Sour cream, condensed milk, and citrus pie
I had this pie at a potluck a couple of months in the past and changed into obsessed upon first chew. I made it two days in the past with lemon as a substitute and am similarly obsessed (consuming whilst I sort). Ever since that potluck, I have been questioning in regards to the baking science in the back of this pie. How does 7 mins within the oven get it to arrange? Is it even “baking”? How are the citrus and dairy combine in a position to combine? The pie units up company sufficient to chop, virtually like a stabilized pudding.
For reference, the elements are three cups condensed milk, 1/2 cup bitter cream, three/four cup key lime juice and zest.
Pie Lover Looking For Answers