Yield: 8 servings
Ingredients:
For the chocolate graham-cracker crust:
1 1/2 cups finely crushed graham crackers (about 8 large rectangles)
1/4 cup cocoa powder
1/4 teaspoon ground cinnamon
1 teaspoon vanilla extract
Pinch of kosher salt
8 tablespoons butter, melted, still warm
For the lemon and lime filling:
1 8-ounce package of cream cheese, room temperature
1 14-ounce can of sweetened condensed milk
Juice of 1 lemon (about 1/4 cup)
Juice of 1 lime (about 2 tablespoons)
2 teaspoons grated lemon zest
1 teaspoon grated lime zest
1/8 teaspoon ground cinnamon
1 teaspoon vanilla extract
Whipped cream and fresh blueberries for topping
Directions:
To make the crust, preheat the oven to 350 degrees 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, 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.
