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.
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.
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.
LAMB CHILI WITH MUSHROOMS (RICK BAYLESS)
This is from Rick Bayless. It is time consuming, but delicious! Good garnishes are goat cheese, chives, fried or baked tortilla strips and chopped cilantro.
Provided by flower7
Categories Lamb/Sheep
Time 4h
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Roast the unpeeled garlic on an ungreased griddle or heavy skillet over medium heat, turning occasionally, until soft and blackened in spots, about 15 minutes; cool and peel.
- While the garlic is roasting, stem and seed the chiles.
- Toast the chiles on another side of the griddle or skillet, 1 or 2 at a time, opening them out flat and pressing them down firmly with a spatula.
- In a few seconds, when they crackle, flip them and press down to toast the other side.
- In a small bowl, cover the chiles with hot water, and let them rehydrate for 30 minutes, stirring frequently to insure even soaking.
- Drain.
- In a food processor or blender, combine the chiles and a 1/2 cup of water, along with the garlic, oregano, black pepper and cumin.
- Blend to a smooth puree, scraping down and stirring frequently (add more water if the mixture won't move through the blender).
- With a rubber spatula, press the chile mixture through a medium-mesh strainer into a bowl.
- Heat the oil in a 4-quart pot over medium-high heat.
- When hot, add the lamb and brown thoroughly, about 8 minutes.
- Add the chile puree and stir for about 5 minutes as the mixture thickens.
- Stir in beef broth and simmer until lamb is tender, about 2 hours.
- Add mushrooms, epazote, hot sauce and masa harina.
- Partially cover and simmer gently over medium-low, stirring frequently, until mushrooms are soft and the sauce has reduced to coat the meat rather thickly, about 30 minutes.
- Taste and season with salt.
Nutrition Facts : Calories 410.7, Fat 30.2, SaturatedFat 11.1, Cholesterol 82, Sodium 345.8, Carbohydrate 12.7, Fiber 4, Sugar 1.5, Protein 24.2
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