Key Lime White Chocolate Cheesecake Pie

Owing to the fact that every component of this pie (save the buttery, graham crust) is laden with fresh lime flavor, you really need to be a lime lover to appreciate this pie.

You wouldn’t believe the number of times I read comments on recipes that say something like, “Chocolate makes me gag, but I thought I might like this quadruple chocolate cake. I was wrong! Yuck!” or “I was hoping this banana bread would make me like bananas. Spoiler alert: it didn’t.”

To avoid such possible scenarios and spare anyone great pain over dessert, let me say it again: this pie is for lime lovers only.

Key Lime White Chocolate Cheesecake Pie

Now that we have that covered, let me tell you how delectable and wonderful this pie is. That basic, delicious graham cracker crust is only the beginning of good things to come. Sandwiched between the crumb crust and the unbelievably creamy cheesecake layer is a bright pop of luscious, zesty lime curd.

To be honest, and at the risk of offending all English people everywhere and anyone else intensely devoted to curd, I spent years, lots of lonely, wasted years, wishing curd wasn’t named, well, curd. I didn’t understand how something named CURD could be delicious.

In the interest of full disclosure, I’m pretty sure 93.5% of my issues were because I always misread it as CRUD and then corrected and associated it with something CURD-led. I know, you guys. I’m sorry I’m even going into all this. Thankfully, I channeled some hibernating maturity, got over the name issues, and one day decided to make it (that was almost a decade ago). You know the end of the story: I haven’t regretted it one day since.

Kind of like a super creamy pudding-like jam, curd can be enjoyed a million ways (not the least of which is a spoon going straight into the bowl or jar). It is terribly delicious.

Don’t be like me. Let curd (not crud) be part of your life forever.

Key Lime White Chocolate Cheesecake Pie

This pie is a weirdly delicious mashup of flavors, channeling desserts like this Sour Cream Lime Tart, my fave Vanilla Bean White Chocolate Cheesecake and this Key Lime Cheesecake. The main difference is today’s pie is mostly no-bake (except for that crust), and the whole thing comes together pretty darn fast, especially since it can be made ahead of time.

Hopefully I can convince my family to stop shoveling rocks long enough to have a mini Memorial Day BBQ next week – just so I have an excuse to eat some of this pie (and also so I can rest my puny arms that aren’t exactly conditioned for wheeling massive loads of rocks around the house;  ouchie-wa-wa).

One Year Ago: Grilled Greek Chicken Kebabs with Simple Tzatziki Sauce
Two Years Ago: Grilled Honey & Ginger Marinated Flank Steak
Three Years Ago: Peanut Butter Cookie Dough Dip

Key Lime White Chocolate Cheesecake Pie

Yield: Makes a 9-inch pie

Key Lime White Chocolate Cheesecake Pie

All said and done, you'll need about two tablespoons lime zest (that includes zest needed for garnishing the top of the pie) and 3/4 cup fresh lime juice for this pie. Depending on the size of limes (I used every day grocery store Persian limes), you may need between 5-8 limes. If you use key limes, you may need upwards of 20 limes for juicing.

DON'T FORGET TO ZEST THE LIMES BEFORE JUICING! By doing this, you can minimize using more limes than you actually need.

The curd can be made up to a week ahead of time and refrigerated. Keep in mind the assembled pie needs to chill for at least four hours so plan ahead (it can easily be made a day in advance).

Ingredients

    Crust:
  • 1 1/2 cups graham cracker crumbs (7 ounces, about 13 rectangles)
  • 1 tablespoon brown sugar
  • 8 tablespoons (1/2 cup, 4 ounces) butter, melted
  • Lime Curd:
  • 1/4 cup (4 tablespoons, 2 ounces) butter
  • 1 cup (7 ounces) granulated sugar
  • 1/2 cup fresh lime juice (see note above)
  • 2 large eggs, lightly beaten
  • Pinch of salt
  • 1 tablespoon fresh lime zest
  • White Chocolate Cheesecake:
  • 8 ounces cream cheese, softened
  • 1/3 cup (1.25 ounces) powdered sugar
  • 1/2 cup (4 ounces) sour cream
  • 1/4 cup fresh lime juice
  • 4 ounces white chocolate, melted and cooled until no longer warm but still pourable
  • 1 teaspoon fresh lime zest (zest limes before juicing!)
  • 1 cup heavy whipping cream

Directions

  1. For the crust, preheat the oven to 350 degrees F. Combine the graham cracker crumbs, brown sugar and butter in a bowl until well mixed. Press evenly into the bottom and up the sides of a 9-inch baking pan; bake for 8-10 minutes until fragrant and lightly golden. Let cool completely while preparing the other parts of the pie.
  2. For the lime curd, in a medium saucepan, melt the butter over medium heat. Add the sugar, lime juice, eggs and salt. Cook, whisking constantly, until the mixture bubbles and thickens, 10 minutes or so (depending on how hot the stove is); it should be the consistency of soft pudding. To avoid any little bits of cooked eggs, strain the mixture through a fine mesh strainer into a clean bowl. Stir in the lime zest. Press plastic wrap directly on the surface and refrigerate until no longer warm.
  3. For the cheesecake topping, in a medium bowl with an electric hand mixer (or in the bowl of a stand mixer fitted with the paddle attachment), mix together the cream cheese and sugar until very smooth. Add the sour cream and lime juice and mix until combined. Add the white chocolate and whip until creamy and thick.
  4. In a separate medium bowl with the electric mixer (no need to clean the beaters), or with a stand mixer fitted with the whisk attachment (PS: I often use my Blendtec fro whip cream!), beat the cream to stiff peaks.
  5. Fold the cream gently into the cream cheese mixture with a rubber spatula until evenly combined.
  6. Spread the cooled lime curd over the crust. Dollop the cheesecake filling over the curd and spread evenly.
  7. Sprinkle additional fresh lime zest on the pie for garnish and use fresh lime slices, if desired, to decorate the top of the pie.
  8. Chill for at least 4 hours before serving; the pie can be made a day ahead of time.
http://www.melskitchencafe.com/key-lime-white-chocolate-cheesecake-pie/

Recipe Source: wildly adapted from a Key Lime White Chocolate Pie my Aunt Marilyn gave me in my recipe binder when I was first married

21 Responses to Key Lime White Chocolate Cheesecake Pie

  1. jared says:

    Dang, this looks so amazing. I just bought limes yesterday to make pico but they might be getting a new job. Thankfully no lime allergies in our house 😉

  2. Heather bell says:

    This whole thing just made me laugh. In a good way

  3. Helen says:

    I love this post !! I seriously laughed right our loud as I read your commentary on curd (crud) !! And I needed a laugh this morning. The best part is that I have 2 bags of limes in my fridge… because I actually forgot I had one and ended up buying another one at Sam’s. My husband, seeing two bags of limes in the fridge, of course mentioned that he hoped I was planning to eat a lot of limes. Well turns out that I now have something delicious to make from my abundance of limes!! You always manage to swoop in and save the day. There are times I actually wonder if your brain and mine are running on the same frequency and you are sending me subliminal messages like “buy more limes”…. I Can’t wait to make this, I am a lime lover!!! And if I had to choose only one dessert that I could eat for the rest of my life it would be cheesecake (especially no-bake) with a buttery graham cracker crust (I would have to find a way to make chocolate chip cookies a snack instead of dessert.. I wouldn’t be able to live without them). You get the picture!! I’m off to plot making lime cheesecake and how soon I can make it, guess I can wait until after breakfast 🙂

  4. Jackie says:

    Thank you! I recently realized I LOVE key lime, white chocolate and graham cracker crumbs together when I discovered Chobani Flips key lime crumble. And I totally agree with you on the curd thing. Several years ago my sister-in-law kept talking about her lemon curd cupcakes and I couldn’t imagine anything more unappetizing… Until I tried them, then I realized that curd was nothing like I had pictured in my head.

  5. Andrea says:

    Your killing me Smalls. Totally get you on the curd thing. lol With all things summery comes the desire to consume all things citrus-y. Truth be told- I never get tired of lemon or lime stuff- especially desserts.

  6. Ellen says:

    Oh Mel…. after 8 months of severe lime cravings, I found this!! I’m due in another month, and thinking this is the only thing I’ll have for all meals, from here on out! can’t wait to try it.

  7. Jen T says:

    Love limes and also love curd, and love your view of it 🙂 Looking forward to making this! Thanks!

  8. Gigi says:

    I have to admit I’m a pie hater… Except peanut butter pie and key lime. I love lime pie, lime cake, lime sorbeto..I have made so many of your recipes and every one has been a winner. It’s because of you I am now an awesome pizza maker haha. I have also made your cheesecake which was out of bounds. My only grievance with you is summer is upon us and I’ve been working so hard on getting myself bathing suit ready and you come along with another amazing looking dessert. Ugh..your killing me Mel ! Seriously though, you are awesome : )

  9. Laura says:

    I can not stand the word #%^* either. I can’t even get my thumb to type it. I still have never eaten it because of the name. I have issues, apparently! Let’s rename…flavor-packed goodness? Essential yumminess? This recipe might get me to make, and eat, the decadent tastiness.

  10. Claire Philipps says:

    This cheesecake sounds so yum! in Australia we also call curd Lemon Butter, or Lime Butter or Passion fruit Butter. There is almost nothing so yummy as making great Lemon Butter, especially when cooked on an old farm wood stove.

  11. Nicole H says:

    This looks so darn good! My husband is not a lime lover, or even liker. He’s a bit of a hater actually. Hopefully something will come up soon so that I can make this and enjoy it with someone who can eat it with me!

  12. Becky says:

    I made this when we had friends over this week! So delicious! I liked that I could make it a little at a time…the crust in the morning, the curd in the afternoon, and the topping the next morning. I thought the flavors were well balanced. The topping wasn’t overly sweet, but when combined with the crust and curd it was all perfection! We have 1 piece left and I hope I’m the only one who remembers so I can eat it when my daughters are in bed 🙂

  13. Camille says:

    You’ve out done yourself with this one Mel! It was so amazing! The only bad part of it is that I could have actually eaten the entire pie by myself! I’m going to look for any reason to keep making this!

  14. Paula says:

    I know this may sound crazy, but what would you think of using frangipane instead of the lime filling?

  15. Stephanie says:

    I made this for a family lunch last week and it was gone the same day. My husband requested I make another one the day after! I love how light it is and I love the tartness from the lime curd! Everything I made from your site has been a huge hit in my family. All my kids know you by first name and when I make a meal they really like they ask me “is this from Mel?” Thank you, thank you, thank you for so many delicious recipes and helpful tutorials and tips!

  16. Jen T says:

    Made this yesterday for Memorial Day. It was divine! My daughter said, “wow, this tastes like summer!” Love it! Thanks Mel!

  17. Susan says:

    This was even better tasting than I imagined it to be. I LOVED it! Thank you so much!

  18. Sharmila Sutaria says:

    Turned out super.
    Creamy, luscious and lemony.
    Simply yum

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