Pi day is made for puns, so I present to you: Ackee Lime Pie! See what I did there? It’s a twist on a Key Lime Pie but includes ackees, this is after all Amazing Ackee.
Gingersnaps are used to form the base and it’s garnished with sweetened whipped cream, crystallised ginger and a lime wedge.
The ackees don’t scream out loud in this recipe, if you’re accustomed to eating traditional key lime pie you’ll realise something is up but if I didn’t tell you it had ackees in it you may or may not be able to put your finger on it. It plays more of a supportive role and adds a nice silkiness to the texture.
I do like this flavour combination, it’s light and refreshing but I will admit I’m a bigger fan of ackee paired with warmer more decadent notes like caramel and white chocolate (stay tuned for an Ackee Silk Pie).
The most labour intensive part of this recipe is pressing the crust into the tart shells.
I made enough crumbs to make 6 tart shells but only had sufficient filling for 5; I baked it off anyway, but you could simply freeze whatever leftover crust crumbs you have for future use – you may need to warm it up in the microwave before using it.
I learned the hard way that baking press-in tart crusts in new nonstick tart shells is a bit tricky. Baking them as you would blind bake a pie is a good idea (lined with foil or parchment and weighted with beans or rice). I had my crust shrink and had to press over the sides.
Once the crusts are baked and set, the filling is poured in and it’s returned to the oven for a few more minutes
After they’re baked they have to be chilled for at least 4 hours or overnight. Then they’re ready to garnish and serve.
[lt_recipe name=”Ackee Lime Pie” servings=”5 5-inch Tarts” prep_time=”10M” cook_time=”15M” total_time=”25M” difficulty=”Easy” summary=”Key lime pie with a twist – Ackees added in to create a beautiful silky texture” print=”yes” image=”http:////\/\/amazingackee.com/wp-content/uploads/2017/03/Key-lime-pie-with-a-twist-ackee-added-to-the-custard-350×200.jpg” ingredients=”For Crust:;3 cups Gingersnap crumbs (I used one 14oz pack and had some left over);3 tbsps Brown Sugar;10 tbsps Butter, melted;For Filling:;1 (14oz) can Condensed Milk;1/2 cup Parboiled Ackee, packed;1/2 cup + 2 tbsps Lime juice, freshly squeezed;3 Yolks;1 tsp Lime zest;To finish:;Whipped cream, lime wedges & crystallised ginger” ]Preheat oven to 350F;Prepare crust: put gingersnap crumbs and sugar in a bowl and mix to combine. Pour in melted butter and mix well to combine.;Press crust into tart shells (about 1/2 cup crumbs per 5-inch tart shell) alternately, you could press this crust into a 9 inch pie pan in this case you would have to double the filling recipe to have sufficient to fill it.;Line the tarts or pan with foil/parchment paper and fill with beans/rice, bake 8 to 10 minutes till crust is set.;Remove from oven and cool;Prepare filling: place all ingredients in blender/food processor and process till smooth.;Pour into prepared crusts and bake at 350F for 8 minutes, do not brown. Small bubbles will appear on the surface of the custard when done.;Remove from oven and let cool at room temperature for 15 to 20 minutes, carefully remove from tart pans. Chill thoroughly, minimum 4 hours.;Garnish with whipped cream, lime wedge and crystallised ginger if desired.;Enjoy![/lt_recipe]
