Key Lime Cheesecake Pie

This recipe was given to me by my friends Chuck and Merry. The addition of a lime-enhanced cheesecake layer mellows the intensity of the lime flavor and gives the pie a very satisfying creamy texture.

Key Lime Cheesecake Pie

CRUST:

Dad, ca 1957
Nahcotta, WA

6 tb. Butter

1‑1/4 cups graham cracker crumbs

1/3 cup sugar

FIRST LAYER:

8 oz cream cheese 
(preferably Philadelphia brand)

1/4 cup sugar

1 egg

1/4 tsp vanilla

1/2 tsp key lime juice

SECOND LAYER:

14 oz sweetened condensed milk

1/2 cup key lime juice

3 eggs

Preheat oven to 350° F. Melt butter in 10-inch glass pie pan (I usually do this on a low power setting in the microwave; if you prefer you can melt the butter in a pan on the stove top). Mix in crumbs and sugar and pat in bottom and sides of pan.

Mix ingredients for first layer together using hand-held mixer and pour over crust. In same bowl mix second layer ingredients. Pour over first layer. Bake for 15 to 18 minutes.  Cool and refrigerate for approximately 4 hours. Can be served with a dollop of whipped cream.