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Sweet Treats Week: Recipe #1

raspberry lime pie

It’s Sweet Treat Week here at The Goods! And to kick things off on the recipe front, here is a sweet and tart little number that I whipped up the other night. It’s basically a key lime pie with raspberry whip cream. Yum!

Crust
1 1/2 cups of crushed graham crackers
5 T of melted butter
a pinch of brown sugar and cinnamon (to taste)
1 tsp of vanilla

Heat oven to 350 degrees. Use a food processor to crush graham crackers into small pieces. Or, you can do what I did,  put grahams in a ziplock bag and roll over it with a rolling pin until crushed to bits! Put grahams in a bowl, stir in melted butter, brown sugar, cinnamon and vanilla. Press mixture into a pie pan. Pop into the oven for 5-10 minutes. Set aside.

Lime Custard
1 (14-ounce) can sweetened condensed milk
1/2 cup fresh lime juice
2 teaspoons grated lime zest
2 egg yolks

Pour milk, lime juice and zest into a bowl. Mix well. Blend in the egg yolks. (Try to make something with those leftover egg whites!) Pour filling into the pie shell. Pop in the oven for 12-15 minutes at 350 degrees. Allow to cool. Refrigerate for a few hours. It’s best when refrigerated overnight!

Raspberry Whip Cream
1 1/2 cups cold heavy cream
1-2 T of sugar
1-2 cups of raspberries (depending on how much flavor you want)
2 tsp sugar

Rinse fresh raspberries and sprinkle 1-2 tsp of sugar (depending on how many raspberries you choose to use). Stir sugar in with berries and allow to sit for 30 minutes. Mash with a fork. Set aside.

Pour heavy cream into a bowl with 1-2 T of sugar, depending on how sweet you want it. Whip heavy cream with a whisk or use an electric mixer until it forms stiff peaks.

Pour berries through a sieve and into the whip cream. Press berry mixture with the back of a spoon to get as much juice as possible. Try not to over-stir the mixture. I made the mistake of over-stirring, and my whip cream ended up looking a bit sad by the time it made it to the pie:(

Spread whip cream over pie and garnish with raspberries and lime twists. Chill for an hour or more. The colder the pie, the better it is! Enjoy!

raspberry lime pie

Written by Missy

Born and raised in Wichita, Kansas, Missy wrote her first book “The Forgetful Easter Bunny” at age 6. Before attending college at the University of Missouri, she enjoyed a full career of writing and passing notes to friends during class as well as writing for school yearbooks and newspapers. She moved to New York in 2007, and has been at UncommonGoods ever since. Missy likes playing outside, watching thunderstorms, eating dessert first, dancing at weddings and giving people hugs.

1 Comment

  1. Hazel

    Hey there, I was reading your article and I just wanted to thank you for putting out such great content. There is so much crap on the internet these days its hard to find anything worthwhile. I actually have cooked this recipe before, I got this book last month on recommendation from a friend http://ninjahq.com/go/cookingrecipes and it turned out quite nice! I’m very eager to try your variation of it though, it looks excellent. I think you might enjoy those recipes, they’re very good. Thanks for the article and tips.

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