Lime Pie
Pay de LimónPastries and other sweets are often eaten in late afternoon for marienda, a convivial time when people sit and enjoy pastries with coffee, tea, or hot chocolate. In the Zona Rosa of Mexico City, one of the main commercial districts in the city, I often take marienda at the Salon de Te, where I encountered a delicate lime pie very much like this one. To add color and elegance to the pie, sprinkle finely grated lime rind on the whipped cream, or add a few candied violets.
Ingrediënten
Makes one 9-inch pie
Crust
- 1½ cups vanilla wafer crumbs
- ¼ cup ½ stick unsalted butter, melted
Filling
- 5 large egg yolks lightly beaten
- 1 cup plus 1 tablespoon sugar
- 1½ tablespoons cornstarch
- ½ cup fresh lime juice
- 3 tablespoons unsalted butter at room temperature
- 3 large egg whites
- ⅛ teaspoon salt
- Sifted confectioners' sugar for dusting
- Sweetened Whipped Cream
Instructies
- Preheat the oven to 375°.
- In a bowl, mix the cookie crumbs and melted butter.
- Press the crumbs into a 9-inch pie pan.
- Bake 5 minutes.
- Remove the crust from the oven, and let cool.
- Leave the oven on.
- Put the egg yolks, ½ cup of the sugar, cornstarch, lime juice, and butter in the top of a double boiler, and whisk thoroughly.
- Cook over simmering water, stirring constantly, until thick and smooth, about 10 minutes.
- Set aside and let the custard cool to lukewarm.
- In a clean mixing bowl, with an electric beater or mixer, beat the egg whites with the salt to soft peaks.
- Gradually beat in the remaining sugar, continuing to beat the egg whites to stiff peaks, 2 to 3 minutes.
- Gently fold the lime custard into the egg whites, and spoon into the prepared pie shell.
- Level the surface.
- Bake until filling is lightly browned and slightly raised, about 12 minutes.
- Transfer pie in the pan to a rack to cool completely.
- Refrigerate the pie about 8 hours, or overnight.
- Remove the pie from the refrigerator shortly before serving, and dust with powdered sugar.
- Cut into wedges, and serve cold with whipped cream.
--------------------------------------------------------------------------------------------------
