Ingredients:
- filling
- few drops green food coloring ( optional )
- note: the high proportion of lime juice to raw egg yolks used in this recipe eliminates the risk of salmonella. use at least 2 tablespoons of a fruit acid, such as lemon juice or lime per raw egg called for in a recipe to eliminate the risk of salmonella.
Directions:
- 1)Prepare piecrust: In medium-sized bowl, stir together flour and salt; add shortening all at once. With pastry blender or two knives, cut shortening into flour until the mixture resembles coarse cornmeal. Preheat oven to 450F.
- 2)Quickly sprinkle ice water 1 tablespoon at a time over part of the flour mixture; toss lightly with a fork after each addition and push dampened portion to one side of bowl; sprinkle water over dry portion remaining; repeat till all of the mixture is moistened. ( Dough should not be sticky.)
- 3)Use clean hands to shape dough into a ball. Flatten with palm of hand and, using a lightly floured rolling pin, roll out to an 11-inch round on a lightly floured pastry cloth or board. Use light strokes from center to edge of dough, lifting rolling pin as you reach the edge and alternating directions. Fold dough in half.
- 4)Transfer dough to a 9-inch pie plate, make sure fold is at the center. Unfold dough; fit into pie plate. Fold under top edge; press together with fingertips. Crimp edge decoratively. Prick pie shell with a fork to prevent puffing during baking; chill 30 minutes. Bake 8 to 10 minutes; cool.
- 5)Prepare filling: In a medium-sized bowl, beat egg yolks with electric beater for about 5 minutes or until thick and lemon colored. Add condensed milk, lime zest, lime juice and food coloring; beat until smooth. Turn into baked pie shell, spreading evenly. ( Filling will be soft.)
- 6)Refrigerate pie several hours or overnight. To serve: In chilled medium-sized bowl, beat cream and confectioners' sugar with an electric beater until stiff peaks hold when beaters are lifted. Spread over pie; make decorative lines with a fork. Garnish with lime slices and raspberries. Makes 8 servings.
- Tasty Alternative: The lime filling for this pie tastes great in a chocolate cookie crumb crust. Mix 1 1/2 cups crushed chocolate cookie crumbs with 1/3 cup melted butter and 2 tablespoons sugar. Press into a 9-inch pie plate; Bake for 10 minutes at 350F. Cool and fill.
- Nutritional Values Per Serving: Calories: 427, Protein: 8g,
- Carbohydrate: 43g, Fat: 26g, Cholesterol: 164mg, Sodium: 211mg.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 262.74 Kcal (1100 kJ) | ||
| Calories from fat | 153.24 Kcal | ||
| % Daily Value* | |||
| Total Fat | 17.03g | 26% | |
|---|---|---|---|
| Cholesterol | 119.81mg | 40% | |
| Sodium | 197.29mg | 8% | |
| Potassium | 138.52mg | 3% | |
| Total Carbs | 23.42g | 8% | |
| Sugars | 6.69g | 27% | |
| Dietary Fiber | 1.53g | 6% | |
| Protein | 5.94g | 12% | |
| Vitamin C | 14.6mg | 24% | |
| Iron | 1.1mg | 6% | |
| Calcium | 56.5mg | 6% | |
| Amount Per 100 g | |||
| Calories | 207.72 Kcal (870 kJ) | ||
| Calories from fat | 121.15 Kcal | ||
| % Daily Value* | |||
| Total Fat | 13.46g | 26% | |
|---|---|---|---|
| Cholesterol | 94.72mg | 40% | |
| Sodium | 155.97mg | 8% | |
| Potassium | 109.51mg | 3% | |
| Total Carbs | 18.52g | 8% | |
| Sugars | 5.29g | 27% | |
| Dietary Fiber | 1.21g | 6% | |
| Protein | 4.7g | 12% | |
| Vitamin C | 11.5mg | 24% | |
| Iron | 0.8mg | 6% | |
| Calcium | 44.6mg | 6% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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