A medley of sweet and sour flavor sensations help this
creamy pie work in harmony with your tangy dessert cravings.
Ingredients:
½ cup sour cream
1 ½ cups plain Greek yogurt
1 (14 oz) can sweetened condensed milk
3 tablespoons lemon juice
3 tablespoons Key lime juice
1 tablespoon lemon zest (or the zest from one huge lemon)
1/2 tablespoon cornstarch (to thicken pie so it will set)
1 Keebler shortbread crust (or graham crust)
Heavy whipping cream for garnish
Triple berry freezer jam
Directions:
HEAT oven to 350 degrees F.
Beat sour cream, yogurt, sweetened condensed milk, lemon juice, Key lime
juice and lemon zest together in a large bowl with an electric mixer until
smooth and blended. Add the cornstarch
and mix until any lumps are gone. Pour
into crust.
BAKE 25 to 30 minutes or until set. Cool thoroughly. Chill 2 hours. Garnish with whipping cream and triple berry
freezer jam. Store in the refrigerator.
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| Ingredients |
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| Ingredients all mixed together |
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| Ready for the Oven |
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| Just out of the Oven |
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