Ingredients
- PIECRUST:
- 1 cup unsifted all-purpose flour
- 1/2 teaspoon salt
- 1/3 cup pus 1 tablespoon solid vegetable shortening or lard
- 2-1/2 to 3 tablespoons ice water
- FILLING:
- 4 large egg yolks
- 1 can (14 oz.) sweetened condensed milk
- 1 teaspoon grated lime zest
- 1/2 cup fresh lime juice
- Few drops green food coloring
- 1 cup chilled heavy cream
- 2 tablespoons confectioner's sugar
- 4 lime slices, twisted
- Fresh raspberries
Preparation
Step 1
PIE CRUST:
In medium 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.
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 until all the flour mixture is moistened. Dough should not be sticky.
Use 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.
Transfer dough to a 9" pie plate, making sure fold in 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 8-10 minutes, cool.
FILLING:
In medium bowl, beat egg yolks with mixer for about 5 minutes or until thick and lemon colored. Add condensed milk, lime zest, lime juice and food color, beat until smooth. Turn into baked pie shell, spreading evenly. Filling will be soft. Refrigerate pie several hours or overnight. In chilled medium bowl, beat cream and confectioner's sugar with mixer until stiff peaks hold when beaters are lifted. Spread over pie. Garnish with lime and raspberries.
Preheat oven to 450 degrees.