I made Persian Lime Pie.

[xiphias]

It's like key lime pie, when you don't have key limes, and only have your normal, everyday Persian limes.

It's really good. Dead simple to make, too. Preheat oven to 350. Four egg yolks into the KitchenAid. Beat them a bit, add a can of sweetened condensed milk. Add about half a cup of lime juice -- about the juice of four limes -- in two batches -- about the juice of two limes, beat it until it's mixed, then another two limes' worth.

Then grate a bunch of the peel into the mixture and stir that in.

Pour the stuff into a graham cracker crust (I always buy my graham cracker crusts pre-made these days, 'cause it's easier.) Bake for 12 minutes (this is mainly to avoid raw eggs. It helps set the pie a little, but the pie is still pretty liquidy when it comes out.)

Put pie in fridge for a couple hours. Wash the KitchenAid, and make whipped cream in it. Put dollops of whipped cream on the pie.

Then huddle over the pie with a crazed look in your face and threaten anyone who comes near you and your precious pie with a serving fork.

Comments

[vonbeck.livejournal.com]

I think the most inportant step is the last one.