Saturday, October 22, 2011

Persian Lime Pie

You almost always hear "Key Lime Pie." But key limes are not always available, and the perfectly good substitute, Persian limes, grow in my backyard! Here is a recipe with a different twist on the common sweetened, condensed milk, lime juice and whipped topping lime pie. I have to say that although this was a delicious pie, it maybe wasn't worth the extra work. You can try it and decide for yourself.

Persian Lime Pie

1 ready to fill pastry crust, baked
2 (14 ounce) cans sweetened condensed milk
1 cup lime juice (not bottled)
2 large eggs, lightly beaten
1/2 cup sour cream
2 tablespoons powdered sugar

Whisk together condensed milk, lime juice, and eggs until well blended. Pour into crust, and bake at 325 degrees for 18 to 20 minues or until set. Chill 5 hours or overnight.

Combine sour cream and powdered suar. Spread evenly over pie.

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