Ingredients
14 cup butter, melted
3 tablespoons sugar
2 (8 ounce) packages cream cheese, softened
1 (14 ounce) can sweetened condensed milk
13 cup lime juice
3 drops green food coloring (optional)
Method
Sources
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Recipe1M+
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Lever-press citrus juicer — maximum juice, no seeds
Firm brittle gel — works with calcium and milk proteins
Fine mesh bag — nut milks, cold brew coffee, ricotta, juice straining
Humidity-controlled cheese storage — keep artisan cheese perfect
Stainless press for hard cheeses — cheddar, gouda, manchego
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Lever-press citrus juicer — maximum juice, no seeds
Firm brittle gel — works with calcium and milk proteins
Fine mesh bag — nut milks, cold brew coffee, ricotta, juice straining
Humidity-controlled cheese storage — keep artisan cheese perfect
Stainless press for hard cheeses — cheddar, gouda, manchego
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preheat oven to 350f mix crumbs, butter and sugar; press firmly onto bottom and up side of 9-inch pie plate. bake 10 minutes. cool. beat cream cheese and sweetened condensed milk in large bowl with electric mixer on medium speed until well blended. add peel, juice and food coloring; mix well. pour into crust. refrigerate at least 8 hours or overnight. store leftover pie in refrigerator.