Light Lime Pie

This was an exercise in overcoming failures in the kitchen. In the end, I saved the pie.

First, I tried to put my twist on the dessert by candying some shaved lime peels. They came out like sugar coated rubber strips.

Next, the whipped cream. It didn't whip. I was using light cream. If you freeze a stainless steel bowl, pour in the cream, even low fat cream should whip. It didn't. It did however triple in volume though it never got to the soft peak stage.

I remixed the milk, lime and cream with a hand mixer on high. The pie did set up after about 3 hours in the refrigerator.

I tried freezing it as well and the result is what I would call, an "ice box" cake. The texture of the frozen cream filling was very good.

Refrigerated or frozen, give it a try.

1 store bought graham cracker lined pie plate
1 14 ounce can light, sweetened, condensed milk
1/2 cup lime juice (4 to 5 limes)
Lime zest from 1 lime
1 cup light cream

Wash the limes. Juice enough limes until you have 1/2 cup.



Zest a lime with a microplane or the use finest openings on a box grater. Add to the condensed milk. Add the lime juice.



Mix the condensed milk, lime juice and zest on high until slightly fluffy.



Whip the cream and add to the milk and lime mixture. Mix on high again for 2 minutes.



Pour into the pie crust.



Refrigerate for at least 3 hours so it sets up. Alternatively, you can freeze the pie to make a frozen dessert.



Decorate with lime pieces.