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Prep Time: 0 Minutes Cook Time: 400 Minutes |
Ready In: 400 Minutes Servings: 8 |
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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 |
piecrust |
1 cup all-purpose flour |
1/2 tsp. salt |
1/3 cup plus 1 tablespoon solid vegetable shortening or lard |
2 1/2 to 3 tbs. ice water |
filling |
4 large egg yolks |
1 can ( 14-oz ) sweetened condensed milk ( not evaporated milk ) |
1 tsp. grated lime zest |
1/2 cup fresh lime juice |
few drops green food coloring ( optional ) |
1 cup chilled heavy cream |
2 tbs. confectioners' sugar |
4 lime slices, twisted |
fresh raspberries |
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. |
Directions:
1. 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. 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. 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. 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. 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. 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.
7. Tasty Alternative: The lime filling for this pie tastes great in a chocolate cookie crumb crust. Mix 1 1/2 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.
8. Nutritional Values Per Serving: Calories: 427, Protein: 8g,
9. Carbohydrate: 43g, Fat: 26g, Cholesterol: 164mg, Sodium: 211mg.
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