Creamy Key Lime Pie

Adapted from: The King Arthur Flour Baker's Companion

One pre-made 10-inch graham cracker crust

8 oz. cream cheese, softened

1 (14 oz.) can sweetened condensed milk

1/3 cup Key lime juice, fresh or bottled (lime juice works just as good)

1/8 tsp. lime oil (optional)

8 oz. sour cream

In a medium-size bowl, beat the cream cheese until soft. Add the condensed milk and beat until well-blended. Stir in the lime juice and the lime oil. Add the sour cream, mixing until smooth. Pour the filling into the pie crust and refrigerate the pie for at least 2 hours before serving. 

I truly can't explain how incredible this key lime pie is. It is smooth, creamy, and oh so refreshing. I used fresh lime juice instead of the bottled, and it was wonderful. It took about 2 large limes to get 1/3 cup of juice, so in case you decide to use fresh, that should do you just fine. I will tell you, the lime oil really enhances the flavor of the pie, but it isn't necessary, especially if you do use fresh lime juice. Also, a little bit of the pulp from the limes got into the pie, and it added nice little bursts of surprises! However, if you don't like pulp, you may want to strain the juice before mixing it in to make sure you don't get said surprises. I would also like to say that if you don't have The King Arthur Flour Baker's Companion in your collection, I highly suggest adding it! I have yet to come across a recipe that I don't want to try, and you just KNOW they are all good! This recipe calls for a homemade vanilla crust, which I will certainly try one day soon. But if you're in a hurry, the graham cracker crust pairs perfectly with the filling. Now, please excuse me while I go hide in a corner and eat the entire thing myself!