Last updated on April 17th, 2014
I LOVE THIS PIE. It’s similar to a Key Lime Pie, with this exception: It’s made with the juice and zest of common, supermarket “Persian” limes. And oh, is it delicious. Think of Florida sunshine, sandwiched between a tender, buttery crust, and a mountain of sweetly-whipped cream. Can I offer you a bite?
For the best possible presentation, make a Pate Brisee Sucree crust, and pre-bake it on a 9-inch diameter, removable-bottom tart pan. You’ll find easy, detailed directions for making and blind-baking this classic French pastry in my recipe for Chocolate Ganache Tart.
Note #1: No removable-bottom tart pan for you? Bake the crust in an ordinary 9-inch pie plate.
Note #2: On a gluten-free diet? Make a crust from gluten-free graham cracker crumbs.
Note #3: Let’s make this pie already!
Now separate 3 large eggs, and let the yolks come to room temperature. Freeze the whites — they’ll come in handy the next time you crave a Strawberry Souffle.
While the mixer is running, beat in each of the following:
Now turn the machine off, and inhale deeply. The perfume of this batter is something to sing about.
Bake on the middle rack of a pre-heated 350° oven until the filling is set — about 15 minutes.
But Kevin, how can I tell if the filling has set? Sincerely, Miley Cyrus
Dear Miley: If you bump the pan, and the filling doesn’t jiggle like you do, then it is perfectly set.
Or, wrap the pie in plastic, and chill it for a day or two.
Set the pie on a cake-stand or serving platter, and then brace yourself. We have to decorate this thing!
If you are a practical cook, you can simply pile the cream atop the pie.
This pie is light, fragrant, and elegant. I wouldn’t hesitate to serve it for Afternoon Tea, or as the grand finale at a dinner party.
Here’s a printer-friendly,copy and paste version of the above:
Persian Lime Pie
Kevin Lee Jacobs/A Garden for the House
Ingredients for one 9-inch pie
3 eggs yolks, at room-temperature
1 14-oz can sweetened condensed milk
The zest and juice of 3 Persian limes (Persian limes are the common supermarket-variety)
1 Pate Brisee Sucree crust, pre-baked in a 9-inch removable-bottom tart pan (directions here)*
1 cup heavy cream
2 tablespoons sugar
*If you don’t have a proper tart pan, you can bake the crust in an ordinary 9-inch pie tin.
Preheat oven to 350°F, with the rack at the center position
Using an electric hand-held mixer or a standing mixer outfitted with the whisk attachment, beat the egg yolks at medium speed until pale and thick — about 2 minutes. Then, with the mixer running, beat in the condensed milk, followed by the lime juice and zest. Pour the custard into the pre-baked pastry shell.
Bake until the filling is set (it shouldn’t jiggle if bumped) — about 15 minutes.
Transfer the pie to a wire rack to cool. When completely cool, refrigerate for at least 2 hours. (The pie can be wrapped in plastic, and refrigerated for up to 2 days.)
To decorate, beat the cream and sugar until thick and firm. Scoop the cream into a pastry bag outfitted with a star tip.
Place a slice of lime in the center of the pie, piping little stars between the round of lime and the crust.
Think you’ll place this pie on your “must make” list? You can let me know by leaving a comment.
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