Keylime Pie

Ingredients:

For the filling:

Sweetened condensed milk - 1 can (14oz/398g) 

Cream cheese - 1 cup (8oz/225g) 

lime juice, freshly squeezed - 1/4 cup (4floz/115ml) 

zest of 3 limes

Heavy cream - 1/3 cup (2 1/2floz/71ml) 

Vanilla extract - 1 1/2 teaspoons 

Whipped cream for decorating

Method:

1) First juice 1/4 cup of fresh limes.

2) In a large bowl whip the cream cheese, condensed milk, heavy cream, lime juice, lime zest, and vanilla. Whip for roughly 4-5 minutes until it firms up. Don't worry if your mix is not really firm as it will set up in the fridge overnight.

3) Fill the mixture in the Pie crust. Place it in the fridge and allow to set for a minimum of 5 hours but preferably overnight. 

4) Once set, decorate it with whipped cream and Lime Zest, slices of lime.

Keylime Pie is ready to be served.

Note:

1) I have used ready made pie crust from Atlantic Superstore

2) I have used cream cheese which is sold in cube form (not the spreadable tub cheese)

3) To Make graham cracker crust: 2 cups (6oz/170g) graham cracker crumbs (or any plain biscuit)) and 3/4 cup (6oz/170g) butter, melted. 

Prepare the graham cracker crust by mixing the melted butter with the graham crumbs until you've reached the texture of wet sand.

Transfer the crust mixture into Pie Pan and press down using your fingertips. Use a small bowl or cup to push the crumbs up the side of the tin. This will form an even crust. Once the graham mixture has been pressed. Place in the fridge to set for around 30 minutes.

4) If you want to be able to remove your pie from the dish to serve then line your pie tin with 2 layers of cling wrap. This will ensure you can easily remove the pie crust from the tin. 

5) As there is no setting agent, it needs a long time in the fridge.

6) This pie can be kept covered and stored in the fridge for up to 4 days.

7) Add more lime juice if required.

8) Blend in a blender for 4-5 mins or until you reach the required consistency.