CREAMY LIME PIE
This dish was inspired by one of my trips to Oaxaca, Mexico where I found beautiful limes and incredible creams. Here I've blended those flavors to bring you a creative, tasty summer dessert.
Provided by Rick Bayless
Categories dessert
Time 5h
Yield 8 servings
Number Of Ingredients 17
Steps:
- For the crust, combine the flour, butter, shortening (or lard), salt, and sugar in a food processor. Pulse until the flour looks a little damp (rather than powdery), with tiny bits of fat still visible. Alternatively, combine the ingredients in a large bowl and quickly work the fats into the flour with a pastry blender.
- Add 1 to 2 tablespoons ice water. Continue to pulse the dough until it comes together in rough, stiff clumps; if there is unincorporated flour in the bottom of the bowl, sprinkle in a little more ice water.Transfer the dough into a bowl and gather together into a flat disk. Wrap in plastic and chill at least 1 hour.
- On a lightly floured surface, roll the dough into a 12-inch circle. Transfer to a 9-inch pie pan. Crimp the edge, trim off excess dough, and chill for 1 hour.
- Preheat the oven to 400 F. Lightly oil a 15-inch piece of foil and lay it, oiled-side down, onto the crust; press down to line the crust snugly. Fill with beans or pie weights. Bake until the edges begin to brown, 10 to 15 minutes.
- Reduce the oven temperature to 350 degrees F. Carefully remove the beans (or weights) and foil; return the crust to the oven and bake until it no longer looks moist, 8 to 10 minutes. If it bubbles at this point, gently press it down with the back of a spoon. Brush the beaten egg yolk over the crust, then let cool completely, 1 hour.
- For the filling, whisk together the lime zest, eggs, all-purpose flour, and sugar in a large bowl. Stir in the cream, lime juice, orange juice, and orange liqueur.
- Pour the filling into the cooled, parbaked pie crust. Place the pie in the lower third of the 350 F oven and bake until nearly set in the center (a knife inserted halfway between the edge and the center should come out clean), 40 to 45 minutes.
- Remove pie from oven and cool on a wire rack; serve still warm if you can, dusted with powdered sugar and garnished with whipped cream and fresh lime zest.
LIME ITALIAN ICE
Steps:
- Fill a large bowl with ice water. Place another bowl inside so it's surrounded on all sides by the ice water. In a medium saucepan, bring water and sugar to a boil. When sugar has dissolved, remove from heat and add lime juice. Pour into bowl sitting in the ice bath to cool lime mixture, about 15 minutes. Pour mixture into a 10 by 12-inch baking dish that's sitting on a sheet tray and put in the freezer. After 1 1/2 hours, remove from freezer and scrape the ice with a fork, being sure to mix the softer center with the more frozen outer edges. Put back into the freezer for another 1 1/2 hours. Before serving, scrape again using the fork.
LIME ICE WITH CUCUMBER AND MINT
Steps:
- Grate the zest (colored part only) off 2 of the limes and scrape into a large bowl. (If the zest is in large pieces, chop it finely.) Juice the limes, measure 3/4 cup, and pour it in with the zest. Add the sugar, corn syrup, 1 1/3 cups water, cucumber, and mint. Blend until smooth. For the smoothest texture, pass the mixture through a fine strainer. Pour the mixture into the canister of your ice cream maker and freeze according to the manufacturer's directions. The ice will have the best texture if you scoop it from the ice cream maker into a container and let it firm up for several hours in the freezer. Scoop ice into small dishes and garnish with fresh mint sprigs. The ice is best eaten within 24 hours.
LIME ICE CREAM
Lime Ice Cream, from field editor Betsy Hedeman, Relay, maryland, ends the meal with a burst of sweet-tart flavor. It's an inexpensive way to cool off on hot days.
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 4 servings (about 1 quart).
Number Of Ingredients 5
Steps:
- In a large saucepan, combine milk and sugar. Cook over medium heat until sugar is dissolved and mixture reaches 175°. Cool to room temperature. Stir in the lime juice and zest. Freeze in an ice cream freezer according to manufacturer's directions. , Transfer frozen lime mixture to a large bowl; allow to soften slightly. In a small bowl, beat whipping cream until stiff peaks form. Fold into softened lime mixture. Allow ice cream to firm up in your refrigerator freezer for 4 hours before serving.
Nutrition Facts : Calories 528 calories, Fat 26g fat (16g saturated fat), Cholesterol 98mg cholesterol, Sodium 83mg sodium, Carbohydrate 72g carbohydrate (69g sugars, Fiber 0 fiber), Protein 5g protein.
CREAMY LIME PIE (RICK BAYLESS)
Or Pay de Lim'on comes from Rick Bayless's Mexican Kitchen. Delicious and not too sweet. I use Recipe#291722 and sealed it with beaten egg yolk right after it comes out of my oven. The timing here does not include the time needed to make and bake the single crust before putting this filling into nor does it include making the creme fraiche or crema mexicana. I used Recipe#218458. Notice how this pie is baked and not stirred in sauce pan on top of the stove. The original recipe said 4 1/2 teaspoons of lime zest, we thought that was not enough so upped it to 5 teaspoons of lime zest. Am unsure if that is the right amount? It also has orange liqueur in it making it muy bueno! Rick Bayless also suggests serving it with Crimson Prickly Pear Sauce which RZ does not recognize as an ingredient or with a fruit sauce of your choice. Lots of ingredients here should be at room temperature-eggs, crema Mexicana, limes (about 4), and oranges (2?). I have eliminated the masa harina after looking at appleydapply's kind review.
Provided by WiGal
Categories Pie
Time 1h5m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- 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.
SUNSHINE LIME RICKEY
This is my re-creation of the lime rickey sodas served at my favorite burger place. I even tried a version using my own homemade bitters. -Shelly Bevington, Hermiston, Oregon
Provided by Taste of Home
Time 5m
Yield 2 servings.
Number Of Ingredients 6
Steps:
- Fill 2 tall glasses three-fourths full with ice. Add half the simple syrup, lime juice, orange juice and bitters to each glass. Top each with 1/2 cup club soda; stir. Garnish as desired.
Nutrition Facts : Calories 130 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 25mg sodium, Carbohydrate 34g carbohydrate (31g sugars, Fiber 0 fiber), Protein 0 protein.
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