MEXICAN LIME PIE FROM TAMMY DONROE INMAN VIA USA WEEKEND

MEXICAN LIME PIE FROM TAMMY DONROE INMAN VIA USA WEEKEND image

Yield 8

Number Of Ingredients 6

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7 ounces graham cracker crumbs or Maria cookies
7 Tbs. unsalted butter, melted
14 ounces sweetened condensed milk
12 ounces evaporated milk
1 tsp. finely grated Mexican, Key or standard lime zest (shiny green part only)
1/3 cup freshly squeezed lime juice from 3 to 6 Mexican limes, 8 to 12 Key limes or 3 to 6 standard limes

Steps:

Set aside 1 Tb. of graham cracker crumbs for the 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 the bottom and sides of a 9-inch pie dish. Let it chill in the refrigerator while preparing the filling. Pour the condensed milk 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 overblend or it will thin out. Pour the lime filling into the crust, spreading evenly. Sprinkle the remaining cookie crumbs over the top. Freeze for 3 to 4 hours before serving. The flavor and texture of this pie are best enjoyed before the filling reaches Popsicle consistency. If you make the pie ahead of time and it freezes solid, let it sit out for 20 minutes or so to soften before serving.