Limeade Pie With Graham Nut Crust |
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Prep Time: 15 Minutes Cook Time: 120 Minutes |
Ready In: 135 Minutes Servings: 8 |
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The pie itself (after baking the crust) is a refrigerator pie, from the local paper. Uses freshly squeezed lime juice. Cook time is minimum refrigeration time. Ingredients:
6 ounces reduced-fat cream cheese, room temp |
6 ounces cream cheese, room temp |
1 cup granulated sugar |
2 tablespoons finely grated lime zest |
1/2 cup freshly squeezed lime juice |
1/4 cup pecans |
10 low-fat graham crackers (5 oz) |
3 tablespoons sugar |
1/4 teaspoon salt |
4 tablespoons unsalted butter, melted |
Directions:
1. To make crust: Preheat oven to 350°F.
2. Place pecans in single layer on a rimmed baking sheet, and toast until fragrant, about 8 minutes. Remove from oven and cool.
3. Place graham crackers in bowl of food processor fitted with metal blade; pulse until fine crumbs form.
4. Add sugar, salt and pecans; pulse to combine.
5. Add butter and pulse until fine crumbs form.
6. Transfer to a rectangular, 13 1/2 by 4 1/4-inch tart pan (or a 10-inch round tart pan) with a removable bottom, and pat evenly onto bottom and up sides.
7. Place pan on a baking sheet; bake until crust is golden and fragrant, 8 to 10 minutes. Transfer to a wire rack to cool.
8. For pie: In bowl of food processor fitted with metal blade, combine cream cheeses and sugar; process until mixture is smooth.
9. Add lime zest and juice; pulse several times to combine.
10. Transfer filling to prepared graham nut crust; cover with plastic wrap after putting toothpicks throughout; otherwise, plastic wrap will stick.
11. Refrigerate until set, at least 2 hours or preferably overnight. Slice and serve.
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