BajaNomad

My creamy lime pie recipe for you!

SiReNiTa - 9-5-2011 at 09:24 PM

Well, a couple of days ago I was asked by a dear friend for the recipe of my version of a key lime pie.
For those of you who were in Asuncion when Adrian and I had the Tidepool, you may have tried it, it's creamy yet has a nice citrus pizaaz to it.

So since I saw the lime disease thread I thought I'd share this with all of the other Lime Lovers out there!

It's very simple and SUPER yummy! Here goes!

Lemon Tart Recipe:

Ingredients for PIE DOUGH
-1 1/4 cups of all purpose flour
-5 tsp of sugar
-1/2 cup of butter cut in small pieces
-1 tbsp of water ( sometimes you need a bit more to make the pie dough come out right it's a matter of feeling the dough for the right consistency)

Ingredients for FILLING
- 2/3 cup of heavy cream (in baja you can use media crema LALA it works just fine and comes out nice and creamy)
-1/2 cup of sugar
-4 eggs
-grated lime rind from 2 limes
-12 tbsp of lime juice (if you don't really want to sit there measuring each tbsp I usually used 6-8 limes and it would be the right amount)
-confectioners sugar for dusting (This is a key ingredient and the pie won't taste the same without it!)


Preparation:
Step 1: Place flour and sugar in a bowl and rub in butter with your fingers. Add water and mix until dough is somewhere between soft and crumbly. Wrap and chill for 30 minutes (the 30 minute chill is not really necessary I find that if I chill for 10-15 minutes it comes out fine)

Step 2: On a slightly floured surface, roll out dough and line your pie plate (This dough is VERY hard to roll out so if it's easier you can just press the dough in to the pie plate and be done with it!). Prick dough all over with a fork.

Step 3: Line pie shell with foil and dried beans and bake in a preheated oven at 375 degrees F for 15 minutes. Remove foil and beans then return to the oven and cook for another 10-15 minutes (you have to check your dough regularly so that it doesn't get too brown before putting in the filling!)

Step 4: To make the filling, whisk the cream, sugar and eggs together FIRST until it is nice and creamy, THEN add the lime rind and juice and continue mixing (don't add the lime until you are almost ready to put the filling in to the pie because if you put it in too soon it curdles). Pour in to pie shell and bake in the oven for about 20 minutes, or until just set (you can tell when it's set by opening your oven and shaking the pie plate lightly, if the filling still looks liquid it needs more time, but if it jiggles just a tiny bit it should be ready). Let cool, then lightly dust it with confectioners sugar before serving.


There you go it's super easy and really yummy!! Experiment with more or less lime juice until you get the texture and flavor that you like! Have fun!

Please let me know if you made any variations or how it came out! Feel free to post pic's too!
Everyone who has tried this pie has absolutely LOVED it, so I hope everyone who tries it does too!

Barry A. - 9-5-2011 at 10:12 PM

Oh boy-----------ANY kind of LIME PIE is good---------you can bet I made copies of this recipe, Serenita.

Many thanks, and we will let you know when we make it. (maybe tomorrow??) :biggrin:

Yum, yum!!!!!

Barry

shari - 9-6-2011 at 06:46 AM

ummm excuse me missy....that would be MY Asuncion Lime Pie you little recipe robber you!!! although I must say your pie crust is always better than mine!!!

this truly is the best pie ever!

tiotomasbcs - 9-6-2011 at 08:37 AM

Busted!:tumble: My favorite has always been Lemon Merengue pie. Come on, Shari, let's see what you got. I'll help procure the limes & supply a couple micro brews if you make one up for the gang! Sorry to have missed the Tidepool, Serena! Smiles Tio:cool:

SiReNiTa - 9-6-2011 at 08:40 AM

Lol ok ok OUR lime pie recipe hehe I did tweak it a little. I'm planning on making it today!

Cat fight!

Howard - 9-6-2011 at 08:47 AM

This is great, a catfight between mother and daughter over lime pie.

In order to keep this out of Judge Judy's courtroom I volunteer to taste both of your pies and make a fair evaluation. It may take more than one sitting to be an impartial judge. Any ice cold Pacifico’s might sway my rendering.

See you in October and here come da judge.

Howard

krafty - 9-6-2011 at 12:34 PM

We happen to have all the ingredients and are going to give it a go-thanks!

BajaBlanca - 9-6-2011 at 01:28 PM

sounds so delicious ..... thanks for sharing !

Martyman - 9-6-2011 at 03:57 PM

Does it cure Limes Disease?

krafty - 9-6-2011 at 04:49 PM

Made the pie but had to cook it about 35 minutes @ 375 to set......will dig into it later

Eli - 9-7-2011 at 05:36 AM

Copied, thanks Sirenita, and thanks Shari for teaching her!

Barry A. - 9-8-2011 at 03:00 PM

Serinita or Shari-------------

HELP

My wife, Meredith just went to make the "creamy lime pie", but was stumped by the reference in "Step 3" to "Line pie shell with foil and DRIED BEANS---------? Just how do the "dried beans" fit into this recipe? :?:

Barry (the confused one)

Diver - 9-8-2011 at 04:21 PM

Barry

After you have the crust in place in the pie pan, line this (over the uncooked crust) with foil and then place dried beans over the foil.
Once cooked, the beans and foil are removed - not part of the dish.
They are used to slow the cooking of the crust on top.

Barry A. - 9-8-2011 at 04:35 PM

Thanks, Diver. Meredith says "she understands"--------me, not so much. :lol:

(I never did learn how to cook--------thank Gawd for Meredith)

Barry

Barry A. - 9-9-2011 at 01:08 PM

Meredith made the pie yesterday, and chilled it overnite. Sampled it this morning----------OMG, that is an incredible pie!!!! Sorta a "lime mirangue pie", and we loved it. We are taking it to a very small dinner party tonight up near Mt. Lassen at a little cabin and sharing it with two "very special" friends----hopefully they won't like it, and we can eat the whole thing ourselves!!!! :spingrin:.

Thanks again, Serinita (and Shari)

Barry

shari - 9-9-2011 at 01:11 PM

allright...that's IT!!! I simply cannot stand hearing about you all eating that pie...my saliva glands are worn out drooling over the thought of that creamy, lovely, cool, limey delight. I'm gonna make one...manana...maybe....

Barry A. - 9-9-2011 at 01:13 PM

Quote:
Originally posted by shari
allright...that's IT!!! I simply cannot stand hearing about you all eating that pie...my saliva glands are worn out drooling over the thought of that creamy, lovely, cool, limey delight. I'm gonna make one...manana...maybe....


You won't be sorry------------I recommend it-------------did you know that your daughter invented it? :lol:

Barry

zforbes - 9-9-2011 at 01:24 PM

Quote:
Originally posted by shari
allright...that's IT!!! I'm gonna make one...manana...maybe....


Better make two...word is apt to spread and you will have local Nomads and friends stopping by for "just a little piece." Before you know it, there won't be enough for me.

:bounce::biggrin::bounce:

ELINVESTIG8R - 9-9-2011 at 01:36 PM

Sirenita's recipe is now in my Betty Crocker recipe book!

Thanks Sirenita!

Barry A. - 9-9-2011 at 10:52 PM

We and our guests ate the pie with gusto tonight--------my portion was tiny----------poor planning on my part.

Everybody raved about it, but then we had all been having a few Cuba Libres.

Seriously, it was great.

Barry

AmoPescar - 9-10-2011 at 12:52 AM

Sirenita...

Sounds VERY delicious...and easy too!


I love Lime Pie...will have to give it a try.


Miguelamo :yes: YES :yes: YES :yes: YES

Sweetwater - 9-10-2011 at 10:17 AM

MMMMMMMMMMMMMMMmmmmmmmmmmmmmmmmmmm........................


PIE!!!!

Thanks

boe4fun - 9-23-2011 at 05:55 PM

Sirena, YUMMMMMM. Sweetwater, check your U2U.