Malted lime pie from Sister Pie: The Recipes and Stories of a Big-Hearted Bakery in Detroit (page 120) by Lisa Ludwinski

  • ground cardamom
  • condensed milk
  • limes
  • apple cider vinegar
  • eggs
  • all-purpose flour
  • butter
  • malted milk powder
  • graham flour
  • egg yolks

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Whipped cream

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • anya_sf on June 28, 2019

    Blind-baking instructions worked perfectly in a metal pie pan, although the crimped edges did not retain their shape. Note that there is only enough filling for a shallow pan (mine was deep). The graham dust really did taste like graham crackers, even though I used whole wheat flour. It started to burn at the edges after 18 minutes, so watch it closely. There was way more dust than needed for the pie. The filling tasted like extra-zesty key lime pie filling. I'm not sure what the malted milk added, and surprisingly the cardamom did not come through. My family really enjoyed this pie, However, the crust, although flaky, was tough to cut through - not sure why - perhaps because this one was refrigerated overnight? In the future, I'll stick with a graham cracker crust, but would make this filling again.

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