The Uncommon Life

Sweet Treats Week: Recipe #1

July 20, 2010
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!

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

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1 Comment

  • Reply Hazel September 14, 2010 at 8:50 am

    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 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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