Lime pie with sweet-wine cream - bon appetit
10 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1¼ | cup | Chilled whipping cream |
| 6 | tablespoons | Sugar |
| 2 | tablespoons | Sweet dessert wine |
| 1½ | tablespoon | Fresh lemon juice |
| 1 | tablespoon | Finely chopped walnuts |
| 2 | cups | All purpose flour |
| ¼ | cup | Sugar |
| ½ | teaspoon | Salt |
| ¾ | cup | (1 1/2 sticks) chilled unsalted butter, cut into small pieces |
| 2 | larges | Egg yolks |
| 3 | tablespoons | Ice water |
| 1 | Egg, beaten to blend | |
| 4 | larges | Eggs |
| 1½ | cup | Sugar |
| ¼ | cup | All purpose flour |
| 1½ | cup | Buttermilk |
| ¼ | cup | (1/2 stick) unsalted butter |
| ½ | cup | Fresh lime juice |
| 1 | tablespoon | Grated lime peel |
| Ground cinnamon | ||
Directions
PASTRY
FILLING
FOR CREAM: Combine cream, sugar, wine and lemon juice in mixing bowl and beat until soft peaks form (do not overbeat). Carefully fold in nuts. Cover and chill until cold, at least 1 hour. (Can be prepared 1 day ahead. Keep refrigerated.)
FOR PASTRY: Mix flour, sugar and salt in processor. Add butter; cut in using on/off turns until mixture resembles coarse meal. Whisk yolks and water in bowl. Add to processor; blend using on/off turns until moist clumps form. Gather dough into ball; flatten into disk. Wrap in plastic; chill until firm, about 1 hour. (Can be made 1 dcry ahead.
Keep refrigerated. Let stand briefly at room temperature to soften before rolling.)
Preheat oven to 350'F. Roll out dough on floured surface to 15-inch round. Transfer to 9-inch-diameter glass pie dish. Trim overhang to ½ inch. Fold overhang under; crimp edges to make high-standing rim.
Line crust with foil; fill with dried beans or pie weights. Bake 20 minutes. Carefully remove beans and foil. Lightly brush crust with beaten egg. Bake until egg glaze is set, about 3 minutes. Remove crust from oven; let stand 5 minutes. Brush crust with some of egg.
Bake 3 minutes. Remove from oven; cool. Reduce oven temperature to 325'F.
FOR FILLING: Whisk eggs and sugar in bowl until light and creamy. Sift flour into egg mixture; whisk to combine. Add buttermilk. Melt butter with lime juice and peel in heavy small saucepan over low heat. Whisk into egg mixture.
Pour filling into crust. Dust top of custard with cinnamon. Bake until center puffs and edges begin to crack, about 1 hour 5 minutes. Cool completely. Serve with sweet-wine cream.
Bon Appetit/August/94 Scanned & edited by Di Pahl & <gg>