Lime Cream Pie - darien3

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darien3

Lime Cream Pie
w/ Walnut Crust

Lime Cream Pie with Walnut Crust

ingredients:

2 1/2 cups walnut halves
3 1/2 Tbs. sugar
3 large eggs, separated
2 2/3 cups sweetened condensed milk (2 cans)
1 cup, plus 2 Tbs. fresh lime juice (about 7 limes)
2 tsp. grated lime zest (colored part of peel)
Lime slices, for garnish

1.) Heat oven to 400 degrees F.

2.) Spread walnuts on jelly-roll pan, or baking sheet with edges, and toast in oven,
shaking once, until fragrant (about 5 minutes)

3.)   Process walnuts, 1/2 cup at a time, in a food processor or blender, until finely ground.
       Transfer ground walnuts to medium mixing bowl. Add sugar and stir until thoroughly
       mixed.

4.)   Measure 3 Tbs. egg whites into small mixing bowl, and whisk until frothy. Stir enough
        of the beaten egg whites into walnut mixture to moisten evenly. Gently press walnut
        mixture into bottom and up side of prepared pie plate.

5.) Bake crust 10 minutes. Transfer to wire rack and allow to cool completely.

6.)   Lightly whisk egg yolks in mixing bowl. Pour in condensed milk, and whisk until
       completely blended. Add lime juice and zest, and whisk to blend. Gently pour filling
       into crust; smooth top. Refrigerate at least 4 hours.

7.) Garnish pie with lime slices. Serve cold.

This is a wonderfully rich and delicious pie that relatives and friends will not be able to get enough of. It's especially good served chilled on a hot summer day or as an ultimate complimentary finale to a special holiday meal.

I've thought of using lemon or grapefruit juice - or even half lemon and half lime juice, but haven't tried this yet. Other citrus juice might be ok - like orange juice - but it might come out too sweet.

Genuine "key limes" are yellow, incidentally - not green ...

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