This is a summer treat that takes me to South Beach. Not your classic key lime pie, it’s lighter and more refreshing. I found that the time you whip is important so whip it, whip it good. I used a ready-made gluten-free crust because I got lazy, but the taste testers didn’t mind. It’s not too sweet not to sour. I hope you like it.

Filling:

8 ounces cream cheese at room temperature

14-ounce can sweetened condensed milk

8 ounces sour cream

1/2 cup key lime juice 

2 teaspoons of lime zest

1 teaspoon vanilla

8 ounces whipping cream 

1 teaspoon lime extract
Topping:

 8 ounces whipping cream

1 teaspoon vanilla

4 tablespoons powdered sugar 

In a large bowl beat cream cheese and sweetened condensed milk until smooth.

Add sour cream and beat until mixed.

Add vanilla and lime extract.

In second bowl whip 8 ounces of whipping cream until stiff peaks form.

Fold whipped cream into key lime mixture in four parts until it is fully incorporated.

Spoon mixture into pie crust.

Refrigerate for 3 hours.

Topping:

Whip 8 ounces of whipping cream with vanilla and powdered sugar until stiff peaks form.

Top pie with whipped cream and refrigerate for 1 hour.