Lime Sour Cream Pie
|Pastry||1 (For Single Crust Pie)|
|Sugar||1 Cup (16 tbs)|
|All purpose flour/1/4 cup cornstarch||1⁄2 Cup (8 tbs)|
|Milk||2 Cup (32 tbs)|
|Butter/Margarine||1⁄4 Cup (4 tbs)|
|Shredded lime peel||2 Teaspoon|
|Lime juice||1⁄4 Cup (4 tbs)|
|Dairy sour cream||1⁄2 Cup (8 tbs)|
|Meringue||1 (For Pie)|
Prepare and roll out pastry.
Line a 9-inch pie plate.
Trim pastry to 1/2 inch beyond edge.
Flute edge; prick pastry.
Bake in a 450° oven for 10 to 12 minutes.
For filling, 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; cook and stir 2 minutes more.
Remove saucepan from heat.
Stir in butter or margarine, 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 to 15 minutes.
Cover; chill to store.