Lime Pie

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         FOOD FUNNY
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Here's another good one from Rosemary Zwick:

After waiting more than an hour and a half for her date, the young lady
decided she had been stood up. Exasperated, she changed from her dinner
dress into pajamas and slippers, fixed some popcorn and hot chocolate
and resigned herself to an evening of TV.

No sooner had she flopped down in front of the TV than her door bell
rang. There stood her date. He took one look at her and gasped, "I'm two
hours late and you're still not ready?"

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            TODAY'S RECIPE
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The Santa Fe School of Cooking calls this "Key Lime Pie," but I have
dropped the "Key" part because regular Persian limes were used in the
classroom demonstration. If true limes (key limes) are available in your
area as they are in most of Mexico, then by all means use them.
Otherwise, please use the juice of freshly squeezed "regular" limes
rather than a bottled product.

Lime Pie

For the crust:
1 1/2 cups (375 ml) Graham cracker crumbs
1/2 cup (125 ml) butter, melted
2 Tbs (30 ml) sugar
2 tsp (10 ml) ground cinnamon, preferably Mexican canela

For the filling:
4 egg yolks
2 Tbs (30 ml) grated lime zest
2 14-oz (395 g) cans sweetened condensed milk
3/4 cup (180 ml) freshly squeezed lime juice
Whipped cream for garnish
Thinly sliced lime for garnish

Combine the ingredients for the crust in a bowl and stir with a fork to
combine. Press into a 9-inch (23 cm) pie plate or springform pan. Set
aside. Whisk the egg yolks and lime zest together in a bowl. Add the
sweetened condensed milk and lime juice and whisk to combine. Pour into
the prepared pie shell and bake in a preheated 350F (180C) oven until
the center is set, about 15 minutes. Cool to room temperature and
refrigerate until chilled, at least 2 hours. Serve with whipped cream
and thin slices of lime for garnish.
Serves 6 to 8.
Received on Fri Oct 12 00:10:25 2007