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Mouthwatering Citrus Pie!
This pie recipe was given to me by my big Sister, Jo Goralski, in the summer of 2011, when she made the most fantastic Lime Pie I have ever tasted! I have since tried it with Lemons, Grapefruits, and Oranges, and every pie has turned out mouthwatering GOOD! I think everyone will agree that this is the best citrus pie they have ever eaten. And, the best part is, it's so very easy to make. If you can find Key Limes, this would make the best Key Lime Pie in the world....hands down!
~Start with a Graham Cracker crust or even an Oreo Cookie crumb crust, whatever you like. We cheat and just use a pre-made store bought crust, but feel free to make your own simply by mixing 2 cups crumbs with a 6 Tablespoons of melted butter, and pressing it into a pie tin. Brush the crust with a beaten egg white and bake it at 350 for approximately 5-8 minutes. Pull out and set aside while you mix the filling.
~Prepare Citrus Juice: No matter which citrus you choose, this technique will improve the flavor immensely. Take 4 to 5 fruits and cut them in chunks.
~Put them in a food processor and grind them (rind and all). Let stand for about 5 minutes, to let the oils from the rind blend with the juice.
~Put them in fine mesh strainer and press the juice into a bowl. You will need 3/4 cup of juice for this recipe.
~Have one or two extra fruits to zest the peel.
Two 14oz cans of Sweetened Condensed Milk
1/2 cup Sour Cream
3/4 cup of citrus juice
1 Tablespoon of zest from the fruit's peel (chop in to tiny bits)
~Mix well and add to the pie crust. Bake at 350 degrees for approximately 20 minutes or until small bubbles start to form around the edges. Remove from oven and let cool to room temperature before covering it and putting it in the refrigerator. The longer this pie sits the better it gets, so if you want to REALLY impress at a party, make it a day ahead of time and serve the next day!