This Refreshing Lime Cream Pie is a delightful dessert that combines a buttery graham cracker crust with a creamy, tangy lime filling.
Preheat your oven to 350°F (175°C).
Preheating ensures even baking for the crust.
Combine the crushed graham crackers and granulated sugar in a bowl. Add the melted butter and mix until the texture resembles wet sand.
Mix thoroughly to ensure the crust holds together when pressed.
Press the mixture firmly into the bottom and sides of a 9-inch pie plate. Bake for 12-14 minutes until golden brown. Let it cool completely.
Use the back of a spoon to evenly press the crust into the pie plate.
In a food processor, blend the powdered sugar and lime zest until combined. Add the softened cream cheese and blend until smooth.
Ensure the cream cheese is at room temperature for a smoother mixture.
Add the sweetened condensed milk and vanilla pudding mix to the processor and blend until creamy.
Scrape down the sides of the processor to mix evenly.
Dissolve the gelatin in 2 tablespoons of lime juice by heating it in the microwave for 15 seconds. Stir until fully dissolved.
Ensure the gelatin is fully dissolved to avoid lumps in the filling.
With the processor running, pour the gelatin mixture and remaining lime juice into the filling. Blend until thoroughly mixed.
Add the gelatin mixture slowly to prevent splashing.
Pour the filling into the cooled crust. Cover with plastic wrap and refrigerate for at least 3 hours or until set.
Chilling allows the filling to set properly for clean slicing.
Before serving, let the pie sit at room temperature for 10 minutes. Slice and garnish with lime slices or whipped cream.
A warm knife can help achieve clean slices.
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