2/18/2010

#24 Lime Chess Pie

Posted by Chrisi

Last Friday we had friends over for dinner. As usual, I agonized over how to prepare a meal that is not centered on meat. Yes, I realize that my Naughty Pies are vegetarian but one cannot (should not) make a meal of dessert (although my husband begs to differ). So I opted for New Mexican food because stuffed poblano chilies are one of the few meatless entrees that I can make with confidence. But what pie is best served with roasted peppers, green chile stew and sweet corn tamales? A pie that is reminiscent of a margarita, perhaps? Well, that was the goal when I adapted a lemon chess pie recipe into a Lime Chess Pie. (FYI – I am now obsessed with chess pies—see last week’s post). My scientific logic told me that if I added lime and a little tequila to the custard base then, after one bite, I would be transported to Margaritaville searching for my lost shaker of salt. Unfortunately, no out of body experience occurred, meaning that the pie did not taste like a margarita. It tasted more like a toned-down key lime pie. It had a subtle lime flavor but lacked the overly sweet richness characteristic of a key lime (which is fine by me). So while this pie didn’t have me dreaming of a frozen concoction, it was still a damn good pie. I will definitely make it again.

Ingredients:
• 1 1/2 cups organic cane sugar
• 2 tablespoons fine yellow cornmeal
• 1/4 teaspoons sea salt
• 3 large organic eggs, at room temperature, slightly beaten
• 1 large egg yolk, at room temperature, slightly beaten
• 1/2 cup organic half and half
• 1/4 cup unsalted butter, melted
• 3 tablespoons of freshly squeezed lime juice
• Zest from one lime
• 1/2 teaspoon vanilla extract
• 1 tablespoon of tequila (optional)

Crust: Single 9” pie crust made with 50:50 goat butter:Spectrum shortening. The crust is partially prebaked prior to addition of the filling. Click here for further instructions.

Directions: To prepare the filling combine the sugar, cornmeal and salt in a large mixing bowl. Add the eggs, egg yolk, half and half, lime zest, lime juice, vanilla and tequila (if using) to the dry ingredients. Whisk the mixture until smooth. Pour the filling into the cooled, prebaked pie shell. Bake at 350⁰F for 30 minutes. Then rotate the pie 180⁰ and bake for an additional 25 minutes or until the top of the pie is a dark golden brown. Serve at room temperature.

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