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From Cook’s Illustrated. <\/p>\n
Cream cheese is the best thing to happen to limes since Corona. I think this may become my new key lime pie! Next time I’ll use probably 4 oz animacl crackers, 5 tbs butter, and a little more lime juice. Or possibly just more zest, I think I skimped.<\/p>\n
Crust
\n5\tounces animal crackers
\n3\ttablespoons packed brown sugar (light or dark)
\n\tPinch table salt
\n4\ttablespoons unsalted butter , melted and cooled slightly <\/p>\n
Filling
\n2\tounces cream cheese , room temperature
\n1\ttablespoon grated lime zest , minced
\n\tPinch table salt
\n1\t(14-ounce) can sweetened condensed milk
\n1\tegg yolk
\n1\/2\tcup fresh lime juice , either Key lime or regular. NOT BOTTLED.<\/p>\n
1. Adjust oven rack to middle position and heat oven to 325 degrees. Line 8″ square baking dish with nonstick tin foil.<\/p>\n
2. TO MAKE THE CRUST: In workbowl of food processor, pulse animal crackers until broken down, about ten 1-second pulses; process crumbs until evenly fine, about 10 seconds (you should have about 1 1\/4 cups crumbs). Add brown sugar and salt; process to combine, ten to twelve 1-second pulses (if large sugar lumps remain, break them apart with fingers). Drizzle butter over crumbs and pulse until crumbs are evenly moistened with butter, about ten 1-second pulses. Press crumbs evenly and firmly into bottom of prepared pan. Bake until deep golden brown, 18 to 20 minutes. Cool on wire rack while making filling. Do not turn off oven.<\/p>\n
3. TO MAKE THE FILLING: While crust cools, in medium bowl, stir cream cheese, zest, and salt with rubber spatula until softened, creamy, and thoroughly combined. Add sweetened condensed milk and whisk vigorously until incorporated and no lumps of cream cheese remain; whisk in egg yolk. Add lime juice and whisk gently until incorporated (mixture will thicken slightly).<\/p>\n
4. TO ASSEMBLE AND BAKE: Pour filling into crust; spread to corners and smooth surface with rubber spatula. Bake until set and edges begin to pull away slightly from sides, 15 to 20 minutes. Cool on wire rack to room temperature, 1 to 1 1\/2 hours. Cover with foil and refrigerate until thoroughly chilled, at least 2 hours.<\/p>\n","protected":false},"excerpt":{"rendered":"
From Cook’s Illustrated. Cream cheese is the best thing to happen to limes since Corona. I think this may become my new key lime pie! Next time I’ll use probably 4 oz animacl crackers, 5 tbs butter, and a little more lime juice. Or possibly just more zest, I think I skimped. Crust 5 ounces … <\/p>\n