My! My! My! My Key Lime Pie!

My, my, my, my key lime pie!

Today is my first time to participate in Foodie Friday, hosted by Michael, of Designs by Gollum.

Follow the link to find delicious dishes, from all around blogland.
Here at Plates and Places, I am offering up a big helping of key lime pie.

So... "Pucker up, sweet thang!"

Doesn't everyone love a Key Lime Pie? It immediately carries me to a tropical place. Kenny Chesney sings about it. It's my favorite dessert, next to my moms almond cream cheese cake (and that life changing strawberry cake from Ashley Macs).

When my husband and I lived in Sarasota, Florida, we would drive up to Big Daddy’s grandparents house, about half an hour north. Grandpa took such pride in the fruit trees that were plentiful in his yard. The trees weighed heavily with fruit. There was nothing better than going out into their yard (when you were hungry and wanted a snack) and picking fresh lemons, limes, grapefruits, and tangelos off of the fruit trees. I would drive home with a bushel and then make myself a big glass of limeade or lemonade. Nothing ever tasted as fresh and good. Below is a great recipe for any fresh limes you might have lying in bushels in your kitchen.

MY! MY! My! Key Lime Pie

Pie:
1 graham cracker crust (crust directions below)

1 can sweetened condensed milk
1 scant tsp grated lime zest (green part only)

5 oz cream cheese
Whipped cream

Wash and zest the limes. Squeeze limes to yield 3 oz of juice. Whip cream cheese, condensed milk and grated lime zest until smooth, scraping sides of the bowl all along. Add the lime juice and blend until combined. Pour into prepared crust and chill until set. Top with freshly whipped cream.

Crust:
Mix 1 ½ cups graham cracker crumbs with 1 ½ C ground almonds, 3 Tbsp sugar and enough melted butter to bind. Firmly press into a 9 inch pie plate with the back of a spoon. Freeze shell while making filling.