Limeade Pie With Graham Nut Crust

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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.

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Steps

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To make crust: preheat oven to 350f.

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Place pecans in single layer on a rimmed baking sheet , and toast until fragrant , about 8 minutes.

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Remove from oven and cool.

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Place graham crackers in bowl of food processor fitted with metal blade.

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Pulse until fine crumbs form.

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Add sugar , salt and pecans.

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Pulse to combine.

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Add butter and pulse until fine crumbs form.

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Transfer to a rectangular , 13 1 / 2 by 4 1 / 4-inch tart pan with a removable bottom , and pat evenly onto bottom and up sides.

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Place pan on a baking sheet.

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Bake until crust is golden and fragrant , 8 to 10 minutes.

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Transfer to a wire rack to cool.

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For pie: in bowl of food processor fitted with metal blade , combine cream cheeses and sugar.

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Process until mixture is smooth.

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Add lime zest and juice.

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Pulse several times to combine.

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Transfer filling to prepared graham nut crust.

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Cover with plastic wrap after putting toothpicks throughout.

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Otherwise , plastic wrap will stick.

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Refrigerate until set , at least 2 hours .

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Ingredients

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reduced-fat cream cheese, cream cheese, granulated sugar, lime zest, lime juice, pecans, low-fat graham crackers, sugar, salt, unsalted butter