This filling is slightly different than the one you find on the back of a bottle of key lime juice... it is my absolute favorite!
For Cookie Crust:
1 - 2 cups chocolate cookie crumbs. (I like to use a box of Annie's bunnies, crushed)
4-5 Tbsp. Butter (melted)
NOTE: You can also toss in a handful of shredded coconut if that's your thing.
For Abrahams Key Lime Pie (courtesy of Nellie and Joes website)
1 14 oz can Sweetened Condensed Milk
1 8oz pkg. cream cheese (softened)
3 egg yolks (no whites!)
5 oz Key Lime juice (I use Nellie and Joes)
Chocolate crust topping
1/4 -1/3 C. semi-sweet chocolate chips
Topping:
Whipping Cream! :)
(I whip about 1/2 C. Cream with 1-2 Tbsp. Powdered sugar and a splash of vanilla) - whip until very stiff.
Shaved chocolate (optional)
Lightly butter or oil a pie dish (I prefer to rub it with coconut oil). Preheat oven to 350. In a bowl, mix together cookie crumbs and butter/oil (and coconut if using) with a fork. Press into bottom and sides of your pie dish. Bake for 10 minutes at 350. Once you remove from oven, sprinkle chocolate chips over crust bottom. Let sit 3 mins, then spread to cover bottom of crust. Let cool a few minutes while you mix up the filling...but keep your oven on at 350!
Place softened cream cheese into mixer fitted with the whisk attachment. Begin whisking., until very smooth. Add sweetened condensed milk, and whisk on med-high to make smooth. Once incorporated, add egg yolks and whisk well. Pour in Key Lime juice and whisk on med-high for 1-2 minutes, until thick and full. Spread into crust and bake for 10-12 minutes. It will be only slightly jiggly in the center, but not runny at all.
Cool for 10 minutes on rack. Chill pie completely before covering top with freshly whipped cream and sprinkle with chocolate shavings.