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I like this pie because it doesn't have to be baked.
To make two 9-inch pies (22.5 cm diameter, I don't know what the standard size is in metric utensils)
For EACH crust:
6 oz. (168 gr) graham crackers, finely crushed in a blender or with a rolling pin
6 T. (72 gr) butter or margarine, melted
Combine the graham cracker crumbs and the melted butter in a lightly buttered pie plate. Rub between your fingers until the crumbs are evenly moist. Then spread out evenly, pressing firmly up with your fingers to form the sides and down to form the bottom. Refrigerate these until the filling is ready.
Filling for TWO pies:
1 lb. (450 gr) ricotta cheese (low or no-fat works fine)
1 1/2 cups (360 ml) fresh lime juice
3 cans 14-oz (420 ml) sweetened condensed milk (this milk is also sometimes available in low fat)
1 cup (240 ml) heavy whipping cream
Blend the ricotta and the lime juice in a blender at high speed until smooth. Add the condensed milk and blend or beat together in a mixing bowl until smooth. Filling should be thick and creamy. If you don't have a blender, the ricotta may be a bit grainy in the filling, beat as smooth as possible in a bowl. Pour filling into the two pie shells and smooth the top with a rubber spatula. Cover and refrigerate for about 4 hours or until chilled and firm.
Just before serving, whip the cream until stiff. Spread over the pie, smooth into small swirls.
A handy utensil for whipping cream is available in specialty cooking stores. ISI GmbH, Vienna, Austria makes a Coffee Cream Whipper which uses N20 chargers. Each charger will whip up to 1 pint (1/2 lt. ) of cream. It's faster than beaters or whisks and more fun, because everyone can swirl on their own cream from the dispenser, plus the cream stays fresh and usable in the refrigerator for several days.
Mexican limes are the same type of lime as Caribbean Key limes, small and very flavorful. Limes originated on the Malay Peninsula, were cultivated in India and then imported to the New World during colonial times. We can bring these limes across the U.S. - Mexico border legally now, so I pick all I can off of our small tree and Ron's cousin's trees in Alamos, bring them home and freeze the juice in 1 and 1/2 cup plastic containers to use later.
Fresh limes will keep for a long time. Let the air circulate around them in a basket so they don't mold. When the skin dries to a hard shell, the juice is intact inside. Perhaps that's how they were carried on the sailing ships where they were used to prevent scurvy on long voyages.
Back to Recipe toc or browse Alamos lime pie | Blue corn posole stew | Boiled peanuts or soybeans | Chargrilled Atlantic salmon | Chocolate sour cream cake | Chutneys | Curried pumpkin soup | Eggplant parmesan | Flo Chang's fish recipes | Lemon basil salsa | Pasepa Swann's Fiji curry | Picadillo chili dip | Pie crust | Sepik River patrol curry | Slow-roast lamb | Smoked salmon soufflé with dill | Spice pumpkin pie | Sweet potato spread | Sweet rice | Tamale pie | Winter squash: acorn maple | Winter squash: butternut ginger
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