an easy key lime pie that can be made the night before.
Course Dessert
Cuisine American
Keyword key lime, key lime pie, pie
Prep Time 10minutes
Servings 1pie
Author Emma Chapman
Ingredients
Crust
1 ½cupsvanilla waferscrushed
1 ½tablespoonbuttermelted
Filling
8ouncescream cheesesoftened
1packageinstant vanilla pudding 3.4 ounces
1½cupsmilk
½cuplime juicefresh
1tablespoonlime zest
2tablespoonswhite sugargranulated
Instructions
To make the crust, use a food processor to crush the vanilla wafers. Then, stir in the melted butter and press firmly into a pie pan. Freeze until the filling is ready.
To make the filling, whisk together the instant pudding and milk. Then whisk in the softened cream cheese, lime juice, zest, and sugar.
Pour the filling into the prepared pie crust and refrigerate or freeze overnight (see note). Garnish with lime wedges and whipped cream before serving.
Notes
You can refrigerate or freeze this pie before serving. If you refrigerate, it will thicken/harden but will remain soft, like a very soft cheesecake. If you freeze, it will harden more, like an ice cream cake.