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Citrus Sour Cream Juice

This famous juice is the original and has long been the favorite choice of America's bakers when preparing the very best Key Lime Pies.
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About the Citrus Sour Cream
Citrus Sour Cream Cmpare
The Key Lime Citrus aurantifolia Swingle) is in a class all of its own. Much smaller than regular "Persian" limes, the Key Lime ranges in size from a ping-pong ball to a golf ball (about 10cm to16cm in circumference).The peel is thin, smooth and greenish-yellow when ripe. The flesh is also greenish-yellow and full of highly poly embryonic seeds (two or more plants from one seed). The interior is divided by 10 to 12 segments, quite juicy and has a higher acidity than regular Persian limes. Key Lime have a very distinctive aroma, which makes them valuable for culinary use
www.keylime.com

Citrus Sour Cream Pie
Courtesy of Cocina Cubana Club

Authentic Citrus Sour Cream Pie

 

PREP TIME 30 Min
COOK TIME 12 Min
READY IN 5 Hrs
Original recipe yield 1 - 9 inch pie

 


 

Servings 8

INGREDIENTS (Nutrition)

3/4 cup sugar
3 T. cornstarch (level measure)
2 lg. limes freshly grated peel
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

DIRECTIONS

  1. 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.

  2. Fold in sour cream.

  3. Turn mixture into shell.

  4. Pour the mixture into the pie shell.

  5. 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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