Wednesday, February 13, 2008

Lime Sour Cream Pie

1 c sugar
½ c flour (or ¼ c cornstarch)
1/8 tsp salt
2 c milk
3 eggs
¼ c butter
1 ½ - 2 tsp finely shredded lime peel
¼ c lime juice
½ sour cream

In saucepan combine sugar, flour or cornstarch and salt. Gradually stir in milk. Cook and stir till thickened and bubbly. Reduce heat; cook and stir 2 minutes more. Remove from heat. Separate egg yolks from whites; set whites aside for meringue. Beat egg yolks slightly. Gradually stir 1 cup of the hot mixture into yolks. Return mixture to saucepan; bring to a gentle boil. Cook and stir 2 minutes more. Remove saucepan from heat. Stir in butter, lime peel and lime juice. Fold in sour cream. Turn hot lime cream filling into baked pastry shell.

Make meringue for pie using the 3 reserved egg whites. Spread meringue over hot filling; seal to edge. Bake in 350* oven for 12-15 minutes. Cool.

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