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2017-08-17BethComment(0)

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Beth

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Frozen ‘Pie’ For Dessert FROZEN LIME “PIE” 2 large eggs 1/2 cup sugar 1/2 cup light corn syrup 1 pint half-and-half 1 teaspoon grated lime rind 1/3 cup fresh lime juice Topping (recipe follows) In a medium bowl with an electric beater, beat the eggs until thick and lemon color. Gradually beat in the sugar, continuing to beat if necessary until thick and ivory color. Add the corn syrup, half-and-half, lime rind and lime juice, beat gently until blended. Pour into an 8-by-2-inch cake span; place in freezer until mixture is frozen around the edges. Turn into a bowl and beat until just smooth. Pour into a 9-inch pie plate and place in freezer. Make Topping. When the lime mixture is partly frozen, but the top is not entirely firm, press the topping evenly over the surface. Place in freezer until topping is frozen, then wrap appropriately and store in freezer. TOPPING In an 8-inch skillet, melt 1/4 cup) butter; remove from heat and stir in 3/4 cup finely crushed graham cracker crumbs and 1/2 cup of fairly coarse ly broken walnuts. Distribute as evenly as possible in a 13- by-9-by-1-inch pan (crumb mixture will not cover bottom); bake in a preheated 375- degree oven, stirring once or twice, until lightly browned -- about 8 minutes. Cool completely.

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