Keyword cream cheese, graham crackers, lime, sour cream, whipped cream
Prep Time 15 minutesmins
Cook Time 35 minutesmins
Chill Time 1 hourhr
Total Time 1 hourhr50 minutesmins
Servings 12servings
Calories 390
Author Taleen Benson
Ingredients
For the crust:
1 ½cups (150g)gluten free graham cracker crumbs
¼cup (50g)light brown sugarpacked
6tablespoons (85g)unsalted buttermelted and cooled to room temperature
For the pie filling:
16ouncescream cheeseroom temperature
14ouncessweetened condensed milk
⅓cup (80ml)lime juice
¼cupsour creamroom temperature
¼teaspoon vanilla extract
zest of 1 lime
For the whipped cream:
1cup (240ml)heavy whipping creamcold
2tablespoonsgranulated sugar
Instructions
To make the crust, combine the graham cracker crumbs and brown sugar in a small bowl. Stir in the melted butter. Press the mixture into the bottom of a greased 9-inch tart pan and refrigerate while you make the filling.
1 ½ cups (150g) gluten free graham cracker crumbs, ¼ cup (50g) light brown sugar, 6 tablespoons (85g) unsalted butter
Preheat oven to 300°F. Using a stand mixer fitted with the paddle attachment, beat the softened cream cheese for a few minutes until smooth. Add the sweetened condensed milk, lime juice, sour cream, vanilla extract, and lime zest and beat to combine.
16 ounces cream cheese, 14 ounces sweetened condensed milk, ⅓ cup (80ml) lime juice, ¼ cup sour cream, ¼ teaspoon vanilla extract, zest of 1 lime
Pour the filling into the prepared crust and bake for 35 minutes. Cool completely, then cover and chill in the refrigerator for at least 1 hour (or until ready to serve).
To make the homemade whipped cream, using a hand mixer or a stand mixer fitted with the whisk attachment, beat the heavy cream and sugar on medium speed until stiff peaks form.
1 cup (240ml) heavy whipping cream, 2 tablespoons granulated sugar
Notes
Make sure to use full-fat cream cheese and sour cream.
Feel free to use regular limes rather than key limes. Regular limes can be much easier to juice. Alternately, you can buy bottled lime juice at most grocery stores.
For the whipping cream, it's important to use COLD heavy cream.