EASTER LEMON/LIME PIE

Happy Easter! Since it's a special day, I felt it only appropriate to make something special, too. Sifting through Paula Deen's recipes, I stopped when I came across Key Lime Pie. Unfortunately for me, it's rare to find Dayap (a.k.a. Philippine lime) around my town. BUT it isn't hard to find lemon, so I decided to substitute lemon for lime. It was uncanny that I actually found a green variety of lemon. I guess you can call this Lemon/Lime Pie. Taste-wise I'm not sure how different this is, but it is nonetheless TASTY. ^_^

Ingredients

Crust:

• 2 cups graham cracker crumbs
• 1/4 cup firmly packed brown sugar
• 1/2 cup butter, melted

Pie:

• 1 cup heavy whipping cream
• 1/2 cup sugar
• 1 (12-ounce) can sweetened condensed milk
• 3/4 cups key lime juice (OR Lemon!)
• 1 tablespoon key lime zest (OR Lemon!) 
• 1 pint half-and-half
• Fresh lime slices. for garnish (OR Lemon!)

Directions

Preheat oven to 350 degrees F.

In a medium bowl, combine cracker crumbs and brown sugar. Stir in melted butter. Press the mixture firmly into bottom and up sides of a 10-inch spring form pan. Bake for 8 minutes and let the crust cool completely before spreading the pie filling over it.

In a large bowl, with an electric mixer at medium speed, beat cream until slightly thickened. Gradually add the sugar, beating until soft peaks form. Add condensed milk and beat until stiff peaks form. Beat in lime juice, lime zest, and half-and-half. Once the mixture as reached desired flavor and consistency, gently spread pie filling over cooled crust. Cover and freeze for 4 to 6 hours or until firm. Cut into wedges and garnish with fresh lime slices, serve cold.


Food Photo Details: Nikon D50, Sigma 18-50mm, 1/250, F8, SB600 1/2 Power


- D

Lemons