Key Lime Pie

I know this is a funny post to follow one about rededicating myself to working out, but what can I say? I'm a funny gal.

And I am so glad I now have this recipe in my summer entertaining repertoire - simple, tangy and sweet, it hits all the high notes. The use of regular old limes may seem like sacrilege, but seriously? Have you ever juiced a teeny tiny key lime? Those things can give you carpal tunnel. It's a welcome (and totally indistinguishable, taste-wise) substitution, in my opinion. Plus, you're already using vanilla pudding mix, so cut yourself some slack. Don't worry though - it's  honestly as good, if not better, than recipes that take twice as long.



Key Lime Pie
From Cook's Country


Ingredients:

For crust:

• 8 graham crackers, broken in to large chunks
• 2 tbs sugar
• 5 tbs melted butter

For filling:

• 1/4 c. sugar
• 1 tbs grated lime zest
• 8 oz. cream cheese, softened
• 14 oz can sweetened condensed milk
• 1/3 c. instant vanilla pudding mix (don't ask me what to do with the remaining powder. Making pudding will now involve math.)
• 1 1/4 tsp unflavored gelatin
• 1 c. fresh lime juice (from 6-8 limes)
• 1 tsp. vanilla extract

Directions:

1. Preheat oven to 350. Line a springform pan with a circle of parchment. Pulse crackers and sugar in food processor until fine. Process while adding butter in stream through tube of processor. Carefully press crumb mixture evenly into bottom of pan. Bake for 12 minutes, until brown at edges. Cool completely.
2. For the filling, process zest and sugar until fine and bright green. Add cream cheese and process until smooth. Add condensed milk and pudding. In a small bowl, combine gelatin with about 2 tbs of lime juice. Stir until dissolved and then add that to the processor and blend. Continue blending while pouring juice and vanilla through tube. Scrape down sides once or twice along the way.
3. Spray inner sides of springform with non-stick spray. Pour filling in and refrigerate for at least three hours. Remove from pan and serve.