Maple Lime Custard Pie

Maple Lime Custard Pie by

Happy St. Patrick’s Day!!  No better way to celebrate than with Maple Lime Custard Pie.  My neighbor brought me a huge basket of limes from her tree so I started pouring through my books and this beauty called to me.  I was concerned that the maple would make it too sweet but with the sour limes, 2 kinds of creams and bright zest, the balance is mouth watering perfection!  Nothing bums me out more than a lemon or lime pie that doesn’t hit a strong sour note, and this one is just right.  If you feel like it have some fun with the crust, pat in the pan crusts love to be messed with.  This recipe calls for a “pecan biscotti crust” and I didn’t have biscotti’s so I made my own crust using biscoff’s (also known as speculoos) and graham crackers.  You can throw in a handful of nuts, coconut, oats, or warm spices like cardamom or nutmeg.  If that freaks you out just follow the recipe below, I’m certain you’ll love it.  I opted not to use food dye, but if you want to amp up your green it would only take a few drops!

Biscoff Graham Cracker Crust:

Around 6-7 graham crackers and about 12-15 biscoff’s – enough to make 1 1/2 cups crumbs (you can go all biscoff or all graham cracker too – just get to about 1 1/2 cups crumbs)
3 tablespoons sugar
1/4 teaspoon kosher salt
6 tablespoons butter melted

Lime Custard Pie:

1/2 cup sour cream
1/4 cup granulated sugar
finely grated zest of 1/2 lime
1/2 teaspoon kosher salt
4 large eggs
1 large egg yolk
1/3 cup fresh lime juice (from about 3 limes)
1 cup maple syrup (preferably Grade B which I buy at Trader Joe’s – it’s the best tasting)
1/4 cup heavy cream

  1. Preheat oven to 375. To make the crust, put your graham crackers and biscoff cookies into a food processor and mix them until totally crushed and well blended.  Then add the sugar and salt while your processor is on low and pour the butter in slowly.  Once it’s all combined turn out into your pie pan and press into the pan being sure you get it fairly even and up to the very top.  Bake for about 7 minutes until it just starts to brown.  Let cool while you prepare your filling.
  2. Set oven at 325.  For the pie, combine the sour cream, sugar, lime zest, and salt in a large bowl and mix well.  Beat in the eggs and egg yolk one at a time, mixing well after each addition.  Add the lime juice, maple syrup, and heavy cream, and mix until well combined.
  3. Carefully pour the filling into the pie shell; to avoid disturbing the crumb crust, slow the stream by pouring it over a rubber scraper and let the filling dribble into the pan.  Bake on the middle rack of the oven for 35-40 minutes, rotating 180 degrees when the edges start to set, about 30 minutes in.  The pie is finished when the edges are set and puffed slightly and the center is no longer liquid, but still wobbly.  If you over-bake the custard can separate.  Allow to cool a solid 2-3 hours before serving.  The pie keeps great in a fridge for a good 3 days or so.

Recipe adapted from Four and Twenty Blackbirds Pie Book 2013



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