This easy cheesecake pie gets its sweet-tart deliciousness from sweetened condensed milk, and fresh lemon/lime juice.
- Bake crust @ 350°
- for 10 mins.
- 34 RITZ Crackers, crushed
- 6 Tbsp. butter, melted
- 2 large limes, divided
- 2 pkg. (8 oz. each) Cream Cheese, softened
- 1 can (14 oz.) sweetened condensed milk
- 1/4 cup fresh lemon
~ Combine cracker crumbs and butter until crumbly
~ Press cracker mixture into the bottom of 9-inch pie
~ Bake 10 min. Remove from oven; cool 5 min.
~ Zest 1 lime then cut lime in half; squeeze juice from lime halves.
~ Beat cream cheese and milk with mixer until smooth
~ Add lime juice and lemon juice; mix well.
~ Spoon cream cheese mixture into crust, smooth top if desired.
~ Cut the other lime into thin circles and arrange around edge of pie; sprinkle with zest.
- Refrigerate for at least 1 hour
As you can tell from the photos my pie looks like it has pimples. I was unable to get the lumps and bumps out of my filling. I followed the instructions and let my cream cheese get to room temperature, but still could not get it smooth. I will post under Lessons I’ve Learn ways to make incredibly smooth cream cheese mixtures.