Frozen Cherry Limeade Pie

Two of my food blogging buddies, Amy and Jess, revived the monthly “You Want Pies With That?” blog event just a couple of months back.  I missed the first month because I was moving, so I was bound and determined to make it in for the June round up.  I was particularly excited when the theme was announced–pies inspired by summer drinks.  How fun!

As an Oklahoma girl, I grew up with Sonic.  It was founded in the state and one of the very first Sonics was built in the little town where my grandparents lived.  Let me tell you friends, nothing can cool you down on a hot summer day like a good ol’ fashioned cherry limeade.  Well, nothing besides this frozen cherry limeade pie, that is!

Just be sure to begin the process the night before you want to serve it, as it does take some time to layer and fully freeze.  Sadly, I realized it took quite some time to freeze when I went to take my picture after the pie had been in the freezer all day and the cherry layer was still a bit runny.  Another couple of hours and it would’ve been fine.

Another sad realization…I had the wrong date in my mind and missed Amy and Jess’ June round up.  Oh well.  At least I had fun bring back my childhood summers with this pie!

Frozen Cherry Limeade Pie

inspired by Ina Garten, Barefoot Contessa Family Style

printer-friendly recipe

Ingredients:

For the crust:

--> 1 1/2 c. graham cracker crumbs (12 crackers)

1/4 c. sugar

6 TBSP (3/4 stick) unsalted butter, melted

For the filling:

--> 8 large egg yolks, at room temperature

1/4 c. sugar

1 (14-oz.) can sweetened condensed milk

2 TBSP lime zest (from two limes)

 

3/4 c. lime juice

1/4 c. Maraschino cherry syrup

(from jar)

1/4 c. chopped Maraschino cherries

green food coloring, if desired

For the decorations:

whipped cream

lime slices

Maraschino cherries

Directions:

1.  Preheat the oven to 350 degrees F.

2.  For the crust, combine the graham cracker crumbs, sugar, and butter in a bowl. Press into a Springform pan, making sure the sides and the bottom are an even thickness. Bake for 10 minutes. Allow to cool completely.

3.  For the filling, beat the egg yolks and sugar on high speed in the bowl of an electric mixer fitted with a paddle attachment for five minutes, until thick. With the mixer on medium speed, add the condensed milk.  

4.  Stop the mixer and pour one-third of the filling mixture into a small bowl.  Add cherry syrup and chopped cherries.  Pour into container and place in refrigerator.

5.  Add the lime zest, juice, and food coloring (if desired) to the filling still in the mixer bowl. Pour half of lime mixture into the pie shell, cover, and freeze.  Pour remaining lime mixture into a container and place in the refrigerator.

6.  After 1 1/2 to two hours in the freezer, the first lime layer should be frozen enough.  Remove cherry mixture from the refrigerator and stir.  Gently pour over the lime mixture.  Recover the pie and put back into the freezer.  If you are serving the pie for dinner the following day, you could leave the two layers in the freezer overnight and add the final lime layer first thing in the morning.

7.  After another 1 1/2 to two hours or overnight, repeat step six with the remaining lime filling.  Recover the pie and allow to freeze until dinner time or overnight.

8.  About an hour before serving, add the decorations.  To serve, run a knife along the inside of the pan to release frozen filling.  Cut into wedges and serve immediately.

two years ago: oven-fried chicken