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No Bake Key Lime Pie

Recipes by Chef Alan Dover


Pie Crust

1 ⅔ cups graham cracker crushed

8 tablespoons unsalted butter melted

Cheesecake Pie Filling

16 ounces cream cheese softened

1 cup sweetened condensed milk

⅓ cup lime juice

1 tablespoon lime zest

¼ cup granulated sugar

In a bowl, combine crushed graham crackers and melted butter. Press firmly into the bottom and sides of a 9" pie dish. Combine the softened cream cheese with condensed milk, lime juice, sugar and lime zest in a bowl until creamy and well incorporated. Pour the cheesecake pie filling over the crust. Spread evenly and refrigerate at least 4 hours, or overnight. Garnish as desired with limes, lime zest, and whipped cream.

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