Lime Cloud Pie
(from Saveur Magazine, a poem by Carolyn Forche, and Dave’s . . . )
- 1 generous cup of fresh lime juice
- 1 heaping teaspoon lime zest
- 2 cans Sweetened Condensed milk
- 2 beaten eggs
- 1 pre-baked Graham Cracker pie crust. Any recipe will do. Just don’t use the already made version that’s been sitting on the shelf who-knows-how long-with-a-ton-of-preservatives.
Beat eggs. Add Sweetened Condensed Milk, lime zest, lime juice. Stir until smooth. Pour into pie crust. Bake 18 minutes. Let cool.
At this point, you can cover it with sweetened whipped cream ( about a cup) or sweetened sour cream. You decide.
Refrigerate for 3 hours before serving.
P.S. If you want another version, use lemon instead.