Key Lime Pie
From Cats
Yield: 8 to 10 servings | Prep time: 15 min | Cook time: 12-14 min | Total time: 4 hours up to 2 days (including chill time)
Ingredients
Crust:
1 ½ cups or 11 whole graham crackers, broken into small pieces (one packet plus two more)
2 Tablespoons sugar
1 Tablespoon brown sugar
7 Tablespoons unsalted butter, melted
Filling:
¼ cup (1 ¾ ounces) sugar
1 Tablespoon grated lime zest plus 1 cup juice (8 limes)
8 ounces cream cheese, softened
1 (14-ounce) can sweetened condensed milk
⅓ cup instant vanilla pudding mix
1 ¼ teaspoons unflavored gelatin
1 teaspoon vanilla extract
Instructions
For the Crust:
Adjust oven rack to middle position and heat oven to 350°. Pulverize graham crackers in food processor until finely ground into crumbs (skip this is starting with graham gracker crumbs). Stir together graham cracker crumbs and sugars in a medium bowl.
Add melted butter and use a fork to combine well until crumbs are all moistened. Pour mixture into pie plate. Use the (clean!) bottom of a measuring cup to firmly pack crumbs into the bottom of the pan and (if using a pie pan) gently press up the sides. Use your fingers to pack crumbs tightly into the sides of the pie pan.
Bake for 10-13 minutes and allow to cool before filling.
For the Filling:
Process sugar and zest in clean food processor until sugar turns bright green, about 30 seconds. Add cream cheese and process until combined, about 30 seconds. Add condensed milk and pudding mix and process until smooth, about 30 seconds. Scrape down sides of the bowl.
Sprinkle gelatin over 2 Tablespoons lime juice in a small bowl and let sit until gelatin softens, about 5 minutes.
Heat in microwave for 15 seconds; stir until dissolved. With processor running, pour in gelatin mixture, remaining lime juice, and vanilla and mix until thoroughly combined, about 30 seconds.
Pour filling into cooled crust, cover with plastic wrap, and refrigerate for at least 3 hours or up to 2 days. To serve, let pie sit at room temperature for 10 minutes before slicing.