Two Layer Key Lime Pie

This recipe is a combination of my two favorite desserts - cheesecake and key lime pie.

Try to use fresh lime juice in this recipe.  Also plan to let the pie refrigerate overnight before serving.














Two-Layer Key Lime Pie

Crust
1 1/2 cups graham cracker crumbs
1/4 cup butter, melted
3 Tablespoons sugar

Baked Layer
1 (14 oz) can sweetened condensed milk
1/2 cup fresh key lime juice or lime juice
3 large egg yolks *

Chilled Layer
1 (8 oz) package cream cheese
1/2 cup sweetened condensed milk
1/4 cup fresh key lime juice or lime juice
2 Tablespoons sugar
1 teaspoon vanilla

whipped cream for garnish

Crust
Preheat oven to 350 degrees.  In a 9-inch diameter deep dish glass pie plate, mix together graham cracker crumbs, sugar and butter.  Press crust up the sides and on the bottom of the pie plate.

Bake 350 degrees for about 8 minutes.  Remove crust from the oven and cool.

Reduce the oven temperature to 300 degrees.

Baked Layer
In a bowl whisk condensed milk, lime juice and egg yolks.  Pour into the cooled crust.
(NOTE:  save the egg whites to use in a recipe like Chocolate Volcano Cookies)

Bake 300 degrees for twenty five minutes or until the custard is set.

After baking place the pie on a rack to cool.

Chilled Layer
In a bowl beat cream cheese, condensed milk, lime juice, sugar and vanilla.  Pour over the cooled baked layer.  Smooth the top with a butter knife or the back of a spoon.

Cover and chill the pie until firm (at least 4 hours) but preferably overnight.

Serve with sweetened whipped cream.  Serves 8.


-altered recipe from Dulce