Friday, February 09, 2007

Lemon-Lime Pie with Banana Whipped Cream

When I was a pre-teenager, I absolutely hated lemon-lime - of ANY kind. How our tastes change as we mature. This pie is the epitome of lemon-lime ANYTHING!! It's fairly easy to make, but a little time consuming. The end result is beyond description.

Lemon-Lime Pie Filling Ingredients:

1/3 cup sugar
2 tablespoons cornstarch (or Tapioca Powder)
1/8 teaspoon salt
2 cups milk
2 egg yolks, well beaten
2 tablespoons softened butter
2 Lemon Myrtle Leaves
2 Lime Kaffir leaves


Blend sugar, cornstarch and salt in 2-quart saucepan. Combine milk and yolks, and gradually stir into sugar mixture. Add leaves and simmer for 10-minutes on very low heat. After 10-minutes, remove leaves. Cook over medium heat, stirring constantly, until mixture thickens and boils. Set aside. Once pudding boils, stir for 1 minute, remove from heat, and stir in butter. Cover tightly and put in refrigerator until it solidifies.

Make your favorite graham cracker pie crust. Bake until done. Let cool. Spread pie filling over the cooled crust; cover and refrigerate.

Banana Whipped Cream

For each cup of heavy cream:

Sprinkle 1-1/2 teaspoons unflavored gelatin over 3-5 tablespoons cold water and let stand until gelatin is softened. Slightly heat till the gelatin completely dissolves. Cool, but do not let it set. Beat the cream, granulated sugar and 1/2 small overripe banana until slightly thickened. While beating a little more slowly, gradually add the gelatin to the whipped cream. Whip at high speed until stiff. Refrigerate for several hours.

Be sure to refrigerate the bowl and beater(s) for at least 30 minutes. The cream must be cold when beaten. Do not overbeat.