20.6.11

Summer Blog Party: Pinksuedeshoe's Lime Pie Cakes

Summer Blog Party

I've been following Erika from pinksuedeshoe for awhile now. She makes the most beautiful quilts, has a twin sister, and just might love the color pink as much as I do. In fact, Erika is dedicating a whole week to the color pink, in celebration of National Pink Day which is June 23rd.

Pink Week

Visit pinksuedeshoe for a whole week of pink goodness. But first, Check out her recipe for a refreshing Summery treat, below.


Hello, it's erika from pinksuedeshoe and I am happy to be contributing to Amy's blog party! I decided to share one of my favorite summertime recipes. My sister first made these for me from a recipe she ripped out of a magazine years ago, and with just a few tweaks it's the perfect treat.

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These limey bits of deliciousness are quick and easy, and I usually have everything I need to make them on hand. And they are to die for delicious. They are kind of a cross between key lime pie and cupcakes. Lime Pie Cakes! Perfect for summer, right? Right.

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This recipe originally was for a 9" graham cracker pie crust, so it makes a very random 8 pie cakes. It's OK. They are still worth it! You'll need Nilla wafers, 1 14 oz. can of sweetened condensed milk, 4 egg yolks, and four or five limes. Start by zesting three of your limes into a large bowl. Then juice the limes until you have 1/2 cup of lime juice (3 or 4 depending on size and juiciness). Pour the juice into a bowl with the lime zest and add the sweetened condensed milk, and the 4 egg yolks. Mix it together with an electric mixer or a whisk until it is well combined. Set aside. Put one Nilla wafer cracker on the bottom of each lined cupcake cup. Then fill them to about 1/2" from the top. This filling doesn't rise as it cooks, so you can fill them up pretty good. Bake in a 350 degree oven for 15 minutes. Let them cool for about an hour, and then put them in the fridge for at least an hour before serving.

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Top each piecake with a big dollop of whipped cream. (Don't be stingy!) Then slice your last lime into 8 thin slices for a garnish. To make the curly bit make a cut on each slice from the outside edge to the center. Then twist it and bury it in the whipped cream.

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These won't last too long in the fridge. The crackers get soggy in about 6 hours. If you need to make them ahead for a party leave the cracker crust out, or substitute a graham cracker crust and they should be just fine. They are the perfect sweet and tangy summertime treat!


Visit Erika at www.pinksuedeshoe.com.

4 comments:

amylouwho said...

Oh Erika, these are right UP MY ALLEY!!! let's have them at the party too! ha - how many more requests can i possibly make!?

Alicia said...

sounds delicious! I'll have to try them.

dolcepeter said...

looks amazing. cute blog BTW.

gen said...

The sounds so delicious. Very nice blog . Ocean Freight

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