Lime Cream Pie

I ran across this recipe on the Taste of Home website and thought it would be a good way to use up some limes I had kicking around in the refrigerator.  It was easy to make and pretty good, although I still prefer the creamier texture of Key Lime Pie.  But for something light and refreshing for summer, this is a very nice pie.

Lime Cream Pie


Pastry for single-crust pie (9 inch)
1 1/2 cups sugar
1/3 cup cornstarch
1/4 cup flour
1/4 teaspoon salt
3 cups water
4 egg yolks, beaten
4 1/2 teaspoons butter
1 1/2 teaspoons grated lime peel
6 tablespoons lime juice

1 cup heavy whipping cream
2 tablespoons sugar
1/2 teaspoon vanilla

• Bake pastry in a 9 inch pie pan and cool on a wire rack.
• In a large saucepan combine the sugar, cornstarch, flour and salt.  Stir in water until smooth.  Cook and stir over medium-high heat until thickened and bubbly.  Reduce heat; cook and stir 2 minutes longer.  Remove from heat.
• Stir a small amount of hot filling into the yolks.  Return all to pan, stirring constantly.  Bring to a gentle boil; cook and stir 2 minutes longer.  Remove from the heat.  Stir in butter and lime peel.  Gently stir in lime juice.  Pour into crust.  Cool on a wire rack for 1 hour; refrigerate for at least 3 hours.
• In a small bowl, beat cream until it begins to thicken.  Add the sugar and vanilla; beat until stiff peaks form.  Spread or pipe over pie.  Store in the refrigerator.

Lime pie and Quilting

My husband has enjoyed working for a dynamic manager for the past few years, and was sad when she decided to pursue another career opportunity back East.  She's a big Wizard of Oz fan, so it seemed natural to make her a Wizard of Oz quilt for her farewell gift.  When I volunteered to make the quilt it seemed like I had plenty of time to get it done, but the month of June whizzed by and suddenly I had only a few days left before she would be leaving - and the quilt was pieced but not quilted.  My wonderful friend Mary volunteered to help me with the stitching, and we ended up having a nice time quilting in the shade on a perfect summer day.  To "sweeten" the deal, I made a cool and refreshing frozen lime pie for us to enjoy when we took a break (and to keep our husbands occupied).  We all liked this pie, although the girls thought it was best when it was mostly thawed.  The men didn't let it sit around long enough to find out if they liked it thawed.  Give this one a try - you don't even have to make pastry!

Lime Freeze Pie

• 2 (8 ounce) packages  Neufchatel Cheese, softened
• 1/2 cup sugar, divided
• 1 (3 ounce) package lime gelatin
• 1 tablespoon lime zest
• 1/4 cup fresh lime juice
• 1 (8 ounce) tub light whipped topping, thawed
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• 1 1/2 cups finely crushed pretzels
• 6 tablespoons butter or margarine, melted

Mix pretzel crumbs, 1/4 cup sugar and butter; press into bottom of springform pan or pie pan.

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Beat Neufchatel cheese and 1/4 cup sugar with mixer until blended. Add dry gelatin mix, zest and juice; mix well.

Fold in whipped topping and pour into prepared pan. 

Freeze 3 hours or until firm.  Let t stand at room temperature 15 min. to soften slightly before cutting to serve.  Top with sweetened whipped cream or whipped topping.