11 April 2012

Frozen Rainbow Pie

The original recipe of Frosty Lime Pie comes from a Company's Coming cook book.  Obviously my amazing husband tweaked a few things.

8 oz cream cheese, softened
1/2 cup sugar
1 egg yolk
1/2 cup lime juice
1 tsp (or more) grated lime rind
1 egg white, room temperature
1 cup whipping cream
2-4 drops food coloring

Beat cream cheese and sugar until smooth.  Beat in egg yolk.  Add lime juice and rind; mix in slowly.  In a separate bowl, beat egg white with clean beater until stiff; fold in.  Using the same separate bowl and beaters, beat cream until stiff; fold in.  Add food coloring.  Pour into prepared pie shell and freeze.  Let thaw approximately 15 minutes before serving.

1/3 cup butter
1 1/4 cup graham cracker crumbs
1/4 cup sugar
(for chocolate crust add 3 tbsp cocoa)

Melt butter.  Add crumbs and sugar.  Press evenly on bottom and sides of 9 inch pie plate.  Bake at 350 degrees for 10 minutes.  Cool.

Now if you look at the picture you'll notice that it isn't just green.  Aaron always has to take things one step further.  He took the exact same recipe and divided it into thirds, making layers of lemon, orange and lime.  It is difficult to divide an egg yolk into thirds, but possible.  When pouring into the crust, wait an hour between layers.  And we topped it with whipped cream with raspberries or strawberries mixed in (raspberries blend much better when whipping the cream).

Note: We have tried this with a regular pie crust, but it tends to thaw too slowly compared to the filling making it difficult to slice.  The graham cracker crust is a wonderful compliment and is amazingly easy to make!

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