Tequila lime pie with banana whipped cream - bon appetit
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1¼ | cup | All purpose flour |
| ¾ | teaspoon | Salt |
| ⅓ | cup | Chilled solid vegetable shortening, cut into pieces |
| 5 | tablespoons | Chilled unsalted butter, cut into pieces |
| 7 | tablespoons | (about) ice water |
| 10 | larges | Egg yolks |
| 1 | cup | Sugar |
| ½ | cup | Fresh lime juice |
| ½ | cup | Tequila |
| 2 | teaspoons | Grated lime peel |
| ½ | cup | (1 stick) unsalted butter, cut into pieces |
| 1 | small | Very ripe banana, peeled |
| 1 | cup | Chilled whipping cream |
| 1 | tablespoon | Powdered sugar |
Directions
CRUST
FILLING
TOPPING
FOR CRUST: Combine flour and salt in processor. Add shortening and butter and cut in using on/off turns until mixture resembles coarse meal. Using on/off turns, gradually blend in enough water until mixture forms moist clumps. Gather dough into ball; flatten into disk. Wrap in plastic and chill 30 minutes. (Can be made 1 day ahead.) Preheat oven to 350'F. Roll out dough on floured surface to 16-inch round. Transfer to 9-inch-diameter glass pie dish. Cut off excess dough, leaving ½-inch overhang. Fold overhang under to form double-thick edge. Crimp edge decoratively. Pierce crust all over with fork. Bake until crust is golden, piercing bottom if crust bubbles, about 35 min- utes. Transfer to rack and cool.
FOR FILLING: Whisk first 5 ingredients in top of double boiler to blend. Set over simmering water and whisk until custard thickens and registers 170'F on candy thermometer, about 4 minutes. Remove from over water. Add butter and whisk until melted. Cool slightly. Pour filling into crust. Refrigerate until filling sets, at least 3 hours or overnight.
FOR TOPPING: Puree ripe banana in processor. Using electric mixer, beat cream and sugar in medium bowl to stiff peaks. Fold banana into cream.
Spoon topping over pie. (Can be prepared 2 hours ahead; r@gerate.) Cut into wedges and serve.
Bon Appetit/January/1994 Scanned & edited by Di Pahl & <gg>