Rhubarb-Lime Icebox Pie | Saveur

Name: Rhubarb-Lime Icebox Pie | Saveur
Ingredients: Nonstick spray or canola oil, for greasing; 1½ cups finely ground shortbread crumbs (from store bought or homemade shortbread ); 5 Tbsp. sugar; ½ tsp. ground ginger; 3 Tbsp. salted butter, melted; 2½ cups (10 ounces) diced rhubarb; ½ cup plus 2 Tbsp. sugar, divided; ⅓ cup fresh lime juice (from about 4 limes); One 14-ounce can sweetened condensed milk; 4 large egg yolks; 1½ cups heavy cream; ½ tsp. vanilla extract

www.saveur.com

This tangy, pink custard-and-cream pie is a festive use for the darling of springtime produce.

View Original

Share this recipe:

Ingredients

Nonstick spray or canola oil, for greasing
1½ cups finely ground shortbread crumbs (from store bought or <a href="%E2%80%9Dhttps://www.saveur.com/article/Recipes/Shortbread-1000007892/%E2%80%9D/">homemade shortbread</a>)
5 Tbsp. sugar
½ tsp. ground ginger
3 Tbsp. salted butter, melted
2½ cups (10 ounces) diced rhubarb
½ cup plus 2 Tbsp. sugar, divided
⅓ cup fresh lime juice (from about 4 limes)
One 14-ounce can sweetened condensed milk
4 large egg yolks
1½ cups heavy cream
½ tsp. vanilla extract