Lime Pie & Our First Dinner Party in the New Abode


Confession… we needed help hanging the oversized dining room mirror, having made a mess of our first attempt. Lots of bent hooks and wires. Not good. Need brawn. Solution: dinner party! Roped niece Danielle, boyfriend Bryan and sis-in-law Lynne. Five adults… we ought to get it done. Reward: tacos and Lime Pie.

This is bittersweet; the limes were my final harvest off our prolific tree at the house we just sold. I planned on taking every last lime, but Larry stopped me. He thought that was not a nice way to leave the house for new owners. This, after I left sacks of limes at eight neighbors’ homes to say good bye. Still more limes remained (I told you, PROLIFIC), so I took half. Between us, I know darn well this family won’t use their limes; it was during the final walk-thru that the wife even noticed she now owned three ovens, two fridges, a pot filler over the range. They stared at the warming drawer like it was an alien baby. I guessed the kitchen wasn’t the main selling feature.

Here at our new ranch, Larry’s devil kitty is pissed about being an indoor cat for now. In this photo, she isn’t interested in the lip-smacking Lime Pie. She’s giving me the stink-eye for not being allowed yet onto the second floor balcony (this hooligan will quickly figure out how to jump, believe me).

Recipe source is the July 2009 Family Circle, a torn page, most likely from a dentist or doctor office. Yup, I used to be that person but am now reformed…  I photograph pages via my cell phone, thus avoiding stink-eye from fellow patients (it really is hard to tear without making noise).  I did a couple of tweaks to the original recipe, my version is below.

Lime Pie from Family Circle Magazine (original recipe is Tequila Lime Tart)


  • 10 ounces Nilla wafer cookies (12-ounce box, remove about 8 cookies)
  • 1/3 cup pine nuts
  • 1/2 cup (1 stick) unsalted butter, melted


  • 2 large egg whites
  • 1 tablespoon sugar
  • 4 large egg yolks
  • 1 can (14 ounces) sweetened condensed milk
  • 1/2 cup freshly squeezed lime juice
  • zest of 1 lime
  • Whipped cream, for serving

Heat the oven to 350 degrees F.

In a food processor, combine 10 ounces of Nilla wafers and the pine nuts. Pulse until well ground. Transfer to a bowl and add melted butter; stir together until all crumbs are moistened. Set aside 3 tablespoons crumbs. Press remaining into bottom and sides of a 9-inch pie pan.

In a medium-sized bowl, combine egg whites and sugar. Beat with an electric mixer on high speed until soft peaks form. Set aside.

In a large bowl, combine egg yolks, sweetened condensed milk, lime juice and zest.  Whisk together until well blended, then fold in egg whites.

Pour filling into crust.  Bake at 350 degrees F. for 25 minutes. Cool until room temperature, then garnish with reserved crumbs.  Serve topped with whipped cream.

Makes 12 servings.

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