This Key Lime Cream Cheese pie recipe is one of my mothers. She’s an amazing woman. I always joke that my mom isn’t the energizer bunny…she doesn’t tire and keeps going and going.
When I was younger she worked full time, earned an additional college degree and always had home cooked delicious meals on the table. As a child I thought it was normal to have a full spread home cooked meal 7 days a week and a homemade dessert at all times. Now, as a mother myself, I realize how amazing that really was!
My mother is loving, talented, full of energy and smart. She is not only book smart but very savvy. She would get up early Saturday mornings and food prep for the week. Chop and freeze vegetables in serving sizes she could pull out and throw into casseroles on a weeknight. Bake and freeze pie crusts so she could easily fill them up to serve. We always had a spare pan of homemade lasagna and frozen dessert in the freezer…just in case company dropped by.
Part of being smart and savvy also meant she found delicious het easy and quick to make desserts. This Key Lime Cream Cheese pie is just that! Just whip together the simple ingredients, pour into a graham cracker pie crust and chill for 8 hours. Such a simple, yet delicious recipe. In fact, it is so good I barely managed to snag a picture of the pie before it was eaten. Behold, the last skinny piece of pie!
be sure to give this recipe a try as well as the other key lime and cheesecake recipes linked below!
Enjoy your weekend!
{NoBake} Key Lime Cream Cheese Pie
Ingredients
- 2 8oz packages cream cheese
- 1 14oz can sweetened condensed milk
- 1/3 cup lime juice
- 1/2 tsp lime zest
- 1 9 " graham cracker pie crust store bought or homemade
Instructions
- Beat cream cheese and sweetened condensed milk with a mixer until well blended.
- Add in zest and lime juice and mix well.
- Pour into 9" graham cracker pie crust and refrigerate 8 hours .
- Garnish with whipped topping if desired.
Other Favorite Cheesecakes:
