I'll warn you in advance, this isn't one of those healthy posts. It's really one of those recipes thats darn right sinful. Its the kind of recipe to keep in your bag of tricks. I pulled this one out for my boyfriends grandmother's birthday, she loved it. Thats a win win in my book.
I can't remember the last time I made this, for a bake sale when I was ten perhaps? The only distinct memory I have is of my mother making this pie for every single dinner party ever thrown. It was her signature, and let me tell you no one ever complained about the pie's repeat performance. The pie is actually pretty easy to make, honestly its hard to mess it up. It gets even easier if your super lazy and buy a pre-made graham cracker crust. Unfortunately for me, not only do they not sell pre-made graham cracker crust down here, they don't even sell graham crackers period! Oh well, I found Digestives and a pinch of cinnamon make a pretty good substitute. I definitely recommend some fresh whipped cream or ice cream with this one!
* note: this recipe requires overnight refrigeration to set, so plan to make it in advance
Ingredients:
For the filling
1 Can sweetened condensed milk
5 Limes
2 Egg yolks
For the Crust
1 stick or 125 grams Butter
1 1/2 C. Crushed Graham crackers or digestives plus a tsp of cinnamon
1/4 C. Sugar
zester or cheese grater
spring form pan
Directions:
1. Preheat the oven to 375 degrees Fahrenheit or 170 Degrees celsius.
2. Using a fork, and maybe even your hands, crush the digestives into a crumble. Measure out 1 1/2 cups of crumble into a large bowl.
3. Add the butter and sugar to the crumble and mix thoroughly.
4. Pour the crumble into a spring form pan and press the mixture down. Try and spread the crumble evenly and build the crumble up on the sides to form a crust.
5. Bake the pie for 5 - 10 minutes, then set aside to cool.
6. Using a zester or the fine edge of a cheese grater, zest the 5 limes. These should yield about 2 teaspoons of zest, but more is okay, set aside.
7. Using the palm of your hands roll the limes on a hard, flat surface, this little trick will help you get more juice out of the limes.
8. Cut the limes in half and squeeze the juice from the limes. The limes should yield about 1/2 a cup of juice.
9.Separate the egg whites from the yolks, this recipe will not use the whites. Place the yolks in a large bowl.
10. Pour the sweetened condensed milk into the bowl with the yolks.
11. Add the lime zest to the egg yolks and sweetened condensed milk mixture.
12. Slowly mix in the lime juice.
13. Pour the mixture into the pre-baked crust.
14. Bake for 15 minutes.
15. Wait for the pie to cool to room temperature, then place in the fridge overnight to set.
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