Sunday, December 11, 2016
LIME CURD PIE
I was thrilled when we got back to Florida to see an abundance limes on my little tree!
This recipe was found in a cookbook called Teeny's Tour Of Pie
Pastor Dawn came to lunch and we each had a slice of the pie for dessert. WOW, it was fantastic! I sent the rest home with Dawn for her family since Gabe doesn't eat sweets and I should limit them.
I made two more pies. This one was for Marie. She brought it to her sisters for Thanksgiving dessert. I hope they enjoyed it.
GRAHAM CRACKER CRUST
9" pre-made crust OR make your own:
1 1/2 cups graham cracker crumbs (from 8-9 graham cracker sheets)
2 tablespoons granulated sugar
6 tablespoons unsalted butter, melted
LIME CURD FILLING
4 large eggs
1 1/2 cups granulated sugar
1/4 teaspoon salt
1/2 cup freshly squeezed lime juice (about 5-7 limes)
1 tablespoon freshly grated lime zest (about 2 limes), plus more for garnish
1/2 cup unsalted butter, diced
Whipped cream, lime zest, and/or fresh lime slices for serving
Crust (if making your own; optionally you can use a 9" pre-made crust):
Preheat oven to 350°F.
Stir crumbs, sugar, and melted butter together with a fork. Press into a 9" pie plate.
Bake for 5-7 minutes until slightly browned.
Let cool completely before filling.
Place eggs in a medium saucepan and whisk until combined. Whisk in sugar, salt, lime juice, and zest.
Add the diced butter to the pan and turn on the heat to medium.
Constantly whisk until the butter melts and the mixture begins to thicken, 5-10 minutes. Keep whisking, and make sure it doesn't boil. Once it thickens, remove it from the heat and pour it into the prepared crust. Let it cool and set completely at room temperature, at least one hour. Refrigerate uncovered until ready to serve. Garnish with lime slices and/or lime zest. Optionally, serve with whipped cream.