Thursday, June 23, 2011

NO BAKE LIME PIE

I have listed this recipe as a quick recipe because it is quick to make. It does, however, require chilling time!

1 cup granulated sugar
1/4 cup cornstarch
1 1/4 cups milk (evaporated milk makes a richer pie)
3 large egg yolks
2/3 cup lime juice
1/2 stick of butter, cut up
2 teaspoons lime zest
1 cup sour cream
1 (6-oz) ready-made graham cracker crust
Whipped cream for garnish
Thin lime slices for garnish

In a medium, heavy-bottomed saucepan mix sugar and cornstarch together. Whisk in the milk until smooth; add egg yolks and continue to blend until blended in. Stir in the lime juice. Add butter and whisk constantly over medium heat 7 to 9 minutes, just until boiling. Remove from the heat and stir for 1 minute. Stir in the zest until blended. Cover filling with plastic wrap and refrigerate 1 hour. Gently whisk in the sour cream until well blended. Pour filling into the pie shell. Cover with plastic wrap or the lid from crust and refrigerate at least 6 hours. Before serving, garnish with whipped cream and thin lime slices if desired.

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