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Crust
8 whole graham crackers, broken into small pieces
2 tablespoons butter
5
tablespoon unsalted butter, melted
Filling
1/4 cup sugar
1 tablespoon grated lime zest
8 ounces cream cheese - softened
1 (14oz) can sweetened condensed milk
1/3 cup instant vanilla pudding mix
1 and 1/4 teaspoon unflavored gelatin
1 cup fresh lime juice (6 to 8 limes, you can use the 'regular' limes)
1 teaspoon vanilla extrat
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Crust:
Adjust rack to middle position and heat oven to 350 degrees. Pulse crackers
and suar in food processor until finely ground.
Add melted butter in steady stream while pulsing until crumbs resemble
damp sand.
Using the bottom of dry measuring cup, press crumbs firmly into bottom and sides of 9-inch pie plate.
Bake
until fragrant and brown around edges, 12 to 14 minutes. Cool completely.
Filling
Process sugar and zest in food processor until sugar turns bright green, about 30 seconds.
Add cream cheese
and rocess until combined, about 30 seconds.
Add condensed milk and pudding mix, process until smooth, about 30
seconds.
Scrape down sides
Stir gelatin and 2 tablespoons lime juice in small bowl. Heat for 15 seconds,
stir until dissolved.
With machine running, pour gelatin mixture, remaining lime juice, and vanilla through feed
tube Mix unil well blended.
Pour pie filling n to cooled crust. Cover with plastic. Refrigerate
at least 3 hours up to 2 days. To serve, remove from fridgeand sit at room temperture for 10 minutes before slicing.
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