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Instructions
Steps
to Make It
( If you have room to store pie in your freezer (we never do), you
can skip the gelatin steps. For fridge setting and storage use
gelatin steps)*
Set Up Steps ( for either method)
Gather the ingredients.
2 bowls and a microwave safe glass measuring cup. Put one bowl and
beaters in the refrigerator or freezer about 10 to 15 minutes
before beginning
Crush graham crackers in food processor, or use 1 and 1/2 cups
crumbs. Add butter (your
choice salted or unsalted) and pulse a few times. Pour out into a
glass pie plate and mold into crust. Bake at 350 degrees for about
8-9 minutes.
Zest the lemon and limes and measure out the juice for each. Stick
with the recipe for best taste - not as good without the lemon.
Sieve 1/4 C powdered sugar, set aside.
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for freezer pie:
In the second bowl combine the condensed milk and citrus juices.
Whip 1 cup heavy cream to stiff peaks. Fold into milk and juice
mixture add zest and 2 drops of green food coloring if using.
Pour into crumb crust and freeze. Decorate with second cup of
stiff peak whipped cream that you have added powdered sugar and
vanilla to. Store in freezer.
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*using stabilized whipped cream for refrigerated setting and
storage:
In the second bowl combine the condensed milk and citrus juices.
Into the Pyrex measuring cup put 1 tsp gelatin and 1 Tbs of cold
water. Stir and set aside for 5 minutes to bloom.
Pour 1 cup cream into the chilled mixing bowl. Beat the cream with
an electric mixer on high speed until it forms soft peaks.
Put the bloomed gelatin in the microwave and heat on high for 10
seconds. Take the now liquid gelatin over to the beaten whipped
cream and in a steady stream add that to the whipped cream while
beating to stiff peaks.
Fold that stabilized whipped cream into the milk/juice mixture,
add the zest and 2 drops of food coloring and fold into a smooth
mixture.
Pour that into your prepared and cooled crust and smooth the
surface. Refrigerate.
At this point you can make a second batch of stabilized cream for
decoration or just decorate with second cup of stiff peak whipped
cream that you have added powdered sugar and vanilla to. Note that
regular whipped cream will not hold its shape in the refrigerator.
Tips - You can freeze this whipped cream (or any whipped cream) in
serving-size portions. Just line a baking sheet with wax paper and
pipe or spoon the portions onto the paper. Put in the freezer
until frozen, then transfer to a container and store in the
freezer.
Overwhipping - As soon as you realize you have over whipped, stop.
It may still be salvageable. If it looks grainy, add a few
tablespoons of fresh cream and mix it in by hand gently a few
times using a wire whisk. If it's separated, then you have been
beaten. The only thing you can do with separated cream is to
continue whipping since you are now on your way to making butter
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