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 (I use Nellie and Joe's)

1-8oz package cream cheese, softened to room temp (I use Organic)

1-14oz can sweetened condensed milk (I use organic)

3 egg yolks (no whites)

1 box Annies Chocolate Bunnie Grahams

2 Tbsp. melted real butter and 1 Tbsp. Coconut Oil (or all butter)

*You need to use Key Lime juice, not regular lime juice.

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 an oiled/buttered 9 inch pie dish.  

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

In your mixer, sweetened condensed milk, add cream cheese by 2 Tablespoon chunks, beating well after each addition.  Continue to beat until light and fluffy.  Add the egg yolks, and mix on med-high 2 minutes to thicken (stop mixer occasionally and scrape sides).  With mixer on low, add lime juice.  Increase speed and mix until smooth.  Pour into prepared pie shell.

Bake for 13 minutes at 350.  Remove from oven and let stand on cooling rack at least 20 minutes before refrigerating.  Chill for at least 4 hours before serving.

Top with freshly whipped cream (I like to add a tiny bit of sugar to the cream). 

NOTE:  Before refrigerating, I like to melt some chocolate chips with a little olive oil and drizzle a pretty pattern on top of the pie.