Frozen Lime Pie Recipe
If you want a fancy presentation, you can put this in one of those loose-bottomed pie / quiche pans whose bottom pops out. Otherwise, use whatever type of pie dish you have to hand, preferably a 9 inch / 23cm round pie tin.
Start heating your oven.
Zest 2 of the limes; set the zest aside.
Juice all 4 of the limes; set the juice aside.
Put the butter in a small microwave-safe mixing bowl. Zap it in the microwave just until the butter has melted. Remove from microwave, add sugar and crumbs, and mix with your hands until all the crumbs are coated with butter. Press into your pie tin, pop in oven and bake for 10 minutes.
Meanwhile, with an electric mixer or whisk beat the egg yolk and lime zest together until the egg yolk is pale and has some air in it -- about 1 to 2 minutes. Beat in the milk a bit at a time. Keep on beating until the mixture is thick -- about 3 to 4 minutes if using a hand whisk. Now stir in the lime juice. You will then have a 2 to 3 minute break to tidy while you wait for the pie shell to finish its 10 minutes in the oven.
Remove the pie shell from the oven (but leave the oven on.) Transfer the filling into the pie shell, return to oven, and bake for a further 10 minutes.
Remove from oven, let cool on the counter. When cool, cover with tin foil or plastic wrap and pop in the freezer.
Take it out of the freezer about 15 minutes to half an hour before you want to serve it.
Whip the cream till it forms peaks. Then put in the icing sugar and a few drops of vanilla and whip a bit more. Spread on top the pie, then cut and serve.
Instead of Digestive Biscuit Crumbs, you can use Graham Wafer crumbs. If you do, reduce the sugar in the crust to 1 tablespoon. Instead of Evaporated Milk, you can use a light cream.
Courses Desserts and Sweets