I have an accidental day off today. Hurricane Sandy is raging outside my windows, my perpetually runny nose has gone out of control again, and so I’m happily stuck at home. I’ve been sick for the past three or four days and I’ve been using this time to cook, read cookbooks, and watch movies. I don’t usually make desserts but this is the second time I’ve made this recipe. It is from my friend’s blog, Gourmet Addict. It is a perfectly balanced, scrumptious little treat, sweet and slightly tangy, creamy and crumbly at the same time.
Makes about 10 servings
- 4 tablespoons (1/2 stick) unsalted butter, melted and cooled, plus more for pan
- 2/3 cup shelled pistachios
- 1 cup (4 oz) Graham cracker crumbs (7 cracker sheets, about 5 x 3 1/2 inches each, I used Nabisco)
- 1 tablespoons grated lime zest
- 2 large egg yolks
- 1 can (14 oz) sweetened condensed milk
- 1/2 cup fresh lime juice
Preheat oven to 350 degrees. Brush an 8-inch square baking dish with melted butter and line bottom and sides with parchment paper, leaving a 2-inch overhang on two sides.
In a food processor, grind pistachios with Graham cracker crumbs and lime zest; add the butter and grind until smooth. Press the pistachio/cracker mixture into the baking dish bottom and sides. Bake until lightly browned for about 10-12 minutes. Cool the crust for about 30 minutes.
In a large bowl make the filling by whisking together egg yolks until they whiten, add condensed milk and lime juice; whisk the mixture until smooth. Pour the filling into cooled crust; carefully spread to edges.
Bake until set, about 15 minutes. Cool in pan on rack; then chill at least a couple of hours before serving or overnight. Using parchment paper overhang, lift out of pan, transfer to a cutting board and cut into squares.