Imperial Sugar
Dixie Crystals

Lime Cherry Pie

Lime Cherry Pie Dixie




  • 2 cans (396g each) sweetened condensed milk
  • 1/2 cup sour cream
  • Zest of 1 lime (no white bitter part), optional
  • 3/4 cup (180g) lime juice (use fresh juice if possible)

Border of Pie

Cherry Cream

  • 1 teaspoon gelatin
  • 1 tablespoon water
  • 8 ounces dark sweet cherries
  • 3 tablespoons (38g) Dixie Crystals Extra Fine Granulated Sugar
  • A few drops of pink food color (optional)
  • 1/2 cup (120g) whipping or heavy cream
  • Handful of fresh cherries for decoration (optional)


  1. Preheat oven to 350°F. Mix crushed graham crackers with melted butter and sugar. Press on bottom and sides of a deep dish 9.5-inch pie pan.
  2. Place in oven for 9-10 minutes. Set aside.
  3. In a bowl large enough to hold all ingredients combine sweetened condensed milk, sour cream, zest, and lime juice.
  4. Pour into pie shell and place in oven for about 10 minutes. Time will vary based on pie pan material. Bake until center of filling no longer trembles.
  5. Once cooled, place in refrigerator. This pie must be completely cold before starting on next step.
  6. Whip cream, sugar, and vanilla in a cold bowl to stiff peaks. Place whipped cream in a pastry bag fitted with a large French star tip.
  7. Pipe large/high rosettes on edge of pie, ensuring that they connect. Return to refrigerator.
  8. In a tiny bowl, combine gelatin and water and set aside.
  9. Defrost cherries and retain all juices—place in a blender and puree to a relatively smooth puree.
  10. Add sugar and heat mixture to about 130°F. Add gelatin and mix until well combined. Set aside.
  11. Whip cream to a very soft consistency; do not whip as firm as you did for piping the border.
  12. Once cherry mixture has cooled to 80°F, add whipped cream. Mix just until combined.
  13. Pour between whipping cream rosette border and place in the refrigerator.
  14. After a few hours, decorate with fresh cherries.