Frozen Lime Pie
|For pie shell|
|Cream/Top milk||1 Cup (16 tbs)|
|Graham cracker crumbs||1 1⁄2 Cup (24 tbs)|
|Milk||1 Cup (16 tbs)|
|Confectioners sugar||1⁄4 Cup (4 tbs)|
|Lime juice||1⁄3 Cup (5.33 tbs)|
|Grated lime rind||1 Teaspoon|
|Melted butter/Margarine||1⁄4 Cup (4 tbs)|
|Sugar||1⁄2 Cup (8 tbs)|
|Eggs||2 , beaten until thick|
|Light corn syrup||1⁄2 Cup (8 tbs)|
Make the shell first.
Blend all the ingredients together and press onto the bottom and sides of a buttered pie plate.
Reserve 1/4 cup for later use.
Put the shell in the freezing unit while the filling is being prepared.
Or use graham cracker piecrust mix for the shell.
Beat the sugar gradually into the eggs.
When they are thick and lemon-colored stir in the remaining ingredients.
The appearance of the pie will be improved if you also add a couple of drops of green vegetable coloring.
Pour the mixture into a freezer tray and freeze until almost hard.
Scrape the ice cream into a chilled bowl and beat until smooth but not melted.
Pour into the chilled shell, top with the reserved crumbs, and freeze until firm.