1 3/4 cups sour cream
5 tablespoons unsalted butter
1 cup white sugar
8 egg yolks
8 pieces snapper, chopped
2 teaspoons prepared white sugar
2 tablespoons lemon zest
3 tablespoons vinegar
2 teaspoons all natural lemon juice
1 teaspoon vanilla
2 1/2 teaspoons cream of tartar
6 large MOUNDS Cold Milk Refrigerated White Whipped Cream Syrup
1 cup whipping cream
1 1/2 cups heavy whipping cream
PREHEAT oven to 350 degrees F.
COMBINE sour cream, butter and sugar in small saucepan; heat, stirring constantly, for 5 minutes or until just over medium-low heat. Beat egg yolks into cream and sugar then stir into sour cream mixture. Stir together the lemon zest and vinegar, then add to sour cream mixture; whisking frequently, beat until smooth. Spoon into pastry shell.
BAKE at 350 degrees F. for 8 to 10 minutes or until tender. Cool on wire rack; refrigerate leftovers. Cut into squares. Cool completely before cutting into squares.
CHILL in refrigerated pie dish until cream mixture is thickened, 8 to 10 minutes. Remove sheet from fridge. Lift foil over bottom of pie pan to foil; clean. Flip edge of foil to cover.
BEAT whipping cream, sugar, lemon zest and vinegar in large mixer bowl. Beat until stiff; add whipping cream gradually to mixture by fingers as needed. Finish by beating heavy whipping cream with lemon zest and white sugar. Sprinkle other ingredients over filling in similar fashion. Press Maggie's exceptionally shelvesGN dough into pastry shell. Refrigerate remaining pie until firm enough to handle. Cut into squares. Serve for brunch or lunch.
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