Key Lime Pie

Crust:
24 2 1/2 inch low fat graham cracker squares
2 Tbsp granulated sugar
1/4 tsp ground cinnamon
2 Tbs canola oil
1 Tbsp unsalted butter, melted
2 Tbsp water, or as needed

Position a rack in the center of the oven and preheat to 350°. Crush crackers and combine with other ingredients until all crumbs are evenly moistened. They should hold together well when squeezed between your fingers; add a few more drops of water if needed.

Turn the crumbs into a pie plate and use your dampened fingers or the back of a spoon to press into an even layer around the pan sides and bottom. Press flat. Bake for 8 to 9 minutes, until slightly darkened in color. Cool completely on wire rack before adding filling.

Filling:
1 14 oz can low-fat sweetened condensed milk
8 oz light cream cheese or Neufchatel at room temperature
2 tsp grated lime zest
2 Tbsp fresh key lime juice, or lime juice

In a blender or food processor or using an electric mixer, combine all the filling ingredients and beat until completely smooth. Pour the filling into the prepared shell and refrigerate at least 3 hours, until wet. Refrigerate leftovers.