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:
8 whole graham crackers, broken into small pieces
2 Tablespoons sugar
5 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°. Process crackers and sugar in food processor until finely ground, about 30 seconds. Add melted butter in steady stream while pulsing until crumbs resemble damp sand. Sprinkle mixture into 9-inch pie plate and use bottom of dry measuring cup to press crumbs firmly into bottom and sides. Bake until fragrant and browned around edges, 12 to 14 minutes. Let cool completely.
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.