Twas the day before Thanksgiving & all thru the town,
Not a shopping cart was available from Logan to Wasatch Down.
The turkeys were thawing in refrigerators with care,
In hopes that the family was preparing to be there.
The pies were nestled all snug in their dishes.
With visions of full tummies, everyone's wishes.
When what to my wondering eyes should appear,
But an empty pie plate & hubby saying, 'Oh Dear!'
The contents were scattered all over the place,
Pudding & whipped cream encircling his face.
I spoke not a word, but went straight to my work,
Slapping his toosh & calling him a jerk!
Laying a fist aside of his nose,
He zipped out the door, smelling like a rose.
Here's a tasty (delicious is more like it) lime pie
to try now or for Christmas.
LIME PIE (photo from livelob.com)
Pie Crust: 2 ½ cups all-purpose flour
4 tablespoons white sugar
2 egg yolks
Approximately 1 ½ sticks butter (5 oz)
Preheat oven to 300 degrees F.
In a large bowl, put flour, sugar, egg yolks and butter. Mix with your hands for about 10 minutes. If it becomes hard to mix because it’s too dry, add more butter. Cover the bottom of a pie pan completely and the side until ½ using your fingers. If the crust it’s so wet that you can fix it in the pan, add more flour. If your pie pan is too large, double the ingredients.
Bake in preheated oven for 20 to 30 minutes, or until pie crust is golden brown. Watch it while it is cooking. When the crust bottom starts to go up, make little holes on it with a fork. When its done, let it cool down and add filling inside.
Lime Filling: 2 cans sweetened condensed milk
Fresh juice and grated zest of 3 limes (If they are Persian limes use 1/2 Lime &1/2 Lemon juice to match the Key lime flavor)
1 can Nestle Table Cream (you can find it on Smith’s at Hispanic products section. If you don’t find it, it’s ok. Just use condensed milk and limes)
3 large egg yolks
In a glass or metal bowl, beat eggs until pale & fluffy (3 min) add condensed milk beat few minutes then lime juice & zest. Mix thoroughly. Add Table Cream and mix well again. Pour into baked pie crust & bake 10 minutes in 350' oven. Cool then refrigerate. When filling is slightly firm, cover with topping.
Pie Topping(Optional): 5 egg whites (or used for scrambled eggs later)
15 tablespoons white sugar
In a large bowl, beat egg whites on high speed until foamy. Add sugar gradually, and continue to beat until stiff peaks form. Spread over pie. Swirl into points with a table knife or spatula for a decorative finish.
Recipe from my friend, Nadjla Borges of Brazil
