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.
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.
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.
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.
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.
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.