Positively Splendid {Crafts, Sewing, Recipes and Home Decor}

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Lime Daiquiri Pie (SSG Idea #9)

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Oh my gracious, do I have a treat for y’all today! One of my true culinary idols, Liz from Hoosier Homemade, is stopping in to share a luscious summery recipe with us. Anything that comes from Liz’s kitchen is a sure-fire treat!!
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Well, Hi there Positively Splendid fans!! I’m so excited to be here today, sharing this yummy Lime Daiquiri Pie recipe with all of you. I had the privilege of meeting Amy while we were at the Blissdom Conference last January, and she is just as gorgeous and sweet as you all think.
I was so excited when Amy asked if I could share something for the Summer Survival Guide! Any time I can bake and share another dessert, I’m excited! And especially when it comes to an easy, no bake pie…yum!

Lime Daiquiri Pie Recipe
  • 1 envelope gelatin, unflavored
  • 1 cup sugar
  • 1/4 teaspoon salt
  • 1/3 cup lime juice
  • 1/3 cup water
  • 3 eggs, divided, beat the yolks well
  • 1/2 teaspoon shredded lime peel
  • 2-3 drops green food coloring
  • 1/4 cup Daiquiri Mix or light rum {I used Master of Mixes available at Walmart, because I wanted it to be kid-friendly with no alcohol}
  • 1/3 cup sugar
  • 1 Graham Cracker Pie Crust {store bought or homemade}
  • Whipping cream or Cool Whip for garnish
  • Strawberries and Limes for garnish
Directions:
In a saucepan, combine gelatin, 1 cup sugar and salt. Add lime juice and water. Stir in beaten egg yolks, mix well. Cook and stir over low heat until gelatin dissolves and mixture thickens slightly. Remove from heat and add lime peel and food coloring. Cool mixture slightly, stir in rum or Daiquiri Mix. Chill until mixture is partially set, about 20-30 minutes. Beat room temperature egg white until soft peaks form. Gradually add the 1/3 cup sugar and beat on high speed until stiff peaks form.
Basically you are making a meringue, watch my video showing you how to do that. After the egg whites are stiff, fold in gelatin mixture, mixing well. Chill again until mixture mounds with a spoon, about 20-30 minutes. Spoon into crust and chill until firm, several hours.
Top with whipping cream or Cool Whip, garnish if you like.

This pie does take a little time, but it is not hard, and WELL worth it! I found the recipe in a 1977 Better Homes & Gardens Baking Ideas Magazine and adapted it some. Enjoy!
Thanks so much for having me Amy!
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Liz, thank you so much for sharing that delectable treat with us!

You can find Liz over at Hoosier Homemade where she cooks, bakes and decorates your home. When she’s not serving up cupcakes, she is joining her husband over at It’s A Blog Party, where there is a different linky party everyday. And watch for her new blog…Pocket Change Gourmet, launching in July! Follow Liz on Twitter and Facebook.

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Comments

  3. VickiT says

    Oh yummy! Thank you so much for this. What’s really funny is I probably have this recipe somewhere buried in a box I have that is full of recipes cut from magazines from way back then. LOL Back in the late 70’s No Bake pies like this were VERY popular although most used Jello as the base rather than the unflavored gelatin. I think I probably made about 500 of those Jello no bake pies since first making my first. Oh shoot! Now I’m probably giving away my age. That magazine she mentioned finding this is was probably one I bought given the fact the year mentioned is when I graduated high school. LOL

    Thank you so much for this. I bet this would be awesome on a hot summer day.