Last week was a long week! Seriously it was jam packed busy. I had planned to make a Tart on Friday to serve on Saturday when our friends came over for an early dinner/ play date, but my sister called me to come help her out so she could pack for their trip to Tennessee and well baby cuddles won out! I mean seriously how cool and creamy does this look?
This really hit the spot on Saturday when the temperature topped out somewhere in the hundreds with a heat index of who knows what and humidity in the twelvety two billion range! Let’s get a little closer look at that shall we?
Doesn’t that just look cool and creamy? Yum!
What You’ll Need:
1 sleeve of graham crackers
1/4 cup of sugar
1 stick of butter, melted
1 – 8 ounce package of cream cheese, softened
1 – 14 ounce can of sweetened condensed milk (Note: I used fat free.)
1/2 cup Nellie and Joe’s Double Strength Key Lime Juice
(Note: This recipe involves “cooking” your crust in the microwave oven so you must use a glass pie dish. If you want to use metal or use a springform pan you’ll have to bake the crust in the oven until golden. If you wanted to you could buy a pre-made crust.)
Crush graham crackers and a medium sized bowl. Add sugar and butter and stir to mix. Set aside.
Spray a glass pie dish with non-stick spray and press the crust into the dish. Place in the microwave for 1 – 1 1/2 minutes until the crust hardens slightly. Set aside to cool while making the filling.
In the bowl of your mixer cream together cream cheese and sweetened condensed milk until completely smooth. Add key lime juice and mix until incorporated. Pour the batter into the prepared pie shell an spread out to cover the entire crust.
Place pie dish in the fridge for at least 3 hours (overnight is better). When ready to serve cut into slices (sometimes the first slice is a bit of a mess) and serve with whipped cream if desired.
Note: You could do this with either lemon or orange juice instead if Key Lime isn’t your thing.