Nana Recipe Wednesday–Lime Pie

by Sarah on November 20, 2013

 

Lime pie might not be the most traditional choice for a holiday pie, but why the heck not?  You’ve just eaten roughly your weight in food, what could possibly be wrong with maybe having a dessert that–while not light in calories–is light and refreshing on the old taste buds.

Copy (2) of New Image47

I’m sure Nana would approve of the slight deviation–but then again, we always made roughly 12 different pies each year so who cares if there’s a random flavor?

I just returned from Utah, in a lovely mountain valley setting, to visit the second grandchild (shown above). I ended up loving this urchin, but can I just tell you for a minute how insanely jealous and pissed off that this creature–with beautiful blonde hair even–usurped my coveted position as the only and most loved grandchild.  I think I may have asked when she was being returned.

Don’t worry Shannon, I don’t want you returned anymore.

I really liked this pie.  It’s not key lime–just plain old lime, with the addition of crushed pineapple.  The directions told me to add green food coloring–which I did, because I try to keep to the recipe as much as possible, but the neon green was a little disturbing.  I might even recommend that you skip that step.

Use the crumb pie crust that I posted from Marion Cunningham, or use your favorite pastry crust.

 

Nana's Lime Pie

Ingredients

  • 1 can Eagle Brand sweetened condensed milk
  • 1/2 cup fresh lime juice
  • zest of 1-2 limes, to taste
  • 1/4 tsp salt
  • 1 cup crushed pineapple, squeezed dry
  • 2 drops green food coloring (optional)
  • Whipped cream
  • 1 pie crust, pastry or graham cracker crumb

Instructions

  • Combine sweetened condensed milk, lime juice, salt and zest. "Stir 'til thick".
  • Add the pineapple and the green food coloring (UC says: Warning! Danger Will Robinson! This makes the pie VERRRY green) and stir to combine.
  • Pour into prepared and baked pie crust. Refrigerate till firm.
  • Before serving, prepare whipped cream with a little confectioner's sugar and vanilla. Top the pie with the cream and decorate with slices of lime. (Can be done ahead of time)
Schema/Recipe SEO Data Markup by ZipList Recipe Plugin
http://www.undercovercaterer.com/2013/11/nanas-lime-pie-recipe/


Related posts:

{ 7 comments… read them below or add one }

Susan Covey November 20, 2013 at 10:41 pm

This looks really good, and Fall and Winter are all about the citrus! I’m with you on the green food coloring though. I was a little fearful that the recipe would include lime jello – so relieved! Happy Thanksgiving to you and yours!

Sarah November 23, 2013 at 1:52 pm

Thanks Susan! I think we could probably do the same thing with lemon or maybe Mandarin oranges, what do you think?

lina November 25, 2013 at 3:10 am

Hi! I was really looking for your recipe for the mushroom strata with cheese – for this Thanksgiving feast. (Help??) BUT – I am adding this yummy pie to our Christmas table! Thank you!

Sarah November 25, 2013 at 9:15 am
Susan Covey November 25, 2013 at 6:35 pm

Ohhh, yes, Sarah – I just brought home two 10 pound bags of Satsuma mandarins. I bet that would be awesome!

Sarah November 25, 2013 at 6:37 pm

Oh Susan! Try this one with the Mandarins! It was ridiculous–in a good way.
http://www.undercovercaterer.com/2013/03/mandarin-orange-posset/

Susan Covey November 28, 2013 at 7:26 pm

That posset looks great! I will be trying out this recipe with Meyer lemons for Thanksgiving part two. I’ll let you know how it comes out.

Leave a Comment

Previous post:

Next post: