BWD: Creamiest Lime Pie (Free!)
Baking with Dorie--Creamiest Lime Pie This week Baking with Dorie was my selection! WOOT!
The idea of a lime meringue pie just sounded perfect. Somehow I selected this recipe before I really read the recipe (sorry fellow Baking with Dorie members!). I didn't realize that the filling was nearly identical to "The Most Extraordinary French Lemon Cream Tart" that we'd already made. Eep!
Like that recipe, I found this one too have too much butter for my taste. When made with the 2 1/2 sticks of butter that Dorie suggests, I found the lime flavor to be slightly blunted--especially when the meringue topping was added. So I played around.
In addition to playing with the filling, I also tinkered with the meringue. Dorie uses a "common" meringue in the original recipe. To be honest, I don't really like "common" meringue. (A common meringue is where you whip raw egg whites and add the granulated sugar in a slow and steady steam.) I really prefer the marshmallow-like flavor of a Swiss meringue. And for a filling as lovely as this one, I thought the Swiss meringue was only fitting. Is a Swiss meringue more work? I guess it is. You need to whip the egg whites in a double boiler over simmering water. However, the result? It is SO worth it!
Here is my gluten-free version of Dorie's Creamiest Lime Cream Meringue Pie.
For other versions, check out the Baking with Dorie Baking Page here.
For the Crust
1 1/2 cups gluten-free cookie
4 Tablespoons melted butter
1 Tablespoon granulated sugar
For the Filling
3/4 cup lime juice
4 large eggs
1/2 cup granulated sugar
3/4 cup (1 1/2 sticks) cold butter, cut into 12 pieces
For the Meringue
4 egg whites
1 cup granulated sugar
- Prepare the crust. Preheat oven to 350 degrees F. In a small bowl, stir together the cookie crumbs, melted butter and granulated sugar. Press the mixture into the bottom and sides of a 9-inch pie plate.
- Bake the crust for 10 minutes or until golden brown and aromatic.
- Remove from the oven and place on a wire rack to cool. Turn off the oven.
- Prepare the filling. In a 2-quart pot, bring the lime juice to a boil, over medium heat. Once it reaches a boil, turn heat to medium-low.
- In a small bowl, whisk together the granulated sugar and eggs.
- In a slow and steady steam, whisk about half of the lime juice. Be sure to whisk the entire time while you are doing this. You are tempering the eggs so that they don't cook when you add them to the pot.
- Begin to whisk the hot lime juice that remains in the pot. In a slow and steady steam, add the egg mixture to the hot lime juice. Don't stop whisking. Cook, whisking the entire time, until mixture thickens. It does not need to come to a boil. Just cook until thick.
- Remove the pot from the heat. Whisk occasionally for about 5 minutes. Then add the butter, one piece at a time, until all the butter is incorporated. Be sure to whisk the butter completely between each addition.
- Spoon the hot filling into the prepared pie crust. Chill overnight.
- Prepare the meringue.
- In the top of a double boiler, combine egg white and granulated sugar.
- Whisk until the sugar melts and the mixture begins to thicken.
- The temperature should reach about 130 degrees F. Mixture will whiten and thicken slightly.
- Pour the mixture into the bowl of a stand mixer and whip until stiff peaks form.
- This is what you are looking for.
- Spoon meringue evenly over the chilled pie.
- Heat your broiler and brown the meringue. (Keep an eye on the pie while it is under the broiler. You don't want it to burn.)
- Allow the pie to sit on the counter for 10 minutes. Then chill one hour before serving.
Makes 1 9-inch pie.