MEXICAN LIME PIE

MEXICAN LIME PIE image

Categories Citrus

Number Of Ingredients 6

7 oz graham cracker crumbs
7 Tbs butter - melted
14 oz sweetened condensed milk
12 oz evaporated milk
1 tsp finely grated mexican or key lime zest
1/2 C freshly squeezed juice from 3-6 mexican limes, 8-12 key limes, or 3-6 standard limes

Steps:

Set aside 1 Tbsp of graham cracker crumbs for topping. Add the rest of the crumbs to a medium bowl, pour in the melted butter and stir with a fork until well mixed. Press the crust into bottom and sides of 9 inch pie dish. Chill while preparing the filling. Pour the condensed mild and evaporated milk into a blender and mix on low for 2 minutes, until tiny air bubbles can be seen along the edges. Add the lime zest and blend briefly. The next part is where the magic happens. With the blender running on medium-low, pour in the lime juice through the hole in the lid in a slow, thin stream. The acidity of the lime juice will cause the mixture to thicken about halfway through. Mix just until incorporated, increasing the blender speed if necessary. Do not over blend or it will thin out. Pour the lime filling into the crust. Sprinkle the remaining cookie crumbs over the top. Freeze for 3-4 hours before serving. The flavor and texture of this pie are best before filling reaches popsicle consistency. If frozen solid, let sit out for 20 minutes to soften before serving.