photo by jennifer may
makes one 9” pie
Sweet Shortbread Crust
Nonstick spray or canola oil
1½ cups finely ground shortbread crumbs (from plain Sandies cookies or other shortbread)
5 Tbsp. sugar
½ tsp. ground ginger
3 Tbsp. salted butter, melted
2½ cups diced rhubarb
½ cup + 2 tsp. sugar
â…“ cup fresh lime juice (from about 4 limes)
14-oz. can sweetened condensed milk
4 large egg yolks
1½ cups heavy cream
½ tsp. vanilla extract
Pie Crust: Preheat the oven to 350°F. Spray a 9-inch pie plate with nonstick spray (or rub it with a little canola oil). Combine the shortbread crumbs, sugar, ginger, and melted butter in a bowl, and mix with a fork to combine. Press the crumb mixture into the prepared pie plate, making sure to push it all the way up the sides and to pinch a little lip above the rim of the pie plate. Bake until fragrant and light brown, 10 minutes. Remove the crust from the oven and reduce the oven temperature to 325°F.
Filling: Combine the rhubarb, ½ cup of the sugar, and the lime juice in a saucepan over medium-low heat and bring to a simmer. Cook, uncovered, until the rhubarb is broken-down, 10 minutes. Let cool for a few minutes. Then blend the stewed rhubarb with a stick blender (or, alternatively, transfer it to a food processor and process) until smooth. Add the condensed milk, blend to combine, and add the egg yolks. Blend until smooth. Pour the filling into the baked pie shell and bake until it is completely set in the middle, 30 minutes. Let the pie cool to room temperature, and then chill it in the refrigerator until completely cold, at least 3 hours. Combine the cream, the remaining 2 tablespoons sugar, and the vanilla in a mixing bowl and whip until lofty and forming peaks. Top the pie with the whipped cream and serve. Keep any leftover pie in the refrigerator.
Recipe reprinted from The New Midwestern Table: 200 Heartland Recipes. Copyright © 2013 by Amy Thielen. Published by Clarkson Potter/Publishers, an imprint of the Crown Publishing Group, a division of Penguin Random House LLC.