Ingredients with Measurements:
- 1 1/2 cups graham cracker crumbs
- 1/3 cup granulated sugar
- 1/2 cup unsalted butter, melted
- 1/2 cup freshly squeezed limequat juice
- 1/2 cup freshly squeezed lime juice
- 1 tablespoon lime zest
- 1 can (14 oz) sweetened condensed milk
- 4 egg yolks
- 1/2 cup heavy cream
- 1/4 cup powdered sugar
- 1/2 teaspoon vanilla extract
- Lime slices and whipped cream for garnish
Special equipment needed:
- 9-inch pie dish
- Electric mixer
- Zester
Step-by-step instructions:
1. Preheat the oven to 350°F.
2. In a bowl, mix together graham cracker crumbs, granulated sugar, and melted butter until well combined.
3. Press the mixture onto the bottom and sides of a 9-inch pie dish.
4. Bake for 10 minutes or until lightly browned.
5. In another bowl, whisk together limequat juice, lime juice, lime zest, sweetened condensed milk, and egg yolks until smooth.
6. Pour the mixture into the prepared crust and bake for 15-20 minutes or until set.
7. Let the pie cool to room temperature, then chill in the refrigerator for at least 2 hours.
8. In a mixing bowl, beat heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
9. Spread the whipped cream over the chilled pie and garnish with lime slices.
Time:
Preparation time: 20 minutes
Cooking time: 30 minutes
Chilling time: 2 hours
Temperature:
Oven temperature: 350°F
Serving size:
8 servings
Nutritional information:
Calories: 437
Fat: 26g
Saturated Fat: 15g
Cholesterol: 144mg
Sodium: 187mg
Carbohydrates: 46g
Fiber: 1g
Sugar: 36g
Protein: 6g
Substitutions for ingredients:
- Graham cracker crumbs can be substituted with crushed digestive biscuits or vanilla wafers.
- Limequat juice can be substituted with lemon juice or key lime juice.
- Heavy cream can be substituted with whipped coconut cream or whipped cream cheese.
Variations:
- Add a layer of sliced limequats or lime slices on top of the pie before spreading the whipped cream.
- Use a gluten-free crust for a gluten-free version of the pie.
- Add a tablespoon of tequila to the filling for a margarita-inspired twist.
Tips and tricks:
- To easily juice the limequats and limes, roll them on a hard surface before cutting and squeezing.
- Use a zester or microplane to zest the lime for added flavor.
- Chill the mixing bowl and whisk attachment in the freezer for 10 minutes before whipping the cream for best results.
Storage instructions:
Store the pie in the refrigerator for up to 3 days.
Reheating instructions:
The pie is best served chilled and does not need to be reheated.
Presentation ideas:
Serve the pie on a decorative pie plate or cake stand.
Garnishes:
Garnish the pie with lime slices and whipped cream.
Pairings:
Pair the pie with a refreshing glass of iced tea or a margarita.
Suggested side dishes:
Serve the pie with a side of fresh fruit or a green salad.
Troubleshooting advice:
- If the crust is too crumbly, add more melted butter until it holds together.
- If the filling is too runny, bake for an additional 5-10 minutes until set.
- If the whipped cream is too soft, chill the mixing bowl and whisk attachment in the freezer for 10 minutes before whipping.
Food safety advice:
Make sure to use pasteurized eggs to avoid the risk of salmonella.
Food history:
Cream pies have been a popular dessert in America since the early 1900s. Limequats, a hybrid of limes and kumquats, were first introduced in the United States in the 1920s.
Flavor profiles:
This pie has a tangy and sweet flavor with a creamy texture.
Serving suggestions:
Serve the pie as a refreshing dessert after a summer barbecue or dinner party.
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