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!


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.


Cheryl Merrill said...

Gonna have to try this! We love key lime pie and cheesecake and it sounds like a great combo! Thanks Channelle!

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