Rhubarb-Lime Icebox Pie (Kopie)

*****
Ingredients
Sweet Shortbread Crust (recipe
follows)
2½ cups (10 ounces) diced
rhubarb
½ cup plus 2 tablespoons sugar
¹/³ cup fresh lime juice (from
about 4 limes)
1 14-ounce can sweetened
condensed milk
4 large egg yolks
1½ cups heavy cream
½ teaspoon vanilla extract

So many people in this area grow rhubarb in their yards that the local
grocery stores don’t even bother to sell it in the spring. Come May,
everywhere you turn there’s rhubarb crisp, or rhubarb pie, or stewed
rhubarb over ice cream. Following the local tradition of adding rhubarb
to every reasonable thing during the season, here’s a pie that looks and
tastes like a pink Key lime pie.
The creamy filling gets its requisite tartness from a quickly stewed
pot of fuchsia rhubarb, to which you add the elements of a classic Key
lime custard: egg yolks and condensed milk. The color depends on the
rhubarb you use—the redder the stalk, the pinker the pie. (If you like,
add a drop of red food coloring to a filling made with greenish rhubarb,
although I happen to love the natural blushing mauve color.)
And take a cue from those retro diners famous for their icebox pies:
Whip the cream just until soft and billowy and sculpt it into a dramatic
pompadour on top.
Makes one 9-inch pie
Preheat the oven to 325°F.
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.

Sweet Shortbread Crust
Ingredients
Nonstick spray or canola oil
1½ cups finely ground
shortbread crumbs (from
plain Sandies cookies or
other shortbread)
5 tablespoons sugar
½ teaspoon ground ginger
3 tablespoons salted butter,
melted

Makes enough for one 9-inch single-crust pie
Preheat the oven to 350ºF. 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 325ºF if making Rhubarb-Lime Icebox Pie.

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