Ingredients:

  • 1 ½ cups (150g) Graham Cracker Crumbs
  • 1/3 cup (65g) Granulated Sugar
  • 6 tbsp (85g) Unsalted Butter, melted
  • 1 pinch Sea Salt
  • 16 oz (450g) Full-Fat Cream Cheese, room temperature
  • 14 oz (396g) Sweetened Condensed Milk
  • ½ cup (120ml) Key Lime Juice
  • 1 tbsp Lime Zest, finely grated
  • 1 cup (240ml) Heavy Whipping Cream, cold
  • ¼ cup (30g) Powdered Sugar
  • 1 tsp Vanilla Extract

Instructions:

  1. In a medium bowl, combine the graham cracker crumbs, granulated sugar, melted butter, and sea salt. Stir until the mixture resembles wet sand.
  2. Press the crumb mixture firmly into the bottom and up the sides of a 9-inch pan, going about 1 inch up the sides. Freeze for 15 minutes to set the butter before adding the filling.
  3. Beat 16 oz room temperature cream cheese until completely smooth and fluffy.
  4. Slowly pour in 14 oz Sweetened Condensed Milk, whisking constantly, scraping the sides of the bowl.
  5. Stir in 1/2 cup Key Lime Juice and 1 tbsp Lime Zest by hand. Observe the mixture thickening instantly as the acid reacts with the dairy.
  6. In a separate chilled bowl, beat 1 cup Heavy Whipping Cream, 1/4 cup Powdered Sugar, and 1 tsp Vanilla until stiff, defiant peaks form.
  7. Use a spatula to fold half of the whipped cream into the lime mixture to lighten the base without deflating all the air.
  8. Pour the filling into your chilled crust and smooth the top with an offset spatula.
  9. Refrigerate for at least 4 hours until the center is firm to the touch.
  10. Top with the remaining whipped cream and extra zest just before serving.