Where does inspiration come from? Recipes don’t make themselves.
I’ve often heard people say that there’s “nothing new under the sun” — which is something I’m usually inclined to believe.
If you make something, chances are someone else has made something similar; if you have a thought, chances are someone else has had that thought before you.
Back-dropping your less-than-flattering pie photos with an IKEA curtain?
Been done befo’ fo’ sho’.
Now, I’m not trying to be negative here — just realistic. Just because someone else makes something just like something you’ve drawn, something you’ve written, some recipe you’ve created, doesn’t mean that your creation is any less special — it’s yours, after all.
One of my favourite authors, Philip Pullman, once said that if he had a dæmon (a spirit animal of sorts), it would be a magpie. This is because magpies are thieves, and all writers, to one extent or another, “thieve” ideas from other writers and other books.
And this is okay, he said! In fact, it’s a good thing.
You can make many good things by taking inspiration from what you see and have around you — by using the work of others as a springboard for your own.
That said, this recipe is kinda mine, and it kinda isn’t.
To a baker, raspberry coulis (sauce) is so basic that I didn’t need a recipe — but is there another one out there almost exactly like it? I bet there is.
The lime pie is from a newspaper recipe I copied down eons ago. I’ve made this pie about 10 times or so over the years — no joke — and each time it gets a little different, since I’m mostly working from memory.
How much of this pie is mine? How close is it to the original?
I did my best to search online and I just can’t find another one like it, so I really don’t know — but I don’t see it as my pie, not entirely.
I will always link back and shout-out and give credit where credit is due, because that’s how I believe things ought to be done.
There are some big blogs out there that I’ve noticed don’t do this, however (none of my blogger-buddies, thankfully), and all I can say is this: bad form, bakers.
Anyways, about pie!
This pie is so good it’s a crime… hence, Lime Crime Pie: a perfect balance of sweetness and fresh, tart lime flavour.
The raspberry coulis sends this one into the stratosphere — put em together, and you’ll see why I’ve kept this recipe in my memory for many, many years!
Lime Crime Pie with Raspberry Coulis
*adapted from some newspaper from forever ago
- 1 prepared 9-inch pie crust, unbaked
- 4 large eggs
- 1/2 cup superfine white sugar
- 1/2 cup coconut milk
- 1 cup half & half cream
- 1/2 cup fresh lime juice, from about 4 large limes
- 1 tablespoon fresh lime zest
- 1/2 teaspoon vanilla
- 1 drop green food colouring (optional)
Preheat the oven to 350°F/175°C. Have your unbaked pie crust handy.
Whisk the eggs and superfine sugar together until the mixture is smooth and the sugar is dissolved.
Whisk into the bowl in this order: coconut milk, half & half cream, vanilla extract, lime juice, lime zest, and green food colouring, gently stirring until smooth after each addition.
Pour the lime mixture into the prepared pie shell — at this point, you can wrap the outside crust with tin foil if you don’t want super-browned edges on your pie.
Bake for 40 ~ 45 minutes, or until the middle of the pie jiggles a little when nudged.
Allow the pie to cool outside of the oven for 30 minutes before transferring it to the fridge and letting it set for 4 hours. Serve chilled with warm raspberry coulis.
- 2 cups fresh raspberries
- 1/4 cup white sugar (or more or less, to taste)
- 2 tablespoons water
- 1 tablespoon lemon juice or limoncello liqueur
In a small saucepan over medium heat, bring the raspberries, sugar, water, and lemon juice to a gentle boil.
Mash the raspberries with a fork as they cook, breaking them apart.
Continue to cook until the mixture reduced by 1/3 or so, then remove the saucepan from the heat to cool for 10 minutes.
After 10 minutes, use a rubber spatula to work the boiled raspberries through a fine-mesh sieve, discarding all the raspberry pulp and seeds left over.
Use the raspberry coulis while warm or refrigerate for later — it will keep for 2 days.
Whew… big rant aside, this really is an awesome pie for you citrus lovers out there.
Make sure to pull the Lime Crime pie out of the oven before the middle is completely set — if you bake this it too long, you’ll know because the middle will crack as the pie cools (but it’ll taste the same).
Try it with regular pastry pie crust or with a graham cracker crust, and enjoy while reading a bit of Philip Pullman! Yum!