This is a combination of three separate pies all brought together in one pie crust. The base is the lemon sour cream pie from the other day, with key lime added and then topped with a fresh strawberry pie. Feel free to make this with all lemon or with equal parts lemon and lime for a more distinct key lime pie flavor. Blue berries are also good in place of the strawberries for a lemon blueberry pie. Just switch the gelatin to blackberry or lemon flavored. If you go the lime route add an extra tablespoon or two of sugar, I like it on the tart side but the rest of my family agreed they would have appreciated it slightly sweeter.
1 pie crust
1 c. sour cream
1/2 c. sugar
1/2 c. lemon juice (minus 1 Tbsp)
1 Tbsp key lime juice (Or orange juice concentrate)
1/4 tsp Penzys lemon peel (or zest from 1/2 lemon)
1/2 c. sugar
1 1/2 Tbsp cornstarch
1/2 c. water
1/2 packet Strawberry gelatin powder
1/2 tsp lemon juice
1 lb. fresh strawberries, sliced
Bake the crust for 20 minutes. Whisk together all of the ingredients for the lemon layer. Once the crust has baked for 20 minutes pour the lemon and sour cream mixture into the crust and bake an additional 20 minutes until the lemon looks mostly set but not totally solid.
Chill for 2 hours
In a small saucepan whisk together the sugar and cornstarch. Stir in the water. Cook until thick. Remove from heat and stir in the gelatin powder and the lemon juice. Let cool slightly and toss with strawberries. Gently spoon over chilled lemon layer. Chill another hour or until ready to serve.