We love lime pie, when we are in the US we try almost all the lime pies we come across. We have even turned down good restaurants because they did not serve lime pie and eaten at shabby ones just because they had.
Last summer we went to Florida, spent some time in Fort Lauderdale, Miami and Key West and we happened to come across a pie place called Blond Giraffe Key Lime Pie Factory in Key West. Their pie was nice and we bought a bottle of Blond Giraffe Key lime juice, for us to bring back home to Norway. Even though we love the lime pies in the US, we find them a little to sweet. My family is used to a receipt that I have been using for the past 15 years or so that I found in a Norwegian news paper, but the consistency is not like the american pies, but the tartness and sweetness is perfect for us. So what I have done is mix the two recipes and now the consistency, sweetness and tartness is right for us. It is very simple really, you take an ordinary lime pie recipe and add some creme fraîche or sour cream.
300 g digestive or graham cracker
100 g butter
1 tps ground cinnamon
1 tps vanilla extract
OR do as I sometimes do, get the ready-made ones (family likes the one made from scratch)
4 egg yolks
1 can of condensed milk
150 g creme fraîche or sour cream
150 ml of lime juice
Mix everything together in a food processor
Then put the mixture in a pie dish, press and even out the dough
Put the egg yolks in a bowl and beat lightly, add condensed milk and creme fraiche
continue beating and add lime juice, the mixture will thicken.
Pour filling in to the pie crust
Eat as is or bake in the middle of the oven for about10 minutes on 180°C ,and if you like, use the egg whites and make meringue and cover the pie before you bake it.
3 egg whites, room temperature
1/4 tsp cream of tartar
6 Tbsp sugar
1/2 tsp vanilla extract
Beat egg whites and cream of tartar with a mixer on low speed in the beginning and gradually turn up the speed, beat until foamy.
Continiue beating and add sugar, 1 tablespoon at a time, beating after each addition until sugar is dissolved before adding the next. Continue beating until whites are glossy and stand in soft peaks, add vanilla at the end.
Spread the soft meringue evenly over filling. Bake onthe upper third of preheated 180°C oven until meringue is lightly browned, 12 to 15 minutes. Cool on wire rack 30 minutes to 1 hour.