KEY LIME PIE
This creamy key lime pie is sweet and tangy! We use fresh key limes to deliver that iconic flavor. The filling is made with only 4 ingredients: sour cream, sweetened condensed milk, and key limes. It's paired with my homemade graham cracker crust to deliver one of the best pies you'll ever have!
Provided by Whitney Wright
Categories Dessert
Time 2h25m
Number Of Ingredients 8
Steps:
- Preheat oven to 350°F. Bake the graham cracker crust for 6-8 minutes. Remove from the oven and let cool.
- In a large bowl combine the sweetened condensed milk, sour cream, key lime juice, and lime zest. Using a hand mixer, beat until thoroughly combined. About 1 minute. If you don't have a hand mixer you can use a whisk and just whisk vigorously. Pour the mixture into the graham cracker crust.
- Bake for 10 minutes. Tiny pinhole bubbles will begin to burst on the surface of the pie (hard to see so watch closely). Do not brown the pie.
- Remove the pie and let sit at room temperature until warm. Then chill thoroughly before serving.
- Garnish with freshly whipped cream and lime slices.
Nutrition Facts : Calories 525 kcal, Carbohydrate 71 g, Protein 10 g, Fat 24 g, SaturatedFat 15 g, Cholesterol 87 mg, Sodium 169 mg, Fiber 1 g, Sugar 68 g, ServingSize 1 serving
SOUR CREAM LEMON PIE
This pie is a favorite at our family gatherings. Top each slice with a dollop of whipped cream if you like. 1/4 of a cup of cornstarch may substituted for the flour.
Provided by Michelle Davis
Categories Desserts Pies Custard and Cream Pie Recipes Lemon Pie Recipes
Time 11h
Yield 8
Number Of Ingredients 10
Steps:
- In a saucepan, combine sugar, flour, and salt. Gradually stir in milk. Cook and stir on medium heat until thickened and bubbly. Reduce heat, and cook and stir 2 more minutes. Remove from heat.
- Beat yolks slightly. Gradually stir 1 cup of mix into yolks. Return yolk mixture to saucepan, and bring to gentle boil. Cook and stir 2 more minutes. Remove from heat, and stir in butter, peel, and juice. Fold in sour cream.
- Pour filling into baked pie shell, and cool. Top with whipped cream if desired.
Nutrition Facts : Calories 340.1 calories, Carbohydrate 43.2 g, Cholesterol 103.3 mg, Fat 16.9 g, Fiber 0.4 g, Protein 5 g, SaturatedFat 8.6 g, Sodium 324 mg, Sugar 28.8 g
SOUR CREAM AND LIME PIE
Love this tart and sweet pie
Provided by barbara lentz @blentz8
Categories Pies
Number Of Ingredients 9
Steps:
- Combine the sugar, cornstarch, lime zest, lime juice, heavy cream and butter in a medium saucepan. Place over medium heat and cook until the mixture thickens.
- Remove from heat and let cool. Fold in the sour cream. Pour into the baked shell.
- Top with cool whip and keep in fridge.
KEY LIME PIE VII
This recipe uses condensed milk and sour cream. Fabulously easy. . . a summertime favorite! If you have time, a homemade graham cracker crust is better! Garnish with whipped cream and thin slices of lime if you like.
Provided by ANNRICHARDSON
Categories Desserts Pies Custard and Cream Pie Recipes Key Lime Pie Recipes
Time 55m
Yield 8
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a medium bowl, combine condensed milk, sour cream, lime juice, and lime rind. Mix well and pour into graham cracker crust.
- Bake in preheated oven for 5 to 8 minutes, until tiny pinhole bubbles burst on the surface of pie. DO NOT BROWN! Chill pie thoroughly before serving. Garnish with lime slices and whipped cream if desired.
Nutrition Facts : Calories 553.1 calories, Carbohydrate 84.7 g, Cholesterol 45.3 mg, Fat 20.5 g, Fiber 0.6 g, Protein 10.9 g, SaturatedFat 9.7 g, Sodium 324.5 mg, Sugar 74.3 g
SOUTHWEST SALMON WITH CILANTRO-LIME SAUCE (COOKING FOR 2)
Salmon fillets are lightly seasoned, pan-seared to perfection and served with fresh cool sour cream, lime and cilantro sauce, all done in under 30 minutes.
Provided by Betty Crocker Kitchens
Categories Entree
Time 30m
Yield 2
Number Of Ingredients 9
Steps:
- In small bowl, mix sour cream, cilantro, lime peel, lime juice, honey and salt; set aside.
- Season salmon fillets with taco seasoning mix. In 8-inch skillet, heat oil over medium heat. Add fillets to skillet, skin-side down.
- Cook 6 to 8 minutes or until skin is browned. Turn fillets; cook 2 to 4 minutes or until salmon flakes easily with fork.
- Serve salmon with cilantro-lime sauce.
Nutrition Facts : Calories 500, Carbohydrate 7 g, Cholesterol 125 mg, Fat 4 1/2, Fiber 0 g, Protein 35 g, SaturatedFat 12 g, ServingSize 1 Serving, Sodium 690 mg, Sugar 4 g, TransFat 0 g
SOUR CREAM PIE
A twist on a traditional favorite. The dried cranberries add color and make it perfect for a holiday table.
Provided by Susie D
Categories Pie
Time 45m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 450 degrees.
- Beat eggs until light & fluffy.
- Add sugar, flour, almond extract. Mix well.
- Fold in sour cream & craisins.
- Pour into pie shell.
- Place on baking sheet & put into oven. Bake at 450 degrees for 10 minutes. Reduce oven temp to 350 degrees and bake for 25 minutes. Pie should be lightly browned and set in the middle. It will still "jiggle" slightly and will firm as it cools.
- Cool, cut into wedges, and serve with a dollop of whipped cream.
- Note: I have also subbed dried apricots (finely diced)for the craisins and added 1/4 teaspoon of nutmeg for a different pie.
MINI KEY LIME PIES WITH SOUR CREAM TOPPING
One of my favorite pies in mini form!
Provided by Betty Ellis @BettyEllis
Categories Pies
Number Of Ingredients 12
Steps:
- Preheat oven to 350. Line muffin pan with 18 liners.
- Mix cracker crumbs, melted butter and sugar until combined. Divide crumbs among 18 liners and press down compactly. Bake for 5 minutes and remove from oven.
- Beat cream cheese on hi until smooth for about one minute, beat in egg yolks on med hi, scraping down sides as needed; then on hi add in condensed milk, lime juice until combined. Stir in zest.
- Divide filling among crusts. Bale 12-13 minutes. Remove from oven.
- Turn oven to 450.
- Whisk sour cream, sugar, salt for topping together and spread over pies.
- Bake pies for 5 minutes. Topping will be loose, but will set up as pies chill.
- Remove from oven and cook in pan at room temperature on rack. When cooled put pies in refrigerator for at least two hours and up to one day.
- Before serving, garnish with zest if desired.
- Serve chilled. PIes can be frozen. Thaw overnight in refrigerator before serving.
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