Lime-Sour Cream Pie

origcyn

Well-known member
Lime-Sour Cream Pie

1 baked 9-inch pie shell
3/4 c. sugar
3 T. cornstarch
freshly grated peel of 2 lg. limes (2 1/2 tsp.)
1/3 c. fresh lime juice
1 c. half and half
1/4 c. (1/2 stick) unsalted butter, room temperature
1 c. sour cream

1 c. whipping cream
1-2 T. confectioner's sugar

Combine 3/4 c. sugar with cornstarch and lime peel in medium saucepan and mix well. Add lime juice and stir until smooth; blend in half and half and butter. Place over medium heat and stir until mixture thickens and starts to boil, about 10-12 minutes. Remove from heat and let cool, stirring occasionally. Fold in sour cream. Turn mixture into shell. Refrigerate until set.

Combine whipping cream and 1-2 T. sugar in medium bowl, and whip to soft peaks. Spread on top of pie and serve. 6-8 servings.

Note: Do NOT use Cool Whip on this - this pie needs and deserves real whipping cream.

Can use key limes, lemons, Meyer lemons, oranges, blood oranges, tangerines
etc. instead of the limes here.
 
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