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Claiborne House B&B Key Lime Pie
We are not a house of Pumpkin Pie eaters…so holidays at The Claiborne House B&B in Rocky Mount means Key Lime Pie!
CLAIBORNE HOUSE B&B KEY LIME PIE
1 tsp. fresh lime zest
1/4 cup lime juice
1 1/2 cups sour cream
1 (14oz) can sweetened condensed milk
1 egg
2 x 10″ frozen pie shell, thawed
1/2 cup whipped cream
Garnish:
12 Tbls. whipped cream
12 lime slices
Preparation:
Preheat oven to 325 Fahrenheit.
Using a fine grater, grate lime rind to get 1 tsp. and set aside. Squeeze the juice from the lime (from which the zest was grated) and pour into a liquid measuring cup. Add enough bought lime juice to equal 1/4 cup of total juice. Set aside.
In small mixer combine sour cream and sweetened condensed milk. Mix until smooth. Add egg and mix well. Add reserved lime juice and zest. Mix well. Pour the lime batter into the pie shell. Place pie on a half sheet pan and place in the oven.
Bake for 25 to 30 minutes or until set. Cool completely. Place a paper towel directly on top of pie and cover pie with plastic wrap.
Refrigerate overnight.
Makes 6 servings. Garnish each serving with 1 Tbls. whipped cream, 1 lime sliced thin and swirled.
