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Cuban Citrus Sour Cream Pie recipe
courtesy of the
Cocina Cubana Club founded by Pascual Perez & chef Sonia
Martinez
1 baked 9-inch pie shell
3/4 cup sugar
3 T. cornstarch (level measure)
freshly grated peel of 2 lg. limes
1/3 c. fresh lime juice
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
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. Fold in sour cream.
Turn mixture into shell.
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.
Main Cuban recipe pages:
appetizers
• soups •
main
dishes •
desserts •
drinks
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