Close to a year ago my group of friends started something we like to call "Family Dinner." My husband and I are the only ones with family close, so it gave us an excuse to get together and have a meal family style. Dinners usually surround a theme and we each take turns hosting. Last night we hosted Family Dinner with a Caribbean theme reminiscent of our sailing trip. We had Jerk Chicken, Jibarito Sandwiches, Caribbean Salad with Lime vinaigrette, rice and beans with coconut milk, and Lime Pie.
Dinner was very successful since most people liked everything each person brought. The pie recipe comes from the villa we stayed in after our sailing trip; a creation of one of the staff there. Les Chaudieres has to be one of the most beautiful places we have visited. Visit the link above for other recipes from the kitchen (and to inspire your next vacation). I made little changes to the recipe and even though the base followed instruction, my dessert came out a little lighter and smoother than when we ate it during vacation. This pie is so easy to make I hope you try it! Since it is made for the freezer it keeps well too - great for summer nights when you don't want to heat up the house too much (I only wish we had this problem in SF).
Frozen Lime Pie
Adapted from Les Chaudieres, St Lucia
Crust: 8 oz. ground ginger snaps or graham crackers (about 2 packages) 4 oz melted butter (1 stick)
1 tsp sugar
Filling:
1/4 cup fresh lime juice 2 teaspoons lime zest 1 tin sweetened condensed milk 1-2/3 cup whipping creamsplash of vanilla
For the crust, grind graham crackers in food processor, add sugar and melted butter. Stir with a fork and press into pie pan. Bake in a preheated oven at 350* for 15 minutes or until golden brown. Set aside to cool. (Note: if you use a glass pan remember to reduce the heat by 25*)
For the filling, mix together lime juice and zest. In a large bowl, whip cream and condensed milk until stiff peaks form. Add vanilla. Fold in the juice/zest mix and spread evenly into the crust. Cover and freeze until frozen (at least 3 hours). Remove from freezer 10-15 minutes before serving. Garnish with lime zest.
It was so smooth & creamy! The perfect consistency! I highly recommend it.
ReplyDeleteAh my girl...your Midwest roots are showing. This recipe is very much like "Lemon Icebox Pie", a dessert I have in my recipe box, given to me by someone my mother's age after I sampled it at a church potluck or shower. I remember Maxine made it as well sometimes when we came to dinner. Icebox Pie is made with lemon instead of lime, and my predecessors would have been puzzled by "graham crackers in a food processor" (we just put them in a freezer bag and pounded on them with a wooden rolling pin). I also remember when I was your age, the "simplified" version was made with lemonade and Cool Whip mixed with the condensed milk. You have to forgive us and remember, that was when Campbell's cream of mushroom soup was put in EVERYTHING. It is good this recipe reverses that trend. It is also good that this pie, which tastes like summer and lets your guests know they are special to you, has not died out.
ReplyDeleteI'll take two slices delivered to me at work today, thanks.
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