Bake this: Sara's lemon-lime cardamom pie

by Jourdan Fairchild in


My girlfriend Sara is actually a whole lot like pie: almost always sweet (when she's not a tart :)), humble as you know what, and totally trendy. Plus, she's downright magical in the kitchen. No, seriously—her desserts are insanely delicious. So you can imagine that I was more than happy to serve as her taste tester/photographer while she whipped up a pie inspired by this recipe. To put her own spin on it, she sprinkled in some cardamom which tastes great with citrus. The end result was wonderfully refreshing, and I practically had to pry my fork out of my own hand to keep from eating the whole dang thing. Ingredients: 1 1/2 sleeves of saltine crackers, crushed 1/2 cup softened unsalted butter 3-4 tablespoons vanilla sugar (recipe here) 1 can (14 ounces) sweetened condensed milk 4 egg yolks 1/2 cup of a mix of freshly squeezed lime and lemon juice 1 teaspoon cardamom Homemade whipped cream (recipe here) Lime zest, for garnish Coarse sea salt, for garnish

Directions: Preheat oven to 350 degrees. Combine the saltines, sugar, and butter and knead until the crumbs hold together like dough. Press the dough into an 8-inch pie pan. Chill for 15 minutes, then bake for 18 minutes or until the crust colors a little. While the crust is cooling (it doesn't need to be cold), beat the egg yolks into the milk, then beat in the citrus juice and cardamom. Pour the filling into the shell and bake for 16 minutes until it has set. Remove from oven and chill the pie for at least 3 hours. Serve with fresh whipped cream, a sprinkling of sea salt, and some lime zest for garnish.

 

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