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.
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.