Key Lime Pie

This is a super-easy, no-bake, eggless key lime pie that I made for my son’s 9th and 10th birthdays. I don’t like to cook with eggs and turns out eggs are not at all essential to this recipe, which I’ve adapted from this recipe by Jennifer McHenry of answers.com.

Graham Cracker Crust

1 1/2 cups graham cracker crumbs (this was equivalent to 1 “pack” (of four) in the box I bought
6 – 8 T fat (I used 6 T. coconut oil and 2 T butter, but you could use all butter, olive oil, or combine fats)

Crush graham crackers (I used a cuisinart or blender) then add desired fat until mixture starts to take shape.

Spread mixture into a 9” pie plate, pressing the mixture up into the sides of the pie plate.
Put in the freezer for at least 1 hour.

Bake at 375 degrees for 10 minutes then let cool.

Filling

1 can (14 oz.) sweetened condensed milk
1 pack (8 oz). cream cheese, softened
1/2 t. vanilla
2/3 c. key lime juice (if you don’t have key limes, regular limes work fine)
zest of 1/2 lime (I recommend using organic limes if you want to add zest, and washing limes carefully before zesting).

Combine all ingredients in a blender and blend until smooth.
Pour into baked pie crust, smooth of the top with a spatula (if necessary/desired) and refrigerate.