By Chef Peter Webster of Bouquet Garni Catering
We just returned from a holiday in Dominica; a little island paradise between Guadeloupe and Martinique. There are no high rises and no resorts on the island. It is a taste of what the Caribbean was before tourism took over.
We found a little café on one of the beaches. The owner was a gal from France who served Lime Pie. She used the limes from the Island which have a rather interesting skin and a very pungent flavour. She used a regular pie crust and kept it in the freezer until someone ordered a piece.
The first time we saw it we said we would pass on the slice – it was not what we were expecting. She was so confident in the lime pie, she gave us a piece on the house. It was really good! We also returned twice to enjoy it some more!
She would not pass on her recipe but here is a lime pie recipe below. It uses egg yolks in the custard filling. You may decide to make a meringue with the egg whites or freeze them for another use. I used some whipped cream for the topping.
• preheat oven to 350ºF
• 4 cups graham wafer crumbs (ginger crumbs might work well here too)
• 3 tbsp sugar
• 120 g melted butter (1/2 cup)
• 1/4 tsp cinnamon
• 4 large egg yolks
• Zest of one lime (about 1 tbsp)
• 1/2 cup fresh lime juice (about three to four limes)
• 1 can sweet and condensed milk
• Whipped cream or meringue