Raspberry Lime Pie
Happy Easter from The Whisking Kitchen!
Hello Hello! I just wanted to wish everyone a very warm and Happy Easter holiday (if you celebrate that is!) Either way I hope you had a great Sunday spent in the presence of loved ones. I was fortunate enough to be at my Aunt and Uncle's home for a delicious ham dinner. I brought
raspberry lime pie
(recipe below!) and a carrot cake with maple cream cheese frosting.
Full is an understatement ;)
My aunt had such a cute table scape set up. Everyone had a jumbo white peep on their plate and a chocolate creme cadbury egg in their holder (for what would have been) for a hard boiled egg. I thought it was a creative + great touch! I'm so big on the little things and the meticulous details.
Raspberry Lime Pie for the pie filling
1/2 Cup of freshly squeezed lime juice (5-6 limes)
14 Ounces of canned condensed milk
3 Egg yolks
1 Teaspoon of pure vanilla extract
for the crust
1 1/2 Cup of ground graham crackers (12 crackers)
5 Tablespoons of melted Butter
1 Teaspoon of cinnamon
2 Tablespoons of sugar
1/4 Teaspoon of salt
to make it gorgeous
1 Cup of heavy whipping cream
3 Tablespoons of sugar
1 Teaspoon of vanilla extract
Lime wedges + raspberries
Preheat your oven to 350 degrees.
Pulse your graham crackers in a food processor, crush them in a plastic bag, or buy them pre ground in the baking isle of your grocery isle. Mix your ground graham crackers, melted butter, cinnamon, sugar and salt in a bowl until well combined. Press the mixture firmly and evenly into a nine inch pie pan. Bake in a 350 degree oven for ten minutes.
In a large mixing bowl whisk together lime juice, condensed milk, egg yolks, and vanilla extract. Pour pie filling into graham cracker crust.
Melt a 1/2 cup of raspberry preserves in the microwave in a glass measuring cup for about 30 seconds. (From a measuring cup) very carefully pour dime size amounts of melted preserves evenly distributed onto the pie mixture (about a half inch away from each other, you do not want them to touch!) Then with a knife drag through your raspberry drops to create a swirl effect with the preserves.
Bake pie at 350 degrees for 15 minutes. Let cool for 40-60 minutes and then transfer to the refrigerator for 2-4 hours or overnight before serving.
In a large mixing bowl beat heavy whipping cream, sugar and vanilla for 4-5 minutes with a stand or hand mixer until whip cream is stiff. Transfer mixture into a pastry bag fitted with a small star tip. Line the pie border with star shapes and top with fresh raspberries + lime wedges.
Enjoy! Pie is just the best.