Lime and Ginger Pie

If you refer to my previous post, I’ve been looking for THE recipe of this amazing lemon pie I enjoyably savoured at a local resto called Sans Menu. Without looking too much into it, I fell right on the jackpot when I received an incredible Dessert Recipe book from my brother, as a Christmas gift. This book is full of eye-catching photographs of mouth watering desserts that look complicated to make but, surprisingly, they’re quite simple to put together. “Desserts” is the name of the book from, Marabout and it is available in French, as far as I know. I tried to look it up on Amazon for an English version but could not find that same book. The only downside of this book, for me, like any other dessert recipe book, is the amount of sugar added to every recipe, which undoubtedly pleases the many and true “sweet tooth”s out there.

True enough, I always have room for sweet treats after a good meal, but I like my desserts to be “lightly” sweetened. In other words, I do stay away from sugar and pecan pies which I feel contain too much sugar for my taste.

So in this instalment, I have picked a lime recipe that is pretty close in taste and texture to the lemon pie I had at Sans Menu. I have cut down the amount of sweetened condensed milk and added a bit of milk to give it that silkier consistency I was looking for. If desired, you may add more sweetened condensed milk, to taste.

This pie is silky, smooth, nicely tangy and not too sweet.

Preparation: 10 minutes, Cooking time: 25-30 minutes

Recipe “au pif”:
1 9in. diameter frozen pie shell (leave at room temperature for 20 minutes to let thaw)
3 egg yolks
1 egg
200ml (about 1/3 cup) sweetened condensed milk
125ml (about ½ cup) 2% milk or unsweetened soya milk
125ml (about ½ cup) lime juice
1 tsp finely grated fresh ginger

Preheat oven at 350F.

With a fork, poke a few holes in the bottom of the pie shell. Put in oven and bake for about 10 minutes, until pie shell is almost cooked. Take out of oven and let it cool.

In a large bowl, mix the remaining ingredients with a whisk or beat with electric mixer, until all ingredients are well incorporated and a silky and smooth texture is obtained.

Pour the pie mixture in the pie crust. Smooth the top with a spatula and put in the oven. Bake for about 25-30 minutes.

Let it cool before serving.

Serve with fresh whipped cream.
Serves 6-8 people.

Enjoy.