LUSCIOUS LIME PIE
From spinach1948 14 years ago
- 400 minutes to make
- Serves 8
This fresh Lime Pie uses freshly greated zest and freshly squeezed Lime juice combined with sweetened condensed milk and eggs to make a light and refreshing pie filling. Topped with whipped cream. This recipe is adapted from the McCall's Cooking School 1992 recipe card along with the photos.
Ingredients
- Ingredients: shopping list
- Piecrust: shopping list
- 1 cup all-purpose flour shopping list
- ½ tsp. salt shopping list
- 1/3 cup plus 1 tablespoon solid vegetable shortening or lard shopping list
- 2 ½ to 3 Tbs. ice water shopping list
- Filling: shopping list
- 4 large egg yolks shopping list
- 1 can ( 14-oz ) sweetened condensed milk ( not evaporated milk ) shopping list
- 1 tsp. Grated lime zest shopping list
- ½ cup fresh lime juice shopping list
- Few drops green food coloring ( optional ) shopping list
- 1 cup chilled heavy cream shopping list
- 2 Tbs. confectioners' sugar shopping list
- 4 lime slices, twisted shopping list
- fresh raspberries shopping list
- Note: The high proportion of lime juice to raw egg yolks used in this recipe eliminates the risk of salmonella. Use at least 2 tablespoons of a fruit acid, such as lemon juice or lime per raw egg called for in a recipe to eliminate the risk of salmonella. shopping list
How to make it
- 1)Prepare piecrust: In medium-sized bowl, stir together flour and salt; add shortening all at once. With pastry blender or two knives, cut shortening into flour until the mixture resembles coarse cornmeal. Preheat oven to 450F.
- 2)Quickly sprinkle ice water 1 tablespoon at a time over part of the flour mixture; toss lightly with a fork after each addition and push dampened portion to one side of bowl; sprinkle water over dry portion remaining; repeat till all of the mixture is moistened. ( Dough should not be sticky.)
- 3)Use clean hands to shape dough into a ball. Flatten with palm of hand and, using a lightly floured rolling pin, roll out to an 11-inch round on a lightly floured pastry cloth or board. Use light strokes from center to edge of dough, lifting rolling pin as you reach the edge and alternating directions. Fold dough in half.
- 4)Transfer dough to a 9-inch pie plate, make sure fold is at the center. Unfold dough; fit into pie plate. Fold under top edge; press together with fingertips. Crimp edge decoratively. Prick pie shell with a fork to prevent puffing during baking; chill 30 minutes. Bake 8 to 10 minutes; cool.
- 5)Prepare filling: In a medium-sized bowl, beat egg yolks with electric beater for about 5 minutes or until thick and lemon colored. Add condensed milk, lime zest, lime juice and food coloring; beat until smooth. Turn into baked pie shell, spreading evenly. ( Filling will be soft.)
- 6)Refrigerate pie several hours or overnight. To serve: In chilled medium-sized bowl, beat cream and confectioners' sugar with an electric beater until stiff peaks hold when beaters are lifted. Spread over pie; make decorative lines with a fork. Garnish with lime slices and raspberries. Makes 8 servings.
- Tasty Alternative: The lime filling for this pie tastes great in a chocolate cookie crumb crust. Mix 1 ½ cups crushed chocolate cookie crumbs with 1/3 cup melted butter and 2 tablespoons sugar. Press into a 9-inch pie plate; Bake for 10 minutes at 350F. Cool and fill.
- Nutritional Values Per Serving: Calories: 427, Protein: 8g,
- Carbohydrate: 43g, Fat: 26g, Cholesterol: 164mg, Sodium: 211mg.
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The Rating
Reviewed by 4 people-
You have out done yourself Ed! Wow, I love the taste of limes. Thanks for this. 5 and a flag!
mystic_river1
in Bradenton loved it
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One word ~ YUM
5 forks
ozsmom
in Nepean loved it
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