Its dreamy, smooth, tangy, and cool. A pie that any lime lover would be happy to sink their fork into. This simple pie (and I mean simple) will have all your guests bragging about your pie for days.

Prep time: 5 minutes
Cook time: 15 minutes
Serves: 8

Ingredients:
1, 9-inch graham cracker crust or make your own
1/2 cup lime juice, or Key lime juice
1 tbsp. lime zest
4 egg yolks (save whites for breakfast)
1, 8 oz. pkg. cream cheese (softened)
1/2 cup sour cream (optional, but it gives it more zest)
1, 14 oz. can sweetened condensed milk
Whipped cream (for garnish)
Lime zest (for garnish)

What to do:
Preheat the oven to 350 degrees.
Place key lime juice, egg yolks, cream cheese, and lime zest in a blender, blend VERY well. Add sweetened condensed milk and sour cream, blend again until well mixed (this is important). Pour into a graham cracker crust. Bake for 15 minutes; once done, allow to cool for another 15 minutes before you put it in the fridge (this pie must be refrigerated). Right before you serve, top with whipped cream and lime zest if desired.

Christina’s notes:

• Soften the cream cheese completely so you won’t have lumps in your pie.
• Make a day ahead. By letting the pie sit, it will become more tart and tangy.
• By whipping the mixture for at least one minute, you’ll increase the air volume.
• Don’t cover the pie until it is completely cooled. This will prevent condensation from forming.
• If you desire more of a zesty flavor, add more lime zest to the mixture.