I got the original recipe from here. It says you can use whipped cream for decorating but with the whipped cream in the pie, you don’t need it! The whipped cream didn’t mix too well - so maybe whip that up first and make sure it’s room temperature. I cheated and made it even easier by using mini pre-made graham cracker crusts.
Ingredients
For the filling:
1 can (14oz) sweetened condensed milk (I used a coconut one)
1/3 cup (2 1/2floz) whipping cream
1 cup (8oz) cream cheese
1/2 cup (4floz) lime juice, freshly squeezed
zest of 3 limes
1 1/2 teaspoons vanilla extract
Instructions
Make the key lime filling: First juice 1/2 cup of fresh limes.
In a large bowl whip the cream cheese until smooth (make sure it’s room temperature), condensed milk, whipping cream, lime juice, lime zest, and vanilla. Whip for roughly 4-5 minutes until it firms up.
Remove the pie crust from the fridge and fill with the filling mixture. Return to the fridge and allow to set for a minimum of 5 hours but preferably overnight.
This pie can be kept covered and stored in the fridge for up to 4 days.