Raspberry Limeade Cream Slushie Pie

{printable recipe here}
Oh I'm so sorry I fell off the face of the earth and left my blog all... stale I guess! Well, I'm back. We took a last minute trip to Utah and I've been in recovery mode since. My laundry (and kids' sleep schedules) are finally back under control and I'm excited to post some fun recipes I've been working on. For today, though, I have my submission to this month's "You Want Pies with That" event- and the theme is Summer Drinks. Well, I don't really drink anything but water (or an occasional glass of milk with a cookie) but everytime I drive by Sonic I crave a cream slushie. So, when limes and berries were on sale, I knew my choice was made for me.

Now I really wanted this pie to turn out cute and fun, so I thought I would swirl the two batters together for some color contrast. I froze the pie and when I served it up it was so SOFT! I'll admit I was pretty heart broken. Just now, though, I realized my problem- I had forgotten to bake the key lime for a few minutes (I think I mixed my two baking favorites, Ina and Dorie, up- Ina's key lime pie is frozen but Dorie bakes hers first!) So, I guess the moral of the story is to "do as I say not as I do". Either way, this was yummy and I'm going to make it again and actually follow my own proper directions. Ahem. I think I needed a nice summer drink to cool my head down and pay attention! Don't forget to check out the rest of the Pies!

Raspberry Limeade Cream Slushie Pie
{printable recipe here}
from Anne Strawberry

For the crust:
1 3/4 cups graham cracker crumbs (about one sleeve)
3 tablespoons sugar
1/2 stick (4 tablespoons) unsalted butter, melted
1 teaspoon Lime Zest

For the lime filling:
4 large egg yolks
1 14-ounce can sweetened condensed milk
1/2 C. Fresh Key (or regular) lime juice (from about 5 regular limes)
1 teaspoon Lime Zest


For the cheesecake filling:
1 package Neufchatel (reduced fat cream cheese), softened
1/4 cup sugar
1 cup whipped cream (the recipe calls for Cool whip which would be fine I'm sure, but I prefer the real deal!)
1 teaspoon Lime Zest

To make the crust:

Butter a 9-inch springform pan (or pie plate or tart pan). Stir the crumbs and sugar together in a medium bowl. Pour over the melted butter and stir until all of the dry ingredients are uniformly moist. Turn the ingredients into the buttered springform pan and use your fingers to pat an even layer of crumbs along the bottom of the pan and about halfway up the sides. Don't worry if the sides are not perfectly even or if the crumbs reach above or below the midway mark on the sides—this doesn't have to be a precision job. Put the pan in the freezer while you preheat the oven.

Center a rack in the oven, preheat the oven to 350°F and place the springform on a baking sheet. Bake for 10 minutes. Set the crust aside to cool on a rack while you make the filling.

Working with a stand mixer, preferably fitted with a paddle attachment, or with a hand mixer in a large bowl beat the egg yolks and lime zest at high speed until thick and pale. Reduce the mixer speed to low and beat in the condensed milk. Still on low, add half of the lime juice. When it is incorporated, add the remaining juice, again mixing until it is blended. Pour into the shell and bake the pie for 12 minutes. Transfer the pie to a cooling rack and cool for 15 minutes.

Meanwhile, whip the cream cheese and sugar until it's soft and fluffy. Fold in the whipped cream and lime zest and pour over the key lime pie. Stir in or garnish with some raspberries and transfer to the freezer for an hour or two. Serve and enjoy! 

Crust and Lime filling adapted from Baking by Dorie Greenspan, Cheesecake recipe from Kraft Foods