This filling makes enough for two regular-size Tenderflake pre-made pie crusts. What I decided to do was divide the filling in two and add diced strawberries to one half of the rhubarb filling and make rhubarb-strawberry tarts.
3 T. milk
2 c. sugar
1/4 c. flour
4 C. diced rhubarb
One prepared pie shell and 12 tart shells
Beat eggs. Add milk, sugar, flour and nutmeg. Mix in rhubarb.
Pour approximately half of this filling into an unbaked pie shell. Add top crust. Bake at 400 for 55 minutes.
To the remaining filling, add in two cups fresh strawberries. Fill 12 tart shells. Bake at 400 for 30 minutes.
I used regular limes vs. key limes for this recipe. It was quite tart. I’m wondering if key limes are a bit sweeter. Key Lime Pie is a favorite dessert of my husband’s, and I made this recently for his birthday party. Even though I didn’t use key limes, he – and our dinner guests – still enjoyed it.
2 cups graham cracker crumbs
1/2 cup butter or margarine
4 large eggs, yolks only
14 ounces sweetened condensed milk
12 key limes, juiced or ½ cup fresh lime juice (2 limes, juiced in my juicer = 1/2 c. of lime juice.)
2 tsp lime zest
1 cup whipping cream
Preheat oven to 350.
Mix the crumbs and butter together. Press into a 9 inch pie dish. Bake for 12 minutes until the pie shell is golden.
Meanwhile, beat the egg yolks with an electric mixer until they lighten in color and thicken. Add the condensed milk and ½ the lime juice, and whisk until combined. Add the remaining lime juice and the lime zest. Mix to combine thoroughly.
Pour the lime mixture into the pie shell, and bake for 12 minutes.
Remove from the oven and allow to cool. Whisk the whipping cream until it forms soft peaks. (I used my wonderful ISI Easy Whip cream whipper, similar to this http://www.isinorthamerica.com/consumer/products/easy-whip/en/.) Cover the lime pie with the cream and serve. You could also top this pie with meringue instead of whipping cream. Serves 8.