Happy Easter from The Whisking Kitchen!
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.
This pie has some warm winter flavors that are so cozy for this time of year. My favorite part about this pie is the grated ginger! You take a bite and get that “what’s in here?!” feeling that I love!