Margarita Pie
Jul. 30th, 2009 11:42 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
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omnomnomHere's a fun little take on Key Lime Pie for those of you who can't take dairy, or really, really like margaritas :)
Crust: 12 graham crackers in a fine crumb
5 tbsp non-dairy butter substitute. Here we have something called Becel.
Filling: 4 egg yolks
1 can (14 oz) coconut milk
1 cup sugar
½ cup lime juice
zest of one lime
Preheat the oven to 325.
In one bowl, beat the egg yolks and lime zest for about 2 minutes until the mixture is a bit greenish and smooth. Beat in the coconut milk and the sugar and then the lime juice. Set in the fridge while you make the crust.
Mix the graham crackers with the butter and spread into a pie plate. Keep mushing it around in there, you'll get a nice, thin crust. Bake for about 15 minutes then set aside to cook.
When the crust is cool pour in the filling then bake for 20 minutes. The center will still be a little jiggly. Set aside to cool and then refridgerate for at least 2 hours.
Serving idea: I took a couple of margarita glasses and rimmed them with coarse sugar. I put a spoonful of raspberry sorbet in the bottom of the glass, then a slice of pie topped with a twist of lime.
Crust: 12 graham crackers in a fine crumb
5 tbsp non-dairy butter substitute. Here we have something called Becel.
Filling: 4 egg yolks
1 can (14 oz) coconut milk
1 cup sugar
½ cup lime juice
zest of one lime
Preheat the oven to 325.
In one bowl, beat the egg yolks and lime zest for about 2 minutes until the mixture is a bit greenish and smooth. Beat in the coconut milk and the sugar and then the lime juice. Set in the fridge while you make the crust.
Mix the graham crackers with the butter and spread into a pie plate. Keep mushing it around in there, you'll get a nice, thin crust. Bake for about 15 minutes then set aside to cook.
When the crust is cool pour in the filling then bake for 20 minutes. The center will still be a little jiggly. Set aside to cool and then refridgerate for at least 2 hours.
Serving idea: I took a couple of margarita glasses and rimmed them with coarse sugar. I put a spoonful of raspberry sorbet in the bottom of the glass, then a slice of pie topped with a twist of lime.
no subject
on 2009-07-30 11:20 am (UTC)If you could take a second and drop your recipe under a cut, that'd be awesome. Thanks!
Kat
OmNomNom Mod
no subject
on 2009-07-30 11:29 am (UTC)no subject
on 2009-07-30 11:34 am (UTC)no subject
on 2009-07-30 01:47 pm (UTC)May I make a suggestion and say that you should put the sorbet on top instead? I love a good a pie crust, and sorbet underneath --> no more crunchy/flaky/sandy crust.
no subject
on 2009-07-30 04:56 pm (UTC)