ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Key Lime Cheesecake Pie

Yield 8 Servings


  • 8 ounces cream cheese, softened
  • 2/3 cup granulated sugar
  • 2 large eggs, at room temperature*
  • 1 (12 oz.) can evaporated milk
  • 5 tablespoons bottled unsweetened Key lime juice
  • 1 extra-large (9 in.) packaged graham cracker crust
  • 1 cup heavy cream
  • 1 tablespoon confectioners' sugar
  • 1 teaspoon pure vanilla extract

Nutrition Information

  • calories 518
  • fat 33 g
  • satfat 17 g
  • protein 9 g
  • carbohydrate 46 g
  • fiber 1 g
  • cholesterol 139 mg
  • sodium 382 mg

How to Make It

  1. Preheat oven to 350°F. In electric mixer, beat softened cream cheese and granulated sugar at high speed until fluffy, about 3 minutes. Add eggs and beat until blended, about 1 minute. Add evaporated milk and lime juice, then mix at low speed until blended. Pour batter into crust and bake until set in center, 35 to 40 minutes. Let cool on rack for 20 minutes, then chill until cold, about 1 hour.

  2. Right before serving: Beat cream, confectioners' sugar and vanilla extract in an electric mixer, until stiff enough to spread. Serve cream on top of pie.