Key Lime Pie

Received from: Stacey Lasorsa from Stratford, CT


  • 1 can sweetened condensed milk (do not use skim condensed milk)
  • 4 oz. key lime juice, bottled or squeezed
  • 1 8 oz. package cream cheese (room temperature) (you may use low fat cream cheese)
  • 1 ready-made or homemade graham cracker, vanilla cookie or cooked pastry crust
  • 4 egg yolks
  • 5 Skin of ½ a lime

Recipe Notes

  1. In a blender place egg yolks and condensed milk and blend for 20 seconds
  2. Drizzle in lime juice a little at a time while egg yolks and condense milk are blending
  3. Add lime skin and continue to blend for 5 seconds
  4. Cut cream cheese into pieces and add to mixture in blender
  5. Blend long enough that there are no chunks of cheese but do not over blend because it will add too much air to the mixture
  6. Pour into crust, cover and refrigerate for at least 4-6 hours, overnight is best
  7. Serve with whipped cream or cool whip
  8. Add a slice of lime or mint leaf to top
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