So My family and I are headed to a big pickin’ this Labor Day and everyone has to bring a dish side or dessert. So with a surplus of limes stashed a way on my refrigerator I thought this might be a great time to make a lime pie. It just sounds so decadent and would be a real treat for my family for sure, but it is sure to be a real challenge for me. I have never made a lime pie, ever. YIKES!! Even more terrifying I have no crust, no sweetened condensed milk and no lemon zester. I can’t wait to dig into this recipe.
Alright lets dig into the crust first. For this I have to thank the food network and MS. Paula Deen
You can find her recipe at http://www.foodnetwork.com/recipes/paula-deen/bubbas-key-lime-pie-recipe.html this is also where I got the recipe for the filling.
So her recipe calls for a gram cracker crust… guess what no gram crackers, but I do have cheerios. That’s right were making lime pie with a cheerios crust.
First take your cheerios and put them in a food processor, I used 3 cups of cheerios.
(Note: Before anything take out 2 eggs, you will need two room temp eggs later in this recipe.)
now you process them until they are in fine crumbs once they are you pour 3-5 tbsp of melted butter over the crumbs.
As you can see I used the chocolate cheerios for this recipe but I find that the frosted cheerios actually works a little better flavor wise. However, the best creation is the one you come up with yourself so feel free to experiment. Use rice krispies, or vanilla wafers or anything you can think of the sky, or better yet the pantry is the limit.
Once you’ve added the butter just give it a little pulse
it will be a little like wet sand, or if you use chocolate cereal it will look a little like mud, but trust me tastes much better. Now you press it into the pie pan and bake at 350 degrees for 10 minutes.
The fist one is the chocolate crust. The second is the same recipe is only using actual graham crackers, as you can see there’s not much difference in consistency.
And that’s it for the crust, you are now a crust making master. Que the fanfare. Go ahead try a bit, don’t you love that flavor.I know I do.
Now what we have taste tested we are going to move onto the filling.
Oh Oh, there’s no sweetened condensed milk what are we going to do?
I guess we are just going to have to take a detour to the good folks at Cooks.com’s substitute recipe.
It’s so easy just combine 2 eggs, 1 cup brown sugar, 1 tsp vanilla, 2 tbsp flour, 1/2 tsp baking powder, 1/4th tsp salt easy enough, but for this recipe we have to double it, because this only makes 8 oz, we need 14 oz. Trust me you don’t want to miss this step I did on my first attempt and the pie never set properly. So this is what it looks like while adding the ingredients
and what it looks like afterword.
So you might be noticing that this is quite a bit darker than your normal sweetened condensed milk. As you might imagine this means that that beautiful light green color in a normal lime pie won’t be there with this one, but don’t worry the flavor is outstanding. If you do want to color it you can always add some food color, but I like the natural color better.
Now we can Finally start the filling. All you do is combine 14 oz of the condensed milk substitute, 1/2 cup lime juice (fresh squeezed is the best), 1 tsp lime zest, and 2 egg yolks. Set the whites aside because you will need these later.
It will look a little something like this
Next we pour it into the crust
Hold on were not done yet!!!
We still have the meringue, and its more fun than you think. It’s time to pull out those room temperature egg whites. Add to them 1/4th tsp cream of tarter, which I had to borrow from my sister in law. Beat those two ingredients until soft peaks form it will take about 5-10 min. Then gradually add in 1/4th cup sugar, and 1 tsp lime zest. That’s it.
Ah Isn’t that beautiful.
Now top the pie and bake for 12-15 min.
Like how the meringue is hovering over the pie? I think it’s kinda cute.
Smooth it over, and if you feel creative you can take a fork and pull little peaks out in the meringue. It make a beautiful pie.
See what I mean.
Now if you chose not to do the meringue that is perfectly fine but you should know that it will be a little darker when it comes out than your typical lime pie. Do Not Panic. The flavor is still there. I think you might like it.
Now that all the baking fun is done all that’s left to do is dig in. I can’t wait for the pig pickin’ to start. It looks and smells delicious.
Alterations in bold.
You can also check out the original.
5 tablespoons butter, melted
1 -1/2 cup graham cracker crumbs (2 1/2 cup frosted cheerios)
1/2 cup slivered almonds
1 (14-ounce) can sweetened condensed milk ( substitute: 4 eggs 4tbsp flour, 1/2 cup sugar, 1 tbsp baking powder, 2 cup brown sugar, 1/2 tsp salt)
1/2 cup Key lime juice
1 teaspoon grated lime zest
2 egg yolks
2 egg whites
1/4 teaspoon cream of tartar
1/4 cup sugar
1 teaspoon grated lime zest
Preheat the oven to 350 degrees F.
For the crust: Combine ingredients and pat down into a 9-inch pie pan. Bake for 5 to 10 minutes.
For the filling: In a medium bowl, combine the milk, lime juice, and 1 teaspoon zest; blend in the egg yolks. Pour the filling into the crust.
For the meringue: Beat the egg whites with the cream of tartar until soft peaks form. Gradually beat in the sugar and zest until the mixture is stiff. Spread the meringue over the filling; spread it to touch the edge of the crust all around. Bake for 12 to 15 minutes, or until the meringue is golden brown.