With summer upon us in full force (at least out west) I tend to gravitate towards summer-y sweets to quench my sweet tooth. This month’s Recipe Redux challenge is all about pies! Who doesn’t love a good pie? A delicious crust filled with creamy or fruity goodness, I’m all about pie. Actually, I’d choose pie any day over cakes.
So, in honor of this month’s Recipe Redux challenge I’m going to share my creamy & (very) tart Lime Pie. Technically I cannot call it Key Lime Pie since I use my limes off my tree and they are not Key Limes. Choose whatever type of limes you’d like or have on hand.
Wendy Jo’s (Very) Tart Lime Pie
Ingredients:
- 1 cup ginger snap cookies*
- 6 graham crackers (full crackers)
- 6 Tbsp unsalted butter
- 3/4 cup lime juice
- 2 cans (12 oz) sweetened condensed milk (non-fat or regular)**
- 1 cup Greek yogurt or sour cream
Directions:
- Preheat oven to 350 in a conventional oven or 330 in a convection oven.
- In a food processor, blend ginger snaps and graham crackers until a fine crumb is achieved. Slice up cold butter into the crumbs and pulse until combined. Pour crumbs into a pie pan and press with your finger tips to form the crust. Bake for 8 minutes.
- Juice key limes until you get 3/4 cup…no substitutes (sorry!). Drain off any liquid from the yogurt or sour cream. Whisk together condensed milk, lime juice, and yogurt. Pour over crust and bake for an addition 12-15 minutes. Chill in refrigerator for at least 1 hour prior to slicing…unless you’re impatient like we were and enjoyed it warm! (True Story)
*If you need a gluten free version, Trader Joes has an awesome gluten-free ginger snap cookie to pick up! You can use all the cookies or add in pecans for something a little richer in flavor.
**If you like yours more tart (like me…I’m a sucker for something tart), use less sweetened condensed milk…you could try just 1 can to start and work your way from there.
Oh, and I opt for personal portions by baking in mason jars!
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Just Wendy Jo