Limey!
Hand painted and hand stitched post card
Spain, 1968.
All other info unknown.
I recently asked one of our best friends, Bill, what his favorite desserts were and his response was pecan pie and key lime pie. Not much in the mood for pecans, I decided to make a key lime pie first. Since we can’t use the traditional graham-cracker crust, I opted to use a sweet hazelnut alternative that pairs beautifully with the sharp tartness of the lime.
And the filling is so light, I’d even go so far as to call it a chiffon….
Perfect for the dog days of summer and hopefully perfect enough for our good old Billy.
We love you, sweetie!
For the crust:
½ Cup sorghum flour
¼ Cup tapioca flour
1/3 Cup cornstarch
¼ Cup hazelnut meal
½ Tea. kosher salt
¼ Cup sugar
¼ Tea. baking powder
2 Tea. guar gum
1 Tea. zanthum gum
4 Tablespoons unsalted butter
3 ½ Tablespoons white vegetable shortening
3 Tablespoons ice cold water
For the filling:
6 Egg yolks
¼ Cup simple syrup (1/4 cup water to 3 tablespoons sugar)
2 Tablespoons dark rum
1 Tablespoons lemon juice
3 sheets (6g) gelatin
2 Cups heavy cream
3 Tablespoons granulated sugar
½ Cup key lime juice
2 Tablespoons lime zest
1 Can sweetened condensed milk
2 Cups heavy cream
2 teaspoons granulated sugar
Zest of 1 lime
Preheat oven to 400º F and place your pie pan on a jellyroll sheet and set aside.
Combine all dry ingredients and stir until well incorporated. Using a pastry cutter, cut in the butter and vegetable shortening until you have pea-sized lumps. Add the ice cold water and knead the pie dough, while still in the bowl, five or six times and then wrap in cellophane and refrigerate for at least 30 minutes.
Roll out your pie dough between two pieces of plastic wrap, being careful to make the circle as smooth as possible. Remove the top layer of the cellophane and then transfer the dough to your awaiting pie pan.
Carefully shape the edge and then bake for about 15-20 minutes or until the edges are a nice golden brown.
Remove your pie curst from the oven and allow to cool while your prepare your filling.
Bring your simple syrup to a boil. In the meantime, whip your egg yolks for 3 minutes. Once the syrup has come to a boil, immediately pour it, all at once, into your egg yolks, continuing to whip the mixture the entire time.
Pour the lemon juice and the rum into a wide-bottomed bowl and then place the three gelatin sheets on top to soften. Set aside.
Transfer your egg yolk mixture to the top of a double boiler and continue to whip until the mixture is thick. Add the ½ cup lemon juice and whip until incorporated. Slowly pour the sweetened condensed milk into the frothy egg yolks and again, whip until combined well.
In a separate bowl, whip the heavy cream with the 3 tablespoons granulated sugar until it holds firm peaks.
Pour the rum/gelatin mixture into a pan and gently heat until the gelatin has dissolved.
Fold the gelatin mixture into your heavy cream. Now pour your egg yolk/lime mixture into the heavy cream and whisk until smooth.
Pour your filling into the baked pie crust and refrigerate overnight.
The next day, whip 2 cups heavy cream with 2 teaspoons sugar until firm. Transfer cream to a pastry bag fitted with a medium star tip and pipe onto the top of your pie in a decorative pattern. Grate the zest of one lime over the top of your cream and refrigerate until ready to serve.
Serves 8
