Our daughter, Sara, had some surgery to remove a cyst on her thyroid recently and she convalesced at our house for a few days after she got out of the hospital. While she was there, she kept dropping hints that she wanted a Key Lime Pie. Finally, she just said, "Will you make me a Key Lime Pie?! I don't know what else I have to do! I've only been mentioning it for three days!"
So I decided not to make a quick and easy Key Lime Pie like I have in the past. I decided to do a Key Lime Cheesecake Pie. I made something similar to this earlier this year with lemons and it was wonderful. So I decided to substitute key lime juice for the lemon juice in the recipe. It came out wonderful. And believe me, if I can make this, you can to.
1 - 9" Graham Cracker crust pie shell
2 - 8 oz. Philadelphia Cream Cheese (or equivalent)
1/2 cup - sugar
1/2 cup - sour cream
2 eggs
1/2 cup - Nellie and Joe's Key Lime juice
1 lime zested, then cut in half.
4 oz. - Cool Whip whipped topping
Let the cream cheese soften for about 30 to 45 minutes. Put it in a mixing bowl and mix at a medium speed until the cream gets even more soft.
Set oven temperature for 375 degrees (F)
Add in the sugar and the sour cream and continue to mix until the cream cheese is almost liquid. Add the eggs, the lime juice and the lime zest to the mixture. Squeeze the juice from the lime into the mixture, as well.
After the mixture is softened into a near liquid stage, pour into pie shell. Place on middle rack of oven and let cook for 35 to 40 minutes, or until it gets a little dark on top.
Pull from oven and let set for 15 to 20 minutes to cool. Cover and place in refrigerator for 4 to 5 hours.
Before serving, spread 4 oz. of Cool Whip on the top. You can garnish with lime slices, as well.
It's so rich, but, oh, is it so good.
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