  • 1 14 oz can of sweetened condensed milk
  • 1/2 cup of key lime juice
  • 5 egg yolks (save the egg whites for meringue topping for later use)
  • 8 ounces of cream cheese
Preheat the oven to 350 degrees F.

In a large bowl, combine sweetened condensed milk, key lime juice, cream cheese and egg yolks on medium speed with the mixer. Pour the mixture into the pie crust. Bake for 25 minutes. Turn the oven off and let the cheesecake pie stand in oven for another 20 minutes with the oven door open at least 4 inches. Remove the cheesecake pie from the oven then let it cool on the counter for about 30 minutes then refrigerate. 

You can either make a meringue to top the key lime cheesecake pie or top with whipped cream.

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