Heidi's Lime Pie

Published August 2022 in ‘In The Loop Magazine

I had a bunch of limes and I decided to make a “Lime Pie” very similar to Key Lime Pie. Traditionally heavy cream is used to top it with but I didn’t have any, so I used the rest of the sour cream. This pie turned out so amazing. It has a zesty zing and super refreshing. I actually like to keep it in the freezer and enjoy cold.

Ingredients: Graham Cracker Crust

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1 1/2 cups graham cracker crumbs

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1/3 cup granulated sugar

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6 Tbsp melted Butter

Lime Filling:

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2- 14 oz can sweetened condensed milk

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1/2 cup sour cream

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3/4 cup fresh squeezed lime juice

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Zest from 2 limes

Sour cream Topping:

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3/4 cup sour cream

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3 1/2 Tbsp granulated sugar

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1 tsp vanilla extract

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Zest from 1-2 limes for top

Directions:

Graham Cracker crust: Preheat oven 375 degrees. Mix crushed graham crackers with sugar and butter, pour mixture into 9 “ Pie pan press mixture into the pie pan, bake 7 minutes, let cool 25-30 minutes before pouring in lime filling.

Lime Filling: Turn down oven 350 degrees. Mix all ingredients together until smooth (I use my kitchenaid)

Pour the filling in the cool down graham crust, bake for 10 minutes.

Sour cream topping: Mix all ingredients, Pour onto pie, spread and cover the entire top. Bake 5-7 minutes, add lime zest after it cools at least 30 min.

Cool pie for 3 hours before serving. Store in refrigerator or freezer.