CREAMY LIME PIE
This dish was inspired by one of my trips to Oaxaca, Mexico where I found beautiful limes and incredible creams. Here I've blended those flavors to bring you a creative, tasty summer dessert.
Provided by Rick Bayless
Categories dessert
Time 5h
Yield 8 servings
Number Of Ingredients 17
Steps:
- For the crust, combine the flour, butter, shortening (or lard), salt, and sugar in a food processor. Pulse until the flour looks a little damp (rather than powdery), with tiny bits of fat still visible. Alternatively, combine the ingredients in a large bowl and quickly work the fats into the flour with a pastry blender.
- Add 1 to 2 tablespoons ice water. Continue to pulse the dough until it comes together in rough, stiff clumps; if there is unincorporated flour in the bottom of the bowl, sprinkle in a little more ice water.Transfer the dough into a bowl and gather together into a flat disk. Wrap in plastic and chill at least 1 hour.
- On a lightly floured surface, roll the dough into a 12-inch circle. Transfer to a 9-inch pie pan. Crimp the edge, trim off excess dough, and chill for 1 hour.
- Preheat the oven to 400 F. Lightly oil a 15-inch piece of foil and lay it, oiled-side down, onto the crust; press down to line the crust snugly. Fill with beans or pie weights. Bake until the edges begin to brown, 10 to 15 minutes.
- Reduce the oven temperature to 350 degrees F. Carefully remove the beans (or weights) and foil; return the crust to the oven and bake until it no longer looks moist, 8 to 10 minutes. If it bubbles at this point, gently press it down with the back of a spoon. Brush the beaten egg yolk over the crust, then let cool completely, 1 hour.
- For the filling, whisk together the lime zest, eggs, all-purpose flour, and sugar in a large bowl. Stir in the cream, lime juice, orange juice, and orange liqueur.
- Pour the filling into the cooled, parbaked pie crust. Place the pie in the lower third of the 350 F oven and bake until nearly set in the center (a knife inserted halfway between the edge and the center should come out clean), 40 to 45 minutes.
- Remove pie from oven and cool on a wire rack; serve still warm if you can, dusted with powdered sugar and garnished with whipped cream and fresh lime zest.
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Dha Multiple
[email protected]I've made this pie several times and it's always a hit. It's the perfect dessert for any occasion.
Yadena Tyrell
[email protected]This is my new favorite lime pie recipe. It's so easy to make and it always turns out perfect.
Adamilekun Semilore
[email protected]I made this pie for a bake sale and it sold out in minutes! Everyone loved it.
Md Aminur islam
[email protected]This pie is perfect for summer. It's light and refreshing, and the lime flavor is so refreshing.
Kola Vincent
[email protected]I added a dollop of whipped cream to each slice of pie and it was heavenly!
Scencia dedeaux
[email protected]I used key limes for this pie and it gave it a wonderful flavor. I highly recommend using key limes if you can find them.
Laxmi Neupane
[email protected]I'm not a baker, but I was able to make this pie with no problems. The instructions were clear and easy to follow.
Mohsin Mehar
[email protected]I made this pie for my husband's birthday and he loved it! He said it was the best lime pie he's ever had.
Kishor Mijar
[email protected]This pie is so easy to make and it's always a crowd-pleaser. I love the creamy filling and the tangy lime flavor.
Hilo Protogen
[email protected]I've made this pie several times and it always turns out perfect. It's my go-to recipe for lime pie.
Chase Ngubane
[email protected]I'm not a huge fan of lime pie, but I thought I'd give this recipe a try. I was pleasantly surprised! The pie was light and refreshing, and the filling was the perfect balance of tart and sweet.
hashar shah
[email protected]This pie was delicious! I made it for a potluck and it was a huge success. Everyone loved it.
Andre Remy Mananga Ateba
[email protected]I've tried many lime pie recipes, but this one is by far the best. The filling is smooth and creamy, and the crust is flaky and buttery. I highly recommend this recipe!
Johnathan Mcgaffie
[email protected]This lime pie was a hit at our summer gathering! The creamy filling was perfectly tangy and sweet, and the graham cracker crust was the perfect complement. I'll definitely be making this again.