Torta de Limao

Torta de limao is Portuguese for Lime Pie (pie of lime). Let's pronounce it together: tor-ta (yes, just like it looks) gee (oh gee, I didn't mean to say it wrong!)  lee-mow (mow should rhyme with "ow" like "OW you pinched me!"). Try again: tor-ta gee lee-mow. Nice job...but maybe keep practicing.

Think of torta de limao as the Brazilian version of lime cheesecake. But in addition to a bit of cream cheese, this pie uses the slightly odd canned cream that I always find in the Hispanic food section of the grocery store. It's a thick cream with a slightly yellowy color and is excellent for enchilada sauce or sweet things like this cheesecake. Table cream has less fat than heavy whipping cream and will still get fluffy when you whip it, though not nearly as stiff as heavy whipping cream. You could reasonably substitute heavy whipping cream in this pie, but it will change the consistency a bit.

Now when my sister and I make torta de limao, we like it limey. To the point where it almost makes you wrinkle your nose with tartness. I love it that way. I realize, however, that may not be everyone's preference, so you'll notice a range of suggested lime juice. Add the juice gradually, whipping and tasting as you go, until it reaches your degree of limey-ness.

Torta de Limao

Recipe from Kristi Lopes

Pictures by Kelly

1 graham cracker crust*

1 can (13.4 oz) sweetened condensed milk

1 can (7 oz) media crema (table cream)

3 oz cream cheese, softened

1/2-3/4 cup fresh lime juice

1. In a large bowl, whip together the condensed milk and cream with hand beaters on medium speed. Add the softened cream cheese (if it is not very soft, it will not whip smooth, and you'll find teensy bits of cream cheese in your pie later) and beat until smooth.
2. Add the lime juice gradually, whipping and tasting until the desired tartness has been reached.
3. Pour into graham crust. Chill at least 2 hours and serve.

*For a gluten free pie, make your own crust out from this recipe here. We haven't tried it, but it looks respectable.