Lemon-and-lime icebox pie with a chocolate graham-cracker crust
For the chocolate graham-cracker crust:
1 1/2cupsfinely crushed graham crackers (about 8 large rectangles)
Pinchof kosher salt
8tablespoonsbutter, melted, still warm
For the lemon and lime filling:
1 8-ouncepackage of cream cheese, room temperature
1 14-ouncecan of sweetened condensed milk
1/4cupfreshly squeezed lemon juice
2tablespoonfreshly squeezed lime juice
2teaspoonsgrated lemon zest
1teaspoongrated lime zest
Whipped cream and fresh blueberries for topping
To make the crust, preheat the oven to 350° F and lightly grease a 9-inch pie pan. In a food processor or with a rolling pin, finely crush the graham crackers until they’re the texture of sand. Mix well the graham crackers with the cocoa, sugar, cinnamon, vanilla extract and salt. Stir in the warm, melted butter until a dark dough is formed.
Pat the dough into the pie pan, using either your hands, a measuring cup or a spoon to get it even. Bake for 7 minutes and then let the crust cool for one hour.
To make the filling, in a blender mix together the cream cheese, sweetened condensed milk, lemon juice, lime juice, lemon zest, lime zest, cinnamon and vanilla extract. Pour into the cooled crust, and refrigerate covered for at least 2 hours to set the filling.
Serve with whipped cream and fresh blueberries on top.
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