Oct 20, 2014

Key Lime Cheesecake Pie

Key Lime Cheesecake Pie

Yep, you read that right. You see, this (no bake) key lime cheesecake pie was made with real key limes… while I’m in the Netherlands! Really, folks, this ranks incredibly high on the coolness scale because we only have regular ole limes on my side of the pond.

A big shout out to my girl Ellen over at In My Red Kitchen, who was sweet enough to mail me a package from L.A, and who decided to throw in not only fresh key limes, but also a big bottle of key lime juice as a surprise. Wish she could’ve seen my reaction, it must have been hilarious; somewhere between laughing hysterically and screaming.

It’s been so long since I had a real key lime pie, I’d almost forgotten what a spectacular sour and almost candy-like flavour those teeny-tiny limes have. There’s just no comparing these to regular limes, it’s a completely different ballgame. Even though many Dutch bloggers use the name not knowing the difference, but Lord forgive them for they do not know what they do.

It was heavenly! Sweet, sour, creamy, rich and totally decadent. I was so happy I could let my son taste the real deal. He was mainly happy he got a great tasting pie after devouring a serious piece of lasagna.

Afraid he inherited my appetite. Poor kid is beyond rescue.

 

Ingredients:

9 oz/250gr digestive cookies
4 tbsp brown sugar
3.5 oz/100gr butter
1 can sweetened condensed milk
10 oz/275gr Philadelphia cream cheese
1/2 cup key lime juice

 
Directions: 
 

See! Told you so. They were a bit on the brown side, but perfectly workable.
Key Lime Cheesecake Pie

Just in case the fresh limes wouldn’t make it here alive, Ellen also added this bottle.
Key Lime Cheesecake Pie

 
Marry me, El! I love you. You totally understand me.
 

This is our version of graham crackers: Verkade Digestive cookies. And of course the sweetened condensed milk.
Key Lime Cheesecake Pie

Start weighing those cookies.
Key Lime Cheesecake Pie

Crumble them up using your food processor or blender. Stir in the light-brown sugar.
Key Lime Cheesecake Pie

Melt the butter, pour it in and mix with the cookie crumbles. Press them into a 9” pie plate, and store in the fridge for at least 30 minutes.
Key Lime Cheesecake Pie

Squeeze out the key limes. They are so much smaller than the limes we have here. How I love the flavour of key limes.
Key Lime Cheesecake Pie

Spoon the Philadelphia into a big bowl.
Key Lime Cheesecake Pie

Pour in the sweetened condensed milk. It’s a pretty easy recipe, isn’t it?
Key Lime Cheesecake Pie

Whisk away. We need a lump-free concoction. As soon as you have that, you pour in the lime juice and stir well.
Key Lime Cheesecake Pie

Pour the filling into the crust, level it and store in the fridge for several hours, preferably overnight, before slicing it up.
Key Lime Cheesecake Pie

 
The only topping I used was some sweetened whipped cream and lime zest.
 

Oh Lord, the filling was so rich and silky, yet it still tasted light and fresh and not overly sweet. My kinda pie.
Key Lime Cheesecake Pie

Thanks a million, girly! You totally made my day.
Key Lime Cheesecake Pie

Key Lime Cheesecake Pie
Ingredients
    9 oz/250gr digestive cookies
    4 tbsp brown sugar
    3.5 oz/100gr butter
    1 can sweetened condensed milk
    10 oz/275gr Philadelphia cream cheese
    1/2 cup key lime juice

Directions
    Crumble the cookies using your food processor or blender. Stir in the light-brown sugar. Melt the butter, stir it in and press it into a 9″ pie plate. Store the crust in the frige for at least 30 minutes.

    Squeeze out the limes and spoon the Philadelphia into a big bowl. Combine the sweetened condensed milk with the cream cheese, whisk until it’s a lump-free concoction and pour in the lime juice. Stir well. Pour the filling into the crust, level it and store in the fridge for several hours, preferably overnight, before serving.

    Top the pie with sweetened whipped cream and lime zest.

Meal type: Bread, Indian, Side-dish
Servings: 1
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