Publisher Photo
Publisher Photo
For a change of pace from rich holiday desserts, try this light and cool pie. When I'm short on time, I used a prepared graham cracker crust with equally good results. —Jane Dyrhaug, Andover, Minnesota
Recommended: Key Lime Recipes
MAKES:
6-8 servings
TOTAL TIME:
Prep: 20 min. + chilling
MAKES:
6-8 servings
TOTAL TIME:
Prep: 20 min. + chilling

Ingredients

  • 1-1/2 cups graham cracker crumbs (about 24 squares)
  • 1/2 cup sugar
  • 6 tablespoons butter or margarine, melted
  • FILLING:
  • 1 cup sugar
  • 3 tablespoons cornstarch
  • 1 cup whipping cream
  • 1/3 cup lime juice
  • 1/4 cup butter or margarine, cubed
  • 1 tablespoon grated lime peel
  • 1 cup (8 ounces) sour cream
  • TOPPING:
  • 1/2 cup whipping cream
  • 2 tablespoons confectioners' sugar
  • 3/4 teaspoon vanilla extract

Directions

Combine cracker crumbs, sugar and butter; press onto the bottom and up the sides of a 9-in. pie plate. Bake at 350° for 12-15 minutes or until lightly browned. Cool completely on a wire rack.
In a saucepan, combine sugar and cornstarch. Gradually whisk in cream and lime juice until smooth. Add butter. Cook and stir over medium heat; gradually bring to a boil. Boil for 1 minute. Remove from the heat; stir in lime peel. Cool to room temperature; fold in sour cream. Pour into crust.
In a small mixing bowl, beat cream, confectioners' sugar and vanilla until stiff peaks form. Spread over filling. Chill for 4 hours or until ready to serve. Yield: 6-8 servings.
Originally published as Lime Tart in Taste of Home's Holiday & Celebrations Cookbook Annual 2002, p72

Nutritional Facts

1 piece: 571 calories, 37g fat (23g saturated fat), 118mg cholesterol, 272mg sodium, 57g carbohydrate (44g sugars, 1g fiber), 3g protein.

  • 1-1/2 cups graham cracker crumbs (about 24 squares)
  • 1/2 cup sugar
  • 6 tablespoons butter or margarine, melted
  • FILLING:
  • 1 cup sugar
  • 3 tablespoons cornstarch
  • 1 cup whipping cream
  • 1/3 cup lime juice
  • 1/4 cup butter or margarine, cubed
  • 1 tablespoon grated lime peel
  • 1 cup (8 ounces) sour cream
  • TOPPING:
  • 1/2 cup whipping cream
  • 2 tablespoons confectioners' sugar
  • 3/4 teaspoon vanilla extract
  1. Combine cracker crumbs, sugar and butter; press onto the bottom and up the sides of a 9-in. pie plate. Bake at 350° for 12-15 minutes or until lightly browned. Cool completely on a wire rack.
  2. In a saucepan, combine sugar and cornstarch. Gradually whisk in cream and lime juice until smooth. Add butter. Cook and stir over medium heat; gradually bring to a boil. Boil for 1 minute. Remove from the heat; stir in lime peel. Cool to room temperature; fold in sour cream. Pour into crust.
  3. In a small mixing bowl, beat cream, confectioners' sugar and vanilla until stiff peaks form. Spread over filling. Chill for 4 hours or until ready to serve. Yield: 6-8 servings.
Originally published as Lime Tart in Taste of Home's Holiday & Celebrations Cookbook Annual 2002, p72

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