Black Bottom Key Lime Pie

Want a super easy dessert that is bound to WOW.  Key Lime pie is a favorite dessert in "these parts", and it's amazingly easy to throw together.

You will need:

1/2 C. Key Lime Juice ***

1-8oz package light cream cheese, softened to room temp (the 1/3 less fat Neufatchel)

1-14oz can sweetened condensed milk (use the full fat type)

3 egg yolks (no whites)

1 box Annies Chocolate Bunnie Grahams

2-3 Tbsp unsalted, sweet cream butter, melted

***  Use fresh squeezed IF you can find Key Limes, or use Nellie and Joes Key West Lime Juice, - do NOT use regular limes.  Nellie and Joes is available at Wally World or the grocer.

Preheat oven to 350. 

Using a food processor, pulverize the bunnies until they are a fine crumb.  OR, you can put them in a tough gallon freezer bag and beat them with a rolling pin.... it really depends on your mood, LOLOL.

In a medium bowl, mix the cookie crumbs with the melted butter.  Press mixture into the bottom and sides of a 9 inch pie pan.  I like my shallow pampered chef stone one best for this pie.  (It doesn't look like they make that one anymore, but it's got a low side, and that is best for this pie).

Bake for 10 minutes at 350.  Prepare filling while it bakes.

In your mixer, begin beating the cream cheese until light and fluffy.  Add the condensed milk and egg yolks, mix on low to blend, then mix on medium until thick.  Add lime juice and mix until smoothe.  Pour into prepared pie shell.

Bake for 10 minutes at 350.  Remove from oven and let stand on cooling rack at least 10 minutes before refrigerating.  Chill for at least 4 hours before serving.

Top with freshly whipped cream, I like to add a splash of vanilla and a little powdered sugar to my cream before I whip it.