Florida Key Lime Pie

Recipe View 3 mins To Make Lime Filling: In a large mixing bowl, using an electric mixer, whip the softened cream cheese until light and fluffy (approximately 3 minutes).

Recipe View 3 mins Gradually add the sweetened condensed milk, Key lime juice, lime zest, and salt. Continue to whip until the mixture is completely smooth and well combined (approximately 2-3 minutes).

Recipe View 4 hrs Pour the Key lime filling into the prepared graham cracker crust, spreading evenly to the edges. Cover the pie with plastic wrap, pressing gently to avoid a skin from forming. Chill thoroughly in the refrigerator for at least 4 hours, or preferably overnight.

Recipe View 3 mins To Make Topping: In a medium bowl, using an electric mixer, whip the chilled heavy cream until soft peaks begin to form (approximately 2-3 minutes).

Recipe View 2 mins Add the vanilla extract and sifted confectioners' sugar. Continue to whip until the cream forms stiff peaks (approximately 1-2 minutes). Be careful not to overwhip.

Recipe View 2 hrs For a stable topping, place the whipped cream in a fine-mesh sieve set over a bowl. Cover tightly with plastic wrap and allow to drain in the refrigerator for 2 hours. This removes excess liquid and prevents a soggy pie.

Recipe View 0 mins Before serving, discard the liquid that has drained from the whipped cream. Spread the stabilized topping evenly over the chilled Key lime pie. Garnish with extra lime zest or Key lime slices, if desired. Serve immediately or chill for up to 2 hours before serving.