Inspired by the ladies of the civil war, no fooling it is too hot to bake, good thing for ice box pies. Here is my salute to all those fallen in service to our country.
Rhubarb Lime Pie –from Cara Dafforn
1/2 cup butter ( melted)
1/4 cup sugar
3/4 cups finely crushed pretzels
¾ cups Graham Crumbs
2 limes, at room temperature
1/4 cup lime juice
1 can (14 ounces) sweetened condensed milk
(8 ounces) whipped heavy cream
1. For the crust, melt butter the Add sugar and mix well.
2. Crush pretzels in a large plastic bag; add to the melted butter and mix well. Press mixture into an 8- to 10-inch pie plate and press up the sides to form crust.
3. For filling, completely zest both limes; place zest in a large bowl. Add lime juice and stewed rhubarb; add sweetened condensed milk and mix well (mixture will start to thicken).
4. Fold in thawed whipped heavy cream and spread mixture into crust. Freeze at least 30 minutes before serving.