Citrus Sour Cream Pie recipe | Taste of Cuba

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Cuban-Hawaaiin Cooking

Citrus Sour Cream Pie recipe

courtesy of Preston Pittman/ Cocina Cubana club/ Sonia Martinez/

1 baked 9-inch pie shell
3/4 cup sugar
3 T. cornstarch (level measure)
freshly grated peel of 2 lg. limes
1/3 c. fresh lime juice
1 cup half and half (in America, that's a mix of 1/2 whole milk, 1/2 cream)
1/4 c. (1/2 stick) unsalted butter, room temperature
1 cup sour cream
1 cup whipping cream
1-2 T. confectioner's sugar

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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