Monday, July 4, 2011

Crimey Limey Pie

This is a twist on a classic...with a homemade graham cracker crust, and extra zest for lime *pop* flavors in your mouth. And maybe I've watched too many police movies, but "crimey" is your homie, your best friend, and this pie is big enough to share, so please do. It would be a crime if you kept it all to yourself...

Crimey Limey Pie
You'll need:
Large pie pan, sprayed with nonstick spray
1 large bowl
Large spoon
Ziploc bag (quart or gallon)

Ingredients for crust:
1 package of graham crackers (8 full crackers)
6 TB melted margarine or unsalted butter
Zest of 1 lime 

Ingredients for pie filling:
Zest and juice of 2 limes
1 12 oz. can of frozen limeade or lime juice, thawed OR juice of 6 limes + 1/3 cup water
1 cans fat free sweetened condensed milk
3 egg whites + 1 yolk

For crust: In a ziploc bag, crush graham crackers. Pour into large bowl, along with melted margarine and zest of 1 lime. Combine. Using hands, form crust in bottom of large pie pan and mold until it covers entire pan's bottom and sides.

If you look closely, you can see the lime zest right in the crust!

For filling: Rinse and dry large bowl for reuse. Stir lime juice and zest, limeade, milk and eggs. Stir until all ingredients are combined. Pour into pie pan. Bake at 350 for 35 minutes, or until pie is slightly firm and crust begins to brown. Allow to cool for at least 45 minutes, refrigerating afterward. Top with whipped cream for fun.
This pie is not exactly healthy, but using egg whites allows the filling to be a little fluffier than usual without the added cholesterol from most recipes that use only yolks. Enjoy with your friends.

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