Key Largo Key Lime Pie - cooking recipe

Ingredients

Crust
1/2 cup unsalted butter
1 1/2 cups graham cracker crumbs
Filling
8 ounces cream cheese, softened to room temperature
1 (14 ounce) can sweetened condensed milk
1/2 cup key lime juice
1/2 teaspoon vanilla
Topping
1 cup heavy whipping cream
1 tablespoon sugar
1 teaspoon vanilla

Preparation

To make crust, preheat oven to 350 degrees. Melt butter and cool slightly. In medium bowl, combine butter and crumbs. With your fingers, press crust into a 9-inch pie plate. Bake 5 minutes. Set on rack to cool.
To make filling, beat cream cheese in bowl of electric mixer until very creamy. Slowly add condensed milk in a steady stream, beating until well-incorporated and scraping sides of bowl several times. Add lime juice and vanilla, mixing well. Pour mixture into pie shell. Cover with plastic wrap and refrigerate at least 5 hours.
Just before serving, whip cream with sugar and vanilla until stiff peaks form. Spread whipped cream over filling. Let pie sit for 30 minutes at room temperature before serving. Pie can be kept in refrigerator for up to 3 days.