postcard of reconstructed Wright Brothers' living quarters, Kill Devil Hills, NC, provided by and posted by me muddah, the NOB
My best friend Mari and I were a little desperate, while Mom's computer was down, for a certain key lime pie recipe I'd stored away -- it was, after all, her son's 21st birthday we needed to celebrate, & she couldn't find (or, maybe she decided she didn't approve of) the Margarita pie recipe I'd sent her, & we were hoping to find something a little more unusual than the standard key lime thingy... but as we were talking, one of us got a tongue tangled (we both have a gift for that), and ended up saying "kiwi lime" instead of "key lime." After laughing about it, we both decided there was some potential, there. We experimented, and here's the success story (with an un-air-conditioned kitchen, the best part of it is that it's no-bake).
Kiwi Lime Pie
2 medium limes, skins & all, sliced very very thinly (so thin you're afraid they'll fall apart if you touch them)
2 cups granulated sugar (approx.)
1/2 pint heavy cream (or a large tub of Cool-Whip, if you're notoriously lazy, but don't blame me if it tastes funny)
1-4 Tbs confectioner's sugar (to taste)
1 16-oz. can of lemon pie filling (or, if you prefer, you can make your own. We bought because it was just too hot to cook anything)
Juice of 1/2 lime (about 1 Tbs)
5 kiwi fruit, peeled and sliced somewhat thinly (about 1/2 cm thick)
1 shortbread pie crust (you can now buy pretty good ones from Keebler -- our grocer stocks them right next to the graham-cracker crusts)
At least 4 hours ahead of time, use a very sharp knife to slice limes paper thin (or as close as you can get), put a layer at a time in a large, flat dish, covering each layer with a heavy coating of sugar. Cover, set aside (preferably overnight). You will eventually have sweetened, somewhat translucent candied lime slices and a very nice lime syrup, without cooking. Before making the pie, be sure to separate at least a dozen slices from the mixture, and set aside about 1/4 cup of the syrup.
In a chilled bowl, whip cream, gradually adding confectioner's sugar, as desired, when the cream approaches soft peak stage, and finish at firm peaks (don't let it go to butter!). My preference is to use only about 1 Tablespoon sugar, but Mari says her son prefers his whipped cream much sweeter.
In a separate bowl, thoroughly mix fresh-squeezed Lime Juice with lemon pie filling, then gently fold in 1/2 of whipped cream.
Spread a very thin layer of reserved lime syrup in bottom of pie crust, followed by a very thin layer of the pie filling mixture. Neatly arrange a layer of kiwi fruit on top of that, then another layer of filling blend, and another layer of kiwi, another layer of filling. Keep going until you have used all the filling. Put one last layer of kiwi on top -- make it pretty!
Then seek out those lime slices you've been candying overnight. Lay them on top of the kiwi, then put dollops of remaining whipped cream on top of each, with a few lime slices standing upright in a large mound of whipped cream on the center of the pie. Or, you can get fancy in your own way with the arrangement. It's your kitchen and your pie, after all. Chill (both you and the pie) until ready to serve.
You will have leftover lime syrup. Make some lemon-limeade, or boost the flavor of some margaritas with it. You will also have lime slices left over. Use them to decorate the drinks -- or just nibble on them. The limes and the syrup can be kept in a jar in the refrigerator for up to 3 weeks, during which time you can get as creative as you like.
Just don't throw any of it unless you like cleaning up sticky messes.
I've entered this into the Carnival of the Recipes, and hope that, even if it doesn't manage to get included in this week's carnival, you will still stop in and check out the other recipes to be posted,
I may also answer some of the questions posted from Bon Appetit, as asked of Hank Azaria, and answered at E&N as well.
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