Rating: 4 stars
7 Ratings
  • 5 star values: 3
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1

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

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Recipe Summary test

prep:
20 mins
total:
20 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist
FILLING:
TOPPING:

Directions

Instructions Checklist
  • Combine cracker crumbs, sugar and butter; press onto the bottom and up the sides of a 9-in. pie plate. Bake at 350 degrees F for 12-15 minutes or until lightly browned. Cool completely on a wire rack.

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  • 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.

  • In a small mixing bowl, beat cream, confectioners' sugar and vanilla until stiff peaks form. Spread over filling. Chill for 4 hours or until ready to serve.

Nutrition Facts

770 calories; protein 4.2g; carbohydrates 77.1g; fat 51.4g; cholesterol 149.2mg; sodium 306.9mg. Full Nutrition
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