How Rude

So I just realized that I posted something about a wonderful pie, I found in the paper, adapted from a gorgeous looking cook book, but never gave you an actual slice. Just a "preview" I think I called it. Well I apologize. Would you like some too?



Here is the recipe. I adapted this a bit myself to make it gluten free. The original recipe calls for a graham cracker crust. You could buy one if you wish, but graham crusts are very easy. Go here if you need a recipe.

For the crust (gluten free)

• 1 Package Pattie's (or whatever you like) Gluten free lemon shortbread cookies
• 4 Tblspns unsalted butter, melted

Add the cookies to a food processor and pulse to make crumbs. Then slowly add the melted butter while the processor is on. Press the mixture into a pie dish on the bottom and up the sides. Bake until the crust just barely starts to brown 7-10 minutes.

For the filling

• 1 14oz can sweetened condensed milk
• 3/4 cup fresh lime juice
• 2 tspns freshly grated lime zest
• 2 eggs

Mix together all ingredients and pour filling into the baked crust and put back into the oven for about 20 minutes or until set. Cool completely on a rack.

For blueberry topping

• 2 pint fresh blueberries divided
  
• 2 Tblspns sugar (more or less depending on how sweet your berries are)
• 1 tspn corn starch
• 2 Tblspns water

Stir 1 pint of blueberries and remaining ingredients together in a sauce pan and set on medium heat until it just starts to bubble. Lower heat and let simmer until the sauce starts to thicken. Remove from heat and gently stir in the remaining pint of fresh berries. Pour sauce over the cooled pie. Place pie covered in fridge and let chill at least 2 hours. Can be refrigerated covered up to 3 days.



Wow I tell my kids all day long to share and I didn't even offer you all some pie. Shame on me. So now go make pie, and don't forget to share a slice.