Ingredients
15sheetsgraham crackers,(or 30 squares)
2tbspgranulated sugar
pinch salt
6tbspunsalted butter,melted
6ozcream cheese,room temperature
14ozsweetened condensed milk
4egg yolks
1tbsplime zest
½cupkey lime juice,or regular lime juice
½tspvanilla extract
Preparation
Preheat oven to 350 degrees F. Line a 9×9-inch pan with aluminum foil or parchment paper, set aside.
In a food processor or in a large ziploc bag with a rolling pin, crush the graham crackers until fine crumbs form.
In a medium mixing bowl, combine the crumbs, sugar, salt and butter, mix to combine. Press the crumbs evenly into the bottom of the lined pan. Place in the oven and bake for 10 minutes.
Meanwhile, in a large mixing bowl with a hand mixer or the bowl of a stand mixer, beat the cream cheese until smooth and creamy. Add the condensed milk and mix until combined.
Then, add the egg yolks one at a time, mixing well after each addition followed by the lime zest, juice and vanilla extract, mix until combined.
Pour the filling over the hot, baked crust. Return to the oven and bake for 15 to 18 minutes or until set. The top should not brown. Remove from the oven and chill in the refrigerator for 2 to 4 hours before serving.
Cut and serve, store in an airtight container in the refrigerator for up to 5 days.
