I have to admit to being on the fence about what to name this delicious pie, my friends. It’s kind of a cross between a fluffy version of Key Lime Pie and a No Bake Lime Cheesecake. What can a person name a pie such as this! This is the very real and trying issue that has plagued my mind this morning while I have been writing this post for you all. I settled on Creamy Lime Pie (sometimes simple is best, also…I couldn’t think of anything else) and here is what you need to know about it…
This Creamy Lime Pie has a super silky texture, the perfect balance of sweet and tart, will only take you 20 minutes hands on (3 hours to chill), doesn’t require any weird ingredients, and was consumed by my family with haste and tremendous amounts of enjoyment. We loved it! I hope some of you get a chance to try it. It makes a fantastic spring/summer dessert and could be just the thing you need to finish off your Easter Dinner with style and finesse.
1. To make the crust, toss the graham crackers into a large ziploc bag. Make sure the bag is completely sealed and then roll the crackers into crumbs with a rolling pin.
2. Pour the melted butter, sugar and dash salt into the bag. Stir it well to combine, making sure all of the crumbs get coated with butter.
3. Pour the mixture into a 9 inch (deep dish) pie plate. Use a flat bottomed measuring cup to press the crumbs to the bottom and sides of the dish.
4. To make the filling place the softened cream cheese into your stand mixer or large mixing bowl. Beat until smooth.
5. Add the sweetened condensed milk, lime juice, lime zest and food coloring. Mix until smooth (should take about 1-2 minutes).
6. Add the cool whip and mix for an additional minute or two, or until the mixture is slightly fluffy.
7. Carefully pour the mixture into the pie shell. Please note, that you will have about 1 cup of filling left over. (This is your afternoon snack, friends!) Refrigerate for 3 hours and up to 2 days. The filling should set up nicely for you while it chills.