Merry Christmas 2015!

Wishing you peace on your bit of the Earth, wherever you may be!


Makes 1 large (9 inch) pie. For four smaller pies such as with Mi-Go brand 
8 inch gingerbread pie crust, triple filling and quadruple topping amounts.


1 1/2 cups graham cracker crumbs or ¾ cup raw mac nuts and ¾ cup graham 
cracker type crumbs, salted to taste 
1/2 cup granulated sugar
4 tablespoons (1/2 stick) butter melted
or a large premade pie crust

2 14-ounce cans sweetened condensed milk
1 cup fresh lime Rangpur lime juice
2 whole large eggs or 3 medium eggs
2 tablespoons lime zest

1 cup sour cream
2 tablespoons powdered sugar
1 tablespoon lime zest
1/4 teaspoon finely ground vanilla bean

Optional Top Glaze:
¼ cup fresh lilikoi (passionfruit) juice, strained of seeds
1 tbsp powdered sugar
Up to 1 tsp xanthan or carob bean gum


Preheat the oven to 375 degrees F.

In a bowl, mix the graham cracker crumbs, sugar, and butter with your hands. 

Press the mixture firmly into an 8-inch pie pan, and bake until brown, 
about 20 minutes. 

Remove from the oven and allow to cool to room temperature before filling.

Lower the oven temperature to 325 degrees F. 

In a separate bowl, combine the condensed milk, lime juice, 
the filling portion of the zest, and eggs. 

Whisk until well blended and place the filling in the cooled pie shell. 

Bake in the oven for 15 minutes and allow to chill in the refrigerator 
for at least 2 hours (otherwise the filling will be too runny).
Once chilled, combine the sour cream, ground vanilla bean, and powdered sugar. 
Spread over the top of the pie using a spatula. 

Mix the lilikoi juice and powdered sugar, then very gradually 
add the vegetable gum until the mixture begins to thicken 
(you don't need more than this). 

Pour over the sour cream topping and stir lightly into upper topping.

Sprinkle the remaining lime zest as a garnish on top of the sour cream.

Serve chilled.

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