With Independence Day behind us, it's officially summer. Time for a tart, refreshing dessert. My friend at On the Hob gave me this recipe a while ago and I've been meaning to try it ever since. Here's to July!
Lime Pie
Crust
About 10 graham crackers
5 tablespoons butter, very soft
1/4 cup powdered sugar
- Preheat oven to 350 F.
- In food processor, break up graham crackers into pieces and whir until you have crumbs. Add sugar and butter and mix until the mixture sticks together.
- Turn out into a pie plate and gently press into the bottom and up about 1 inch on the side.
- Bake at 350 for 9-11 minutes, or until the edges are crisp and the bottom is solid.
Filling
14 oz can of sweetened condensed milk
1 cup lime juice (about 4)
zest of 1 or 2 limes
1 egg
- Wisk together milk, lime juice, zest and egg. Pour into baked crust and bake for 12 minutes at 350 F or until set. Cool, then refrigerate before serving.
