Lime Cheesecake Pie

 

I posted this recipe waaaaay back in September of 2009!  I don't think it got a lot of attention because the photo I posted with it was TERRIBLE.  Finally, finally I have a photo worthy of this simple, yet elegant pie.  Doesn't it look scrumptious?  I recently served it to some sister missionaries from our church and it was a hit.  The sour cream topping is a recent addition and it goes perfectly with this lightly tart and seriously creamy dessert.  Just looking at the photo makes me want to make another one!

3 limes is about all you need for the juice (maybe 4 or more IF your limes are really small or if you don't have a good juicer like this one).  Before juicing, I reserve the zest of one in a covered container to use for the topping later, and zest another one into the bowl for the juice.  That way there is no waste!

LIME CHEESECAKE PIE

1 (8 oz) package cream cheese, softened (do not use fat free! 1/3 less fat is okay)
1 (14 oz) can sweetened condensed milk
1/3 cup fresh lime juice (about 3 limes)
zest of 1 lime
1 1/2 teaspoons vanilla extract
food coloring, if desired: 1 drop green, 2 drops yellow
1 graham cracker crust

Topping:
1 cup sour cream
zest of 1 lime
3 Tbsp. powdered sugar

In a mixing bowl, beat cream cheese until smooth. Slowly beat in condensed milk, lime juice, and vanilla; beat until smooth. Pour into the crust. Refrigerate for 2 hours.

In a small bowl, whisk together sour cream, zest, and sugar until smooth.  Spread gently over pie.  Chill for another hour or overnight.