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Published May 08, 2009 11:13 am -

SOUR CREAM LIME PIE



SOUR CREAM LIME PIE

Claiborne credits Gourmet Magazine receptionist Ann Seranne as the master of this pie. If you like lime pie, this is over the top.

9 inch pie shell
1 cup sugar
3 tablespoons cornstarch
1/4 cup butter
1 tablespoon grated lime rind
1/3 cup fresh lime juice
1 cup light cream
2 cups sour cream, divided
1 cup heavy cream
1 tablespoon confectioner’s sugar

Bake pie shell according to directions and cool.
Combine sugar, cornstarch, butter, grated rind, lime juice, and cream in saucepan.
Bring to a boil slowly, stirring constantly.
Cook until thickened and smooth.

Remove from heat and cool.
Fold in sour cream.
Pour mixture into pie shell.

Make sour cream topping by whipping the heavy cream; fold in sugar.
Fold in sour cream.

Spread topping over pie and garnish with more grated lime rind, if desired.

I had to refrigerate my pie to get it to set up adequately, but it was still very good.

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