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LIME AND PISTACHIO PIE

Base:
3 ½ oz. Pistachios
1 cup fine chopped graham cracker crumbs
1 tbsp. Sugar
1/3 cup butter, melted

Pie:
½ cup & 2 tbsp. fresh lime juice
1 ½ tsp. Unflavored gelatin
4 egg yolks
1 – 14 oz. Can sweetened condensed milk
1 ½ tsp. Grated lime peel zest
½ tsp. Ground ginger
1 cup chilled whipped cream, whipped with stiff peaks with 1 tbsp. of chopped mint.

Method

1. Grind ½ cup pistachios in a food processor and transfer to a small bowl and add cookie crumbs, sugar and butter and mix well.
2. Press into a 9” pie pan evenly distributed.
3. Bake in a 350° oven for 10 minutes.
4. 2 tbsp. of Lime juice and sprinkle gelatin on top and let stand for 15 minutes or until softened.
5. Beat the egg yolks and condensed milk in sauce pan until well blended.
6. Beat in the remaining ½ cup of lime juice and the milk mixture. Heat over medium heat, beating constantly not to cook the eggs for about 6 minutes. Until warm to the touch.
7. Remove from heat add gelatin, lime peel and ginger. Stir until gelatin dissolves.
8. Pour into prepared pie crust and refrigerate over night until set.
9. Spread whipped cream over the pie and sprinkle with remaining nuts.