I made four of these pies for a wedding last weekend and received lots of compliments on it. The groom isn’t a cake person, so wedding cake, pies and cobblers, and miniatures desserts were all served. Yummy and fun!
Originally posted on A Taste of Morning:
It seems as though every lime pie is named “Key Lime Pie”, and yet fresh Key limes can be much more difficult to find than fresh Persian limes. Since the smaller, yellowish Key limes are considerably tarter than the larger, dark green Persian limes, the two varieties are not perfectly interchangeable. So, I decided to create a pie recipe based on Persian limes. This delicious, citrusy, cheesecake-like pie is wonderful for entertaining because it can be made up to a week ahead of time. Enjoy!
Persian Lime Pie
1 1/2 c. graham cracker crumbs
1/3 c. granulated white sugar
1/4 t. salt
10 T. unsalted butter, melted
- Preheat oven to 350 degrees F.
- Whisk together crumbs, sugar and salt. Stir in melted butter. Press crumb mixture into a 9” pie plate.
- Place pie plate on a baking sheet and bake crust for 8 minutes. (Make filling while crust is baking.)…
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