Cranberry Lime Cream Pie
Oct 19, 2021
This refreshing pie has a lovely Christmassy appearance, but it is delicious year round.
1 ½ cup Graham Wafer Crumbs
2 Tbsp Sugar
6 Tbsp melted creamery Butter
2 -300 ml cans Sweetened Condensed Milk
1 Cup Bles Wold Quark Yogurt
1 ½ Tbsp finely grated Lime Zest
⅔ cup Lime Juice ( freshly squeezed is best)
⅔ cup chopped fresh Cranberries
2 cups Whipping Cream
1 Tbsp Sugar
Fresh Limes, Fresh Cranberries and reserved Graham Crumbs for garnish
Preheat oven to 350℉. In a medium bowl, combine graham cracker crumbs, melted butter and sugar. Set aside ¼ cup or so. Press firmly, starting with the sides and
then across the bottom of a 9 inch pie plate. Bake for 10 minutes, no more. Let the crust cool on a wire rack.
Combine all filling ingredients in a medium bowl. Pour into the prepared crust and bake in the oven for 15 minutes. Let cool on the counter on a cookie sheet for 30 minutes and then put it in the fridge,covered with saran wrap that has been sprayed with cooking spray for 4 hours or overnight. Whip cream with sugar until stiff. Pipe over pie until fully covered and then garnish with reserved graham crust crumbs, fresh lime wedges and cranberries. Clean knife in between cuts when cutting pie, for nice clean slices. Store in fridge.