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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 6 |
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For a change of pace from rich holiday desserts, try this light and cool pie. When I'm short on time, I used a prepared graham cracker crust with equally good results. Jane Dyrhaug, Andover, Minnesota Ingredients:
1-1/2 cups graham cracker crumbs |
1/2 cup sugar |
6 tablespoons butter, melted |
filling: |
1 cup sugar |
3 tablespoons cornstarch |
1 cup heavy whipping cream |
1/3 cup lime juice |
1/4 cup butter, cubed |
1 tablespoon grated lime peel |
1 cup (8 ounces) sour cream |
topping: |
1/2 cup heavy whipping cream |
2 tablespoons confectioners' sugar |
3/4 teaspoon vanilla extract |
Directions:
1. Combine cracker crumbs, sugar and butter; press onto the bottom and up the sides of a 9-in. pie plate. Bake at 350° for 12-15 minutes or until lightly browned. Cool completely on a wire rack.
2. In a saucepan, combine sugar and cornstarch. Gradually whisk in cream and lime juice until smooth. Add butter. Cook and stir over medium heat; gradually bring to a boil. Boil for 1 minute. Remove from the heat; stir in lime peel. Cool to room temperature; fold in sour cream. Pour into crust.
3. In a small bowl, beat cream, confectioners' sugar and vanilla until stiff peaks form. Spread over filling. Chill for 4 hours or until ready to serve. Yield: 6-8 servings.
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