Tuesday, April 01, 2008

Lime Cream Pie

As we are thinking about hospitality, here is a recipe for a very easy and extremely yummy dessert (although don't count up the calories!). My mother-in-law makes this and she got the recipe from one of her friends so I don't know who the original source is. I usually make it the evening before we have someone over for lunch or dinner.

Lime Cream Pie

Base 8oz crushed ginger biscuits.
3oz melted butter.

Filling 1 can full cream condensed milk (400g).
200g full fat soft cream cheese ( Philadelphia or the like)
150ml half fat crème fraiche
3 juicy limes - grated zest and juice.

  1. For the base, mix together the biscuits and butter and press into greased flan dish. Chill well.
  2. Beat together the condensed milk and cream cheese until smooth ( I use an electric whisk).
  3. Add the lime zest and juice. Fold in the crème fraiche. Pour over the base and chill overnight.
  4. Decorate with grated chocolate.
The filling freezes well, but the base is best made not more than 24hrs beforehand.


Beth said...

Yum, yum, yum!! I make a similar dessert which is wonderful for summer. Instead of the creme fraiche and cream cheese, I take a half gallon of vanilla ice cream and melt it just enough to be stirred. Then mix in the condensed milk and lime juice. Pour over the crust (graham cracker or ginger biscuit like yours) and refreeze. I usually do this in a 9 x 13 pan so it makes a dessert that goes a long way. We love it.

Hannah said...

Sounds delicious. I recently made a pie that sounds a little similar:
A can of frozen Pink Lemonade Concentrate, combined with a tub of whip cream and one can of sweeten condensed milk, poured into a graham cracker crust. It's a little tart, like the lime cream pie, yet also very quick and a very fun pink. :)