Sleepy Pup Key Lime Pie

A slight twist on Key Lime Pie to make it a bit firmer, fluffier, and to better balance the tartness and sweetness.

Course Dessert
Cuisine American
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 8 slices


  • 1/3-1/2 Cup Key Lime Juice Fresh squeezed is best
  • 14 oz Sweetened Condensed Milk 1 can is normally 14 oz
  • 1 tsp Key Lime Zest Regular lime zest is fine as well
  • 1 (9 inch) Prepared Graham Cracker Crust Store bought or make your own
  • 3 Egg Yolks
  • 1 cup Whipped Cream I use heavy cream
  • 4 oz Cream Cheese Usually half a block


  1. Preheat oven to 350 degrees (175 Celsius)

  2. Soften cream cheese until it's melted and smooth.  A double boiler works well, or you can place the cream cheese over low heat along with the sweetened condensed milk and lime juice.  Whisk until smooth.  If the mixture is still lumpy, you can use a hand mixer or blender on low to make it smoother.  Do not over-mix.

  3. Using a powered hand-mixer, whip your cream until stiff peaks form.  Make sure your cream is cold, otherwise it will take a lot longer to whip.

  4. Combine the whipped cream and cream cheese in a mixing bowl.  If you have not already done so, add in your key lime juice and sweetened condensed milk.  Add in the egg yolks and lime zest.  Whisk until the mixture is consistent in color and texture and everything is mixed together

  5. Pour your mixture into your pie crust and bake for 10 minutes.  Let cool and place in the refrigerator for at least 4-5 hours and serve.