Lime pie with sweet-wine cream - bon appetit

10 servings

Ingredients

Quantity Ingredient
1¼ cup Chilled whipping cream
6 tablespoons Sugar
2 tablespoons Sweet dessert wine
1½ tablespoon Fresh lemon juice
1 tablespoon Finely chopped walnuts
2 cups All purpose flour
¼ cup Sugar
½ teaspoon Salt
¾ cup (1 1/2 sticks) chilled unsalted butter, cut into small pieces
2 larges Egg yolks
3 tablespoons Ice water
1 Egg, beaten to blend
4 larges Eggs
1½ cup Sugar
¼ cup All purpose flour
1½ cup Buttermilk
¼ cup (1/2 stick) unsalted butter
½ cup Fresh lime juice
1 tablespoon Grated lime peel
Ground cinnamon

Directions

PASTRY

FILLING

FOR CREAM: Combine cream, sugar, wine and lemon juice in mixing bowl and beat until soft peaks form (do not overbeat). Carefully fold in nuts. Cover and chill until cold, at least 1 hour. (Can be prepared 1 day ahead. Keep refrigerated.)

FOR PASTRY: Mix flour, sugar and salt in processor. Add butter; cut in using on/off turns until mixture resembles coarse meal. Whisk yolks and water in bowl. Add to processor; blend using on/off turns until moist clumps form. Gather dough into ball; flatten into disk. Wrap in plastic; chill until firm, about 1 hour. (Can be made 1 dcry ahead.

Keep refrigerated. Let stand briefly at room temperature to soften before rolling.)

Preheat oven to 350'F. Roll out dough on floured surface to 15-inch round. Transfer to 9-inch-diameter glass pie dish. Trim overhang to ½ inch. Fold overhang under; crimp edges to make high-standing rim.

Line crust with foil; fill with dried beans or pie weights. Bake 20 minutes. Carefully remove beans and foil. Lightly brush crust with beaten egg. Bake until egg glaze is set, about 3 minutes. Remove crust from oven; let stand 5 minutes. Brush crust with some of egg.

Bake 3 minutes. Remove from oven; cool. Reduce oven temperature to 325'F.

FOR FILLING: Whisk eggs and sugar in bowl until light and creamy. Sift flour into egg mixture; whisk to combine. Add buttermilk. Melt butter with lime juice and peel in heavy small saucepan over low heat. Whisk into egg mixture.

Pour filling into crust. Dust top of custard with cinnamon. Bake until center puffs and edges begin to crack, about 1 hour 5 minutes. Cool completely. Serve with sweet-wine cream.

Bon Appetit/August/94 Scanned & edited by Di Pahl & <gg>

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