Monday, June 16, 2014

Lime Pie

Did you have a nice weekend? This is the first time this year we went to the beach. We almost forgot to bring chairs and sunglasses but we did remember the packed lunch. I would have brought some of this pie but I wanted to share some with my Mom. She appreciated it. My sister said she liked it since it wasn't so tart. It wasn't so tart because I had ran out of limes. I had many lemons but I didn't know how the citrus mix would turn out so I opted for less limes. Since I didn't use key limes, this is just lime pie. This is a fast and delicious dessert.
Lime Pie
3 Eggs
2 cans (14 oz. ) Sweetened Condense milk
3/4 cup lime juice
1 tsp lime zest
pinch of salt
1 graham cracker or vanilla wafer pie crust

  1. Preheat oven to 350 degrees F.
  2. In a large bowl, whisk the eggs until fluffy.
  3. Add the condense milk, lime juice, lime zest, and a pinch of salt. 
  4. Mix until incorporated.
  5. Pour the mixture into the pie crust.
  6. Bake the pie for 15 minutes. 
  7. Remove the pie and allow to cool for 5 minutes.
  8. Chill the pie in the refrigerator for a couple of hours before serving.
Recipe by Jen of Sweet Morris.

One year ago............................I made Steak Stir Fry.
Two years ago..........................I made Icebox Dessert.
Did you already know..............
-Limes turn yellow as they ripen. 
-Limes are native to Malaysia. 
-The Crusaders introduced limes to Europe.

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