Two-Layer Key Lime Pie
Desserts
Graham Cracker Crust
1½ cups (170 g) graham cracker crumbs (or 11 graham cracker sheets pulverized to crumbs in a food processor)
2 Tablespoons sugar
1 Tablespoons brown sugar packed
7 Tablespoons (100 g) butter melted
Pie Filling
1 14-oz can sweetened condensed milk
½ cup fresh key lime juice
3 large egg yolks
8-oz package cream cheese, at room temp.
½ cup sweetened condensed milk
¼ cup key lime juice
2 tablespoons sugar
1 teaspoon vanilla
whipping cream
Preheat oven to 350°.
Pulverize graham crackers in food processor until finely ground into crumbs (skip this step if starting with graham cracker crumbs).
Stir together graham cracker crumbs and sugars in a medium-sized bowl. Add melted butter and use a fork to combine ingredients well until crumbs are all moistened.
Pour mixture into pie plate or springform pan. Use the (clean!) bottom of a measuring cup to firmly pack crumbs into the bottom of the pan and (if using a pie pan) gently press up the sides. Use your fingers to pack crumbs tightly into the sides of the pie pan.
Bake on 350° for 10-13 minutes and allow to cool before filling.
For baked layer: Whisk milk, juice, and egg yolks. Pour into crust. Bake at 300° for 25 minutes. Cool.
For chilled layer: Beat cream cheese with an electric mixer. Add milk, juice, sugar and vanilla; beat. Pour over baked layer. Smooth top. Cover and chill at least 4 hours. Pipe whipped cream on top.