Lime season continues, heating up with the exciting race of “can I make enough lime things before the limes spoil?” My friends and I have a game night every few months where we also make dinner and drinks, so I set aside about ten for that and a few found their way into very limey gin and tonics and sloe gin fizzes.
The rest I juiced into about four cups of lime juice. The majority of this will head to the freezer for use later in the year. But because I was seeing friends I also realized that enough people would be assembling to make reasonable the best use of limes: lime pie!
It’s a little different from your typical graham cracker crust, but generally the texture and role it plays in the pie is very similar. The biggest difference is that the nut crust is a bit richer. The crust was the real time sink in the production of this pie because it called for blanched almonds and I only had regular plain almonds. So I blanched a whole lot of almonds myself and it took approximately a thousand years. Blanched almonds are probably going to be more expensive at the store, but it may be worth it to you in time when you make this!
This pie recipe is one by Emeril Lagasse. You’ll love it because it’s incredibly simple, tart, and has a layer of barely sweetened sour cream on the top which gives it an interesting contrast both visually and gustatorily.
Lime Pie with a Nut Crust
- 2 1/4 cup finely ground blanched almonds
- 1/2 tsp cinnamon
- 1/3 cup melted butter
- 2 Tbsp maple syrup
- Two 14 oz. cans sweetened condensed milk
- 1 cup lime juice
- 2 eggs
- 1 cup sour cream
- 2 Tbsp powdered sugar
- Lime zest or shavings for garnish
First prepare the crumb crust. (You can either use a gluten-free nut crumb crust such as the one here or you can prepare a regular crumb crust. The instructions below are for the nut crust.)
Preheat oven to 350 F. Mix all ingredients (almonds, butter, cinnamon, syrup) together until sticky, but not gooey. Leave a little of the butter and almonds out of your initial mix so you can adjust the texture if needed. Then press mixture into a 9 inch pie plate or springform pan.
Bake for 15 to 20 minutes or until slightly browned. Let cool.
Reduce oven to 325 F.
Next mix the lime filling. Whisk together sweetened condensed milk, lime juice, and eggs until mixture is smooth and well blended. Pour into the pie crust and bake for 15 minutes. When done, let cool for at least two hours.
When chilled, combine sour cream and powdered sugar. Spread topping smoothly over the top of the lime filling. Or draw weird shapes in it! Garnish with lime zest or shavings. Pie is best if fully cooled overnight.
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