Lime Cream Pie
My quick and easy riff on key lime pie.
Servings 6 pie lovers
Equipment
- mixing bowl
- spatula
Ingredients
- 1 9 inch Graham Cracker pie crust Off-the-shelf or make your own.
- 1 tbsp sparkling sugar
- 3 large eggs, separated
- 1 14 oz can sweetened condensed milk Every store carries this.
- 1 medium lime
- 2 tsp lime zest I just use the zest from one lime.
- ½ cup lime juice Use a combination of what you can get from the fresh lime and bottled juice. Or use all fresh, but be prepared to toss out a lot of fresh limes.
Instructions
- Preheat your oven to 350°.
- Crack three eggs and separate yolks from whites in two small bowls.
- With the Graham Cracker crust in its aluminum pan, brush it with egg white from your separated eggs and then sprinkle sparkling, or regular, sugar moderately. Place the crust in preheated oven and bake for five minutes only. Then let cool for at least 15 minutes at room temperature.
- In a medium to large mixing bowl, combine sweetened condensed milk, egg yolks, lime zest and lime juice. Use spatula to blend until smooth and evenly mixed.
- Pour lime cream batter into pie crust. Get every last bit with your spatula. Place on middle oven rack and bake for 15 minutes.
- Carefully remove pie and let cool down for 30 minutes. Then, cover with the plastic lid that came with the pie crust and place inthe fridge for at least an hour.
- Pie should be firm enough to cut into six delicious pieces. Top each with whipped cream—out of a can or made by you.
- Can be garnished with very thin lime slices, or not.
Notes
Dads: Make this when the kids(s) come home from school, then enjoy an evening dessert (reward for homework?)