Blender Lime Pie by The Careless Cook

Blender Lime Pie by The Careless Cook

 

This time it’s Lime Pie in the blender.  I’ve already given you a blender lemon pie and a blender banana cream pie, generous soul that I am.

 

Blender Lemon Pie by The Careless Cook

 

Blender Banana Cream Pie by The Careless Cook

So, I said to myself, as I finished the second swallow of a Perfect Manhattan, “Let’s see how the magic works with limes.”

 

Limes are a little smaller, so why not try two limes?  Lime skins are also more bitter than lemon skin, so…..well, I’m jumping along too fast and starting to spill my drink.

 

You may remember that Daphne wanted to know how to take the seeds out of lemons, if I was using a WHOLE lemon.  This time, for Daphne’s sake, I include a photo of what peeled limes look like and also came upon a fundamental question about limes.  

They have no seeds, so how do the citrus growers grow new trees? Hummmm……well, not all limes are seedless, although those at the grocers, usually Persian or Tahiti, are.  Other limes, such as the small key limes do have seeds.

 

So, Daphne, once you’ve peeled the limes, just chop ‘em and you don’t have to worry about the seeds.

 

Seedless limes are propagated by grafting, which is the chosen method because grafting is a plant version of cloning.   Clone great fruit and you get great fruit.  Another reason to graft is to take advantage of trees that have strong roots.  This is the simple version because I know my three faithful readers getting irritated and anxious to follow me back into the kitchen to get going on the cooking and of course to top off the Manhattans.

 

Blender Lime Pie by The Careless Cook

 

Ingredients

 

2 whole limes, washed, PEELED and chopped (Be sure to remove as much of the white pulp as you can…it’s bitter.)

3 large eggs

½ cup butter, melted (1 stick)

a slosh of vanilla extract

1 ½ cups sugar

 

1 deep dish piecrust, either store bought or home make (recipe for piecrust is on the lemon pie post)

 

Heat oven to 350ºF or 180ºC

 

Putin’ It Together

 

Put all the pie ingredients (not the piecrust!) in the blender and blend longer than you would for lemons.  Limes tend to have more pulp. So if you want a smoother consistency, after blending, strain out the pulp.  I prefer to leave the pulp in.

 

The pie will take about 40 minutes to bake, but every oven is different, so I suggest starting with 30 minutes and check it.  Add another five minutes and more if needed.  My pie took 38 minutes.

 

The center of the pie should not wiggle very much when it’s done, however, if you eat too much of it, you might.

 

Note:  The flavor is both sweet and tart, which to me is perfect.  If you want it sweeter, just taste the custard while it is still in the blender and add more sugar to suit your taste.

 

Yes, a good lime pie is important, but even more important is a good Manhattan.

 

Perfect Manhattan (From the bartenders at 45 Jermyn Street, London, England (Jermyn is pronounced German)

 

2 oz Four Roses or another good Bourbon

½ oz sweet vermouth

½ oz dry vermouth

a twist of orange peel

 

But, wait a sec….where did the name Jermyn come from?  Short answer:  Henry Jermyn, 1^st Earl of St Albans, who was at the forefront of the construction of the St James area of London.  He was also a loyalist and fervent monarchist during the time of Charles I (executed 1649) throughout the Protectorate (Oliver Cromwell) and the restoration of the crown (Charles II) in 1660. 

 

See how much just one Manhattan can teach you!  Settle down, sit down, and have another.  Let’s talk a bit about the English Civil War….