Here is my favorite Key Lime Pie recipe. It comes out almost like a light cheesecake texture. Actually, if you have ever bought the Edward’s brand of key lime pie frozen at the store, this is very similar.
Key Lime Pie
For the crust
1 cup zweiback crumbs or graham cracker crumbs
2/3 cup blanched almonds, toasted lightly, cooled completely, and
ground fine in a food processor
1/2 stick (1/4 cup) unsalted butter, melted and cooled
1/4 cup sugar
1 pound cream cheese, softened
3/4 cup key lime juice
a 14-ounce can sweetened condensed milk
Make the crust:
In a bowl combine well the crumbs, the almonds, the butter, and the sugar, press the mixture onto the bottom and side of a 10-inch pie plate, and bake the shell in the middle of a preheated 350°F. oven for 10 minutes, or until it is browned lightly. Let the shell cool on a rack.
In a food processor blend cream cheese, lime juice, and condensed milk until smooth. Pour filling into shell. Refrigerate several hours or until firm.