Try this Lime Pie recipe, or contribute your own.
Suggest a better description* Note: See the ?Crema? recipe which is included in this collection. Prepare the pie crust: In a bowl, combine the flour, lard, butter and salt. Mix lightly with your fingers until the mixture forms pea-sized pieces. Using a fork, stir in the ice water, a little at a time, until a dough forms, and then knead lightly until it comes together in a ball. Wrap in plastic wrap and refrigerate at least 1 hour or overnight. On a lightly-floured work surface, roll out the dough into a round about 12-inches in diameter and 1/4 inch thick. Drape the round over the rolling pin and transfer to a 9-inch or 10-inch glass or ceramic pie plate. Ease the pastry into the pie plate, pressing it gently against the bottom and sides. Trim the edges, leaving a generous 1/2-inch overhang. Fold the overhang under, then crimp the edges. Cover and chill for 30 to 60 minutes. Preheat the oven to 350 degrees. Prick the bottom and sides of the pastry with a fork. Line the pastry with parchment paper or waxed paper and fill with pie weights or dried beans. Bake until lightly browned, 20 to 25 minutes. Remove from oven and remove the weights and paper. Transfer the pie shell to a rack and cool completely. Filling: In a food processor fitted with the metal blade, combine the lime juice, green food coloring, cream cheese and condensed milk. Process until smooth, scraping down the sides of the work bowl often. Add the lime zest and process to mix thoroughly. Pour into the pie shell and place in the refrigerator. In a bowl, using a whisk, beat the Crema and powdered sugar until soft peaks form. Using a rubber spatula, spread the mixture over the top of the pie, creating peaks evenly over the surface. Garnish with the lime slices. Cover and chill for 4 to 6 hours or overnight before serving. This recipe yields 8 servings; one 9- to 10-inch pie. Recipe Source: TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken From the TV FOOD NETWORK - (Show # TH-1E14 broadcast 03-14-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 03-14-1997 Recipe by: Susan Feniger and Mary Sue Milliken
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Serving Size: 1 Serving (163g) | ||
Recipe Makes: 8 servings | ||
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Calories: 287 | ||
Calories from Fat: 44 (15%) | ||
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Amt Per Serving | % DV | |
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Total Fat 4.9g | 7 % | |
Saturated Fat 2.9g | 15 % | |
Monounsaturated Fat 1.3g | ||
Polyunsanturated Fat 0.3g | ||
Cholesterol 17.9mg | 5 % | |
Sodium 464.4mg | 16 % | |
Potassium 251.6mg | 7 % | |
Total Carbohydrate 53.9g | 16 % | |
Dietary Fiber 1g | 4 % | |
Sugars, other 52.9g | ||
Protein 7.3g | 10 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 287
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