Mexican
Lime Pie & Meringue
By FBWorld Team
Just
in time for the holidays, Nestlé El Mejor Nido
has a great recipe to add some Latin flavor to your Christmas
celebrations. This easy to make Mexican Lime Pie, which
was created by Mexican chef Pati Jinich, is sure to be
a hit with your friends and family.
Mexican
Lime Pie & Meringue
By
Pati Jinich
Crust
Ingredients:
3/4 cup or 1 1/2 sticks Unsalted Butter, (at room temperature,
plus more to butter the dish)
1 tbls. Granulated Sugar
Pinch kosher or coarse Sea Salt
2 Egg Yolks
2 3/4 cups All-Purpose Flour, (plus more to dust the dish
and roll out dough)
1/2 cup Whole Milk
Filling
Crust Ingredients:
5 large Eggs
1 cup NESTLÉ LA LECHERA Sweetened Condensed Milk
3 tbls. Heavy Cream
*Zest of 2 Green Mexican Limes
2/3 cup fresh-squeezed Green Mexican Lime Juice
Meringue
ingredients:
3 Egg Whites
1 cup Confectioners' Sugar
Procedures:
1. Butter and dust a 9-inch pie dish
with flour.
To make the crust
2.
In a stand mixer fitted with the paddle attachment, beat
the butter on medium speed until creamy, about 2 to 3
minutes. Add sugar, salt, and egg yolks, and continue
beating until well combined. Reduce speed to low, add
a 1/2 cup of all-purpose flour at a time. Lastly add the
milk and beat just until the dough is fully combined and
comes together. Roll into a ball. Wrap in plastic wrap
and let it sit in the refrigerator for a half hour, or
until it is firm enough to roll.
3.
Preheat oven to 350° F.
4.
Generously dust your counter and a rolling pin with flour.
Roll out the dough into a 1/4-inch thick circle large
enough to fit the pie dish. Place the dough on top of
pie dish and gently fit it into the inside of the dish,
as well as covering the edge. You may cut around the edge
with a paring knife. Poke the bottom of the pie crust
10 to 15 times with a fork, as well as 10 to 12 times
around the edge. Cover with a layer of aluminum foil or
parchment paper, and fill with either pie weights or a
cup of dried beans. Place pie dish on a baking sheet and
bake in the oven for 20 minutes. Remove from the oven,
remove the pie weights or beans and aluminum, and place
back in the oven for 8 to 10 more minutes, or until lightly
browned. Remove from the oven and let cool.
To
make the Filling:
1. In a stand mixer fitted with the whisk
attachment, beat the eggs on medium speed, until foamy,
for a couple of minutes. Pour in the sweetened condensed
milk, and continue beating for 1 or 2 minutes. Pour the
heavy cream, along with the lime zest and lime juice and
continue beating for a couple minutes more, until fully
combined and thickened.
2.
Pour lime mixture over pie crust up to the brim (right
before it starts to spill!). Place on top of baking sheet
and into the oven. Bake for 50 minutes, or until completely
set. Remove from the oven.
To
make Meringue:
1. In the bowl of a mixer fitted with
the whisk attachment, beat the egg whites over medium
speed until soft peaks start to form, or you start seeing
soft shapes in the egg whites as the whisk moves along.
Pour in the confectioner's sugar, 1/4 cup at a time. Continue
beating until you achieve meringue consistency: the mixture
is shiny, thick and you see deeply marked shapes as the
whisk moves along; or if you stop the mixer and raise
the whisk, the mixture should hold stiff peaks. With a
rubber spatula, spread the meringue on top of the pie,
making waves or peaks as you cover the pie. Place on the
baking sheet and into the oven for another 10 minutes
or until the meringue has set and its top is lightly browned.
2.
Remove from the oven. Let cool.
3.
Place in the refrigerator.
4.
Serve chilled.
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