Creamy Lime Pie
Adapted from Allrecipes.com
1 (9 inch) graham cracker crust
3 c. sweetened condensed milk (this comes to about 2 1/2 cans)
1/2 c. sour cream
3/4 c. lime juice (about 5 medium sized limes)
1 tbl grated lime zest
Preheat oven to 350 degrees.
In a bowl mix together the sweetened condensed milk, sour cream, lime juice, and zest until thoroughly combined. Pour into the prepared graham cracker crust. Bake for between 5-8 minutes. (You don't want to bake this thing until it's brown on top, just enough for it to set. you should see a few little bubbles coming to the surface of the pie. Even if you don't see them, I would take this out of the oven after 8 minutes. Chill the pie for at least 2 hours before serving.
-D
2 comments:
Juicing 5 limes sounds SO MUCH better than juicing 20! The slice you cut looks delicious, and I love the use of the twisted lime slice on top. It really makes the pie look special!
It looks delicious!
While Seattle Pastry Girl is offline (hoping everything is okay with her), there's a temporary facebook group to post our Baked Sunday Morning entries at http://on.fb.me/nKeKQd. Could you help spread the word?
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