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Lime Sour Cream Pie




Source of Recipe


Modified "Lemon Sour Cream Pie" recipe from Recipezaar.com






Recipe Introduction


While making the recipe above in the traditional way (with lemons), I got to wondering if it would work with limes/lime juice. I tried it, and lo and behold, it worked very nicely. This is a GREAT summer pie! No baking!





List of Ingredients



• 3 1/2 tablespoons cornstarch
  
• 1/4 cup butter
  
• 1 cup sour cream (feel free to use lite, it won't make a difference!)
  
• 1 tablespoon grated lime rinds
  
• 1/2 cup lime juice
  
• 3 egg yolks, beaten
  
• 1 cup milk (I used 1%, worked fine)
  
• 1 cup heavy cream, whipped
  






Instructions



1. In a saucepan, combine the lime rind, lime juice, milk, egg yolks, sugar and cornstarch.
   
2. Cook on medium heat until thick, stirring constantly. And I mean CONSTANTLY. I found that using a whisk to mix everything during this process really helped. You can use a spoon as the mix thickens.
   
3. Remove thickened mixture from heat, add the butter, stir it in well.
   
4. Let the mixture cool to room temperature, then add the sour cream, thoroughly stirring it in. It's important to let the mix cool thoroughly to room temperature or the sour cream will "melt" and get watery, and it'll make the pie filling runny. Ewww.
   
5. Pour the mixture into the pie shell. (Graham cracker pie shells work REALLY well with this recipe!)
   
6. And now for the heavy cream! Using a hand mixer, beat that heavy cream like nobody's business until it thickens (it will, be patient!). I add a couple tablespoons of confectioner's sugar sometimes to give it a little sweetness. HINT: Your whipped cream will thicken exponentially faster if you beat it in a metal bowl that you've had in the freezer for 10 minutes.
   
7. Using an icing spreader, spread the whipped cream over the top of the pie.
   
8. Put the pie in the fridge for about an hour, where it'll finish setting up.
   






Final Comments


Leave yourself some time to make this - beginning-to-end, it'll take about an hour and 30 minutes. However, a lot of that time is spent waiting for that mixture to cool, so you could easily "multi-task" by starting to make the pie before you cook dinner, make the meal while the pie mix is cooling, complete the pie and throw it in the fridge just before serving the meal. Then the pie will be all cooled and nice and yummy by the time dinner's finished.

Yay!