Ingredients and Weight:
- Graham cracker crumbs: 1 1/2 cups (150 grams)
- Sugar: 1/2 cup (100 grams)
- Melted butter: 1/4 cup (50 grams)
- Lemon juice: 1/2 cup (120 milliliters)
- Lime juice: 1/4 cup (60 milliliters)
- Grated lemon zest: 1 tablespoon
- Grated lime zest: 1 teaspoon
- Heavy cream: 2 cups (500 milliliters)
- Cream cheese, softened: 8 ounces (226 grams)
- Sugar: 1 cup (200 grams)
- Vanilla extract: 1 teaspoon
Preparation Time:
30 minutes
Cooking Time:
0 minutes
Difficulty Level:
2 (Easy)
Preparation Method Steps:
- Preheat oven to 350°F (175°C).
- In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter. Press into the bottom of a 9-inch springform pan.
- Bake for 10 minutes, then allow to cool completely.
- In a small bowl, whisk together the lemon juice, lime juice, lemon zest, and lime zest. Set aside.
- In a large bowl, whip the heavy cream until stiff peaks form.
- In a separate bowl, beat the cream cheese and sugar until smooth. Add the vanilla extract and beat again.
- Fold the whipped cream into the cream cheese mixture, then gently stir in the lemon-lime mixture.
- Pour the filling onto the cooled crust and refrigerate for at least 4 hours or overnight before serving.
Nutritional Information:
- Calories: 320 per slice
- Fat: 20 grams
- Saturated fat: 10 grams
- Cholesterol: 70 milligrams
- Sodium: 180 milligrams
- Carbohydrates: 30 grams
- Sugar: 25 grams
- Protein: 5 grams
Dish Characteristics:
- Light and airy texture
- Refreshing lemon-lime flavor
- Creamy and indulgent
- Perfect for summer gatherings
User Comments:
- "This pie is absolutely delicious! The lemon-lime flavor is so refreshing and the texture is so light and airy."
- "I love how easy this pie is to make. It's perfect for a summer party or a quick dessert."
- "This pie is a crowd-pleaser. I've made it several times and it's always a hit."
Special Precautions and Tips:
- Make sure the heavy cream is cold before whipping. This will help it whip up quickly and create stiff peaks.
- If you don't have a springform pan, you can use a regular 9-inch pie plate. Just be sure to wrap the edges of the crust with aluminum foil before baking to prevent it from burning.
- This pie can be stored in the refrigerator for up to 3 days.
