Summer is right around the corner and this dessert is the perfect addition to your summer recipe repertoire. Key West is one of my very favorite places. In fact I fell in love with my husband in Key West. Another thing I love is Key Lime Pie. Being gluten free I feel like I am occasionally missing out on things. With a simple modification, this recipe is now gluten free and completely delicious. Use regular graham crackers for a standard version. This crust is also great for cheesecakes too, but it is a little more crumbly than one made with standard graham crackers.
2 cups of cookie crumbs from the Annie's Bunny Cookies
6 tablespoons butter - melted
4 tablespoons sugar
1 can sweetened condensed milk
3 egg yolks (save whites for breakfast)
1 8 oz. package of cream cheese - softened
1/2 cup Key Lime Juice (Measure a little under the 1/2 cup mark)
In a bowl mix graham cracker crumbs with sugar. With a fork stir mixture as you drizzle melted butter into bowl. Once butter is evenly distributed into crumb mixture pour into a pie pan. (I used a 9 1/2 inch glass pie pan). Press firmly to entire pie pan surface. I like using a measuring cup but you can use a fork or fingers too. Bake in a 350° oven for 5 minutes. Remove from oven and set aside until you are ready to add pie filling.
For Pie Filling
Mix cream cheese in a stand mixer until smooth. Add Sweetened condensed milk and eggs. Add mango nectar to a measuring cup then fill up to the 1/2 cup mark with key lime juice. Mix until fully combined. Pour into graham cracker crust and bake in a 350° oven for 15 minutes.
Cool for a few minutes and then refrigerate for a few hours or until fully chilled. Serve with slices of lime and whipped cream (and maybe some fresh mint if you have it on hand too).