Lime Pie
AuthorTeresaUse an 8 or 9 inch spring form pan. I used a 9" pan but an 8" pan will give you a deeper pie.
Prepare the cookie crumb crust. Using a food processor, process 160g of vanilla cookies into crumbs. The thin vanilla wafers or animal cookies are fine to use, do not use cookies with icing. If you prefer, chocolate Oreo cookie crumbs would work great too. If you do not have a food processor, use a rolling pin to crush the cookies.
Place the cookie crumbs into a medium mixing bowl and add 85g of melted butter. Stir the butter into the crumbs thoroughly. If you prefer a sweeter crust, you can optionally add a tablespoon of sugar to the crumbs.
Using a fork, press the buttery cookie crumbs into the springform pan and up around the sides for about 1.5-2 inches. Place the pan into the refrigerator while you are preparing the lime filling.
Prepare the ingredients for the filling. Zest and then juice three large limes.
Separate the yolks from three large eggs and place the yolks into a small bowl. Beat the yolks and set aside. Measure out 265 g sugar, 70g cornstarch, 395g water and 42g butter into small bowls.
In a large heavy bottom saucepan combine the sugar and cornstarch. Mix well. Then slowly add the water, make sure to stir well with each addition of water to work out any lumps from the cornstarch. Once you have a smooth mixture, add the rest of the water.
Stirring constantly on medium high heat, slowly bring the mixture to a boil. Boil gently for one minute. Stir constantly! Remove the pan from heat. Mixture should be translucent and glossy.
Quickly add some of the hot mixture to the egg yolks and beat the egg yolk/hot sugar mixture together. Then add the egg yolk mixture to the hot sugar mixture in the large pan.
Place the large pan back on the heat and just bring the mixture back to a simmer, stirring in the egg mixture constantly. Remove from heat.
With the pan off of the heat source, add the butter and zest to the mixture and stir well to melt the butter.
Slowly stir in the lime juice.
Pour the lime pie mixture into the prepared springform pan lined with the cookie crust. Then refrigerate until cool. Once cool, you can cover the pie with plastic wrap until you are ready to serve.
To serve your pie, remove the sides of the springform pan and serve slices topped with whipping cream.
Enjoy!
Ingredients
Directions
Use an 8 or 9 inch spring form pan. I used a 9" pan but an 8" pan will give you a deeper pie.
Prepare the cookie crumb crust. Using a food processor, process 160g of vanilla cookies into crumbs. The thin vanilla wafers or animal cookies are fine to use, do not use cookies with icing. If you prefer, chocolate Oreo cookie crumbs would work great too. If you do not have a food processor, use a rolling pin to crush the cookies.
Place the cookie crumbs into a medium mixing bowl and add 85g of melted butter. Stir the butter into the crumbs thoroughly. If you prefer a sweeter crust, you can optionally add a tablespoon of sugar to the crumbs.
Using a fork, press the buttery cookie crumbs into the springform pan and up around the sides for about 1.5-2 inches. Place the pan into the refrigerator while you are preparing the lime filling.
Prepare the ingredients for the filling. Zest and then juice three large limes.
Separate the yolks from three large eggs and place the yolks into a small bowl. Beat the yolks and set aside. Measure out 265 g sugar, 70g cornstarch, 395g water and 42g butter into small bowls.
In a large heavy bottom saucepan combine the sugar and cornstarch. Mix well. Then slowly add the water, make sure to stir well with each addition of water to work out any lumps from the cornstarch. Once you have a smooth mixture, add the rest of the water.
Stirring constantly on medium high heat, slowly bring the mixture to a boil. Boil gently for one minute. Stir constantly! Remove the pan from heat. Mixture should be translucent and glossy.
Quickly add some of the hot mixture to the egg yolks and beat the egg yolk/hot sugar mixture together. Then add the egg yolk mixture to the hot sugar mixture in the large pan.
Place the large pan back on the heat and just bring the mixture back to a simmer, stirring in the egg mixture constantly. Remove from heat.
With the pan off of the heat source, add the butter and zest to the mixture and stir well to melt the butter.
Slowly stir in the lime juice.
Pour the lime pie mixture into the prepared springform pan lined with the cookie crust. Then refrigerate until cool. Once cool, you can cover the pie with plastic wrap until you are ready to serve.
To serve your pie, remove the sides of the springform pan and serve slices topped with whipping cream.
Enjoy!
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