Tuesday, July 3, 2012

Raspberry Lime Cream Pie

“Sometimes your joy is the source of your smile, but sometimes your smile can be the source of your joy.”
—Thich Nhat Hanh  

After I finished writing my last exam, I couldn’t stop smiling. I smiled as I highfived my classmates, congratulating them on finishing the year. I smiled as my friend Tammy and I accompanied our other six-foot-six friend Daniel on his quest to acquire a pair of Birkenstocks in his size. I smiled as we sat in my favourite crepe place, waiting impatiently for our food to arrive. I smiled for the mere sake of smiling.

I only briefly stopped smiling when I saw the tattoo artist pull out a needle from a sterilized plastic bag and proceeded to pierce my ear lobes and cartilage. But I smiled afterwards, showing off my new piercing to a group of my friends as an explanation as to why I couldn’t go swimming with them at David’s.

And then I frowned when one friend thought it would be appropriate to cannonball (i.e. jump into the pool in such a manner that water is splashed everywhere) while I was taking a picture of the group with an $800 camera. Maybe he thought it was funny, but I honestly thought I was going to either drop my camera or trip while backing away from the water and then drop the camera (or concuss my head).

I smiled again when I saw a slice of this Raspberry Lime Cream Pie waiting for me in the refrigerator. I smiled as the perfectly balanced tart and sweet cream melted on my tongue. I smiled as I bit into a fresh, juicy raspberry, the flavours of summer and sunshine exploding in my mouth.

Raspberry Lime Cream Pie

Source: Various Slash I can’t Remember...

Yield: 1 9-inch pie

  • 1 ¼ cups graham crackers
  • 1 teaspoon grated lime zest
  • ¼ cup melted butter
  • ½ cup lime juice
  • 1 tablespoon grated lime zest
  • ½ cup sweetened condensed milk
  • 1 tablespoon limoncello 
  • 1 ½ cups whipping cream
  • 1 pint raspberries, washed and dried


Preheat the oven to 350°F (175°C). Mix the graham cracker crumbs with the lime zestmelted butter in a bowl until moistened. Pour into a 9-inch pie plate, press evenly to form a crust and bake for 5 minutes. Cool while preparing filling.

In a small bowl, stir the  lime juice, lime zest, condensed milk, and limoncello together. Let stand. In a large bowl, whip cream until stiff peaks form. Beat in the lime mixture and pour into the cooled crust. You can set aside a cup or so of the filling (put it in the refrigerator) and pipe that onto the pie afterwards. Chill for at least 4 hours before serving. Garnish with fresh raspberries.


  1. Wow Kyleen, YOUR CAKE LOOKS YUMMY AND LOVELY!, I like it and perfect for these summer days!.
    Love from Spain


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