Mar 14, 2010

Lime Pie

Happy Pie Day! It's 3/14, at 3:14pm, and here is your pie. That's 360 degrees of dessert with a diameter of 9 inches, for those of you mathematically-minded. Me, I just like an excuse to eat PIE.

Lime Pie for Pie Day!

• 1 Keblar Graham cracker pie crust
• 2 (14-ounce) cans condensed milk
• 1 cup regular lime juice
• 2 whole eggs
• Zest of 1 lime

Preheat the oven to 325 degrees F.
Combine the condensed milk, lime juice, zest and eggs. Whisk until well blended and place the filling in the pie shell. Bake in the oven for 25 minutes and allow to chill in the refrigerator for at least 2 hours.

How to bring Lime Pie to the KICKASS PIE level

There was a New Orleans style restaurant in Santa Barbara years ago, since gone out of business, that had the best keylime pie. And they served it with a sauce on the side that was so cool and creamy next to the tart lime pie that it just brought the pie-eating experience to a whole new level. After much experimentation, I found out that it was cream cheese blended with milk and sugar. So simple, so delicious.

1 small container light cream cheese

1/4th cup milk (to start)


I do this by taste every time – but basically, you’ll blend the cream cheese with the milk until it is of a pourable consistency. Then add sugar until you like the taste. I’m also thinking of adding a bit of lime juice to it the next time I make it, just to give it a little kick. Now, pour it over a piece of lime pie or serve it on the side with a spoon.

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