Creamy Lime Pie (Rick Bayless)
photo by WiGal
- Ready In:
- 1hr 5mins
- Ingredients:
- 12
- Serves:
-
8
ingredients
- 1 pie shell, baked in 9 inch glass pie dish
- 3 large eggs, at room temperature
- 5 teaspoons lime zest, finely chopped (colored rind only no pith)
- 2⁄3 cup sugar
- 3 tablespoons all-purpose flour
- 1 cup creme fraiche, at room temperature
- 2 tablespoons creme fraiche, at room temperature
- 6 tablespoons fresh lime juice
- 6 tablespoons fresh orange juice
- 1 1⁄2 tablespoons orange liqueur
- 1 tablespoon powdered sugar, for garnish
- fruit sauce (optional)
directions
- Preheat oven to 350 degrees.
- Crack the eggs into a large bowl; measure in the lime zest, sugar, and masa harina or flour, and beat by hand until thoroughly combined.
- Stir in 1 cup plus 2 tablespoons of the creme fraiche, lime juice, orange juice, and orange liqueur.
- Pour this mixture into the prebaked pie shell, set in the lower third of the oven, and bake until nearly set in the center ( a knife inserted halfway between the edge and the center should come out clean), about 45 minutes. Note: mine took over 55 minutes before it was baked.
- I suggest putting an aluminum foil rim covering just the crust up so that crust does not get too dark. I make 4 skinny foil strips and then just lay them over the crust trying not to cover the filling any more than necessary. My crust in photos are too dark b/c I waited 15 minutes before putting them on, and with the filling being so wiggly why not just move it one less time?.
- Cool slightly; serve warm, dusted with powdered sugar and with fruit sauce dribbled around.
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Reviews
-
This is a delicious pie that I will likely make again with one small change. I used masa harina and although it might be more authentic, we thought the corn-y taste was too strong in the pie. Next time I will try with the all-purpose flour; I think that will let the other yummy flavors come through better. Thanks for sharing this recipe. I used Recipe #218458 for the creme fraiche, and Recipe #243072 for the crust.
RECIPE SUBMITTED BY
WiGal
Butternut, Wisconsin