Key Lime Pie

For the thick crust:
1 1/2 cup vanilla wafers crumbs (about 45)
1/2 cup chopped nuts
3 tablespoons sugar
8 tablespoons butter, melted

Directions:
1. Preheat the oven to 350 degrees F.

2. Place the vanilla wafers in a large plastic bag: seal and then crush with a rolling pin. Combine the vanilla wafers crumbs, walnuts, and sugar in a bowl and stir to mix. Add the butter and stir until all the ingredients are moistened.

3. Press the mixture into the bottom and sides of a 9-inch deep dish-pie pan. Try using the bottom of a measuring cup to make sure the graham cracker mixture forms a firm crust on the bottom of the pie pan. Bake 8 to 10 minutes, just until golden brown and firm. Remove from the oven and set aside to cool.


For filling:
1 (8 ounce) package cream cheese, softened
1 (14 ounce) can sweetened condensed milk
3 egg yolks
2/3 cup fresh lime juice
1 tablespoon freshly grated lime peel
2-3 drops of green food coloring (optional)
Cool Whip for garnish (optional)

Directions:
1. Peel the limes (only the green part leave the white of the lime) and cut the limes in half and squeeze out the juice being careful not to include any pits.

2. In a large bowl, beat softened cream cheese until creamy. Add sweetened condensed milk and beat until mixed well. Add egg yolks and grated lime peel; beat well. Add lime juice, 2-3 drops of green food coloring; beat till combined.


Pour mixture into the pie crust and spread evenly with spatula. Then place in the refrigerator for at least an hour until the filling begins to set. Cut the pie in wedges and serve very cold, topping with cool whip.