Lime Icebox Pie
After a long weekend away, I got home and tossed together a lime ice box pie. Pie doesn’t have to be a lot of work. Didn’t even have to turn the oven on. I pulled this from the Betty Crocker site, a recipe for lemon ice box pie, substituted lime juice in, and used ground Biscoff cookies instead of graham crackers.
I think, when I make this again, I’ll probably toss in a little gelatin, some tequila, and lighten it with whipped cream. And this, my friends, is what happens when you’ve made pie almost every week for a year. You start to see how it all works, and how little is actually defined. Pie has so few hard rules. It isn’t a Black Forest Torte, Opera Cake, or croissant. It’s pie and very American. And one of the best parts of American food? So few rules. We’re a nation of immigrants, vagabonds, and iconoclasts. We borrow the best, toss it together, and make something new.
The original recipe called for graham crackers, but why not Biscoff cookies or wheat Ritz? Lemon? Why not orange, grapefruit, or pomegranite? Any acidic fruit juice would be a good start—to cut the richness of the cream cheese. Cream cheese? Mascarpone for a smoother, sweeter version. Sure, you can’t go crazy with substitutions, but changing one ingredient in for another isn’t much of a stretch.