Citrus Sour Cream Pie
Source of Recipe
Recipe courtesy of Preston Pittman/ Cocina Cubana club/ Sonia Martinez/
List of Ingredients
1 baked 9-inch pie shell
3/4 c. sugar
3 T. cornstarch (level measure)
freshly grated peel of 2 lg. limes
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
Recipe
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.
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.
Also, using confectioner's sugar (powdered sugar) in the whipping cream
instead of granulated helps the cream to keep its shape longer and it will
not break down.
Note: you can use lemons, Meyer lemons, or limes in this recipe. All are
wonderful.
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