Saturday, January 17, 2015
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
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.