Tequila lime pie with banana whipped cream - bon appetit

8 servings

Ingredients

Quantity Ingredient
1¼ cup All purpose flour
¾ teaspoon Salt
⅓ cup Chilled solid vegetable shortening, cut into pieces
5 tablespoons Chilled unsalted butter, cut into pieces
7 tablespoons (about) ice water
10 larges Egg yolks
1 cup Sugar
½ cup Fresh lime juice
½ cup Tequila
2 teaspoons Grated lime peel
½ cup (1 stick) unsalted butter, cut into pieces
1 small Very ripe banana, peeled
1 cup Chilled whipping cream
1 tablespoon Powdered sugar

Directions

CRUST

FILLING

TOPPING

FOR CRUST: Combine flour and salt in processor. Add shortening and butter and cut in using on/off turns until mixture resembles coarse meal. Using on/off turns, gradually blend in enough water until mixture forms moist clumps. Gather dough into ball; flatten into disk. Wrap in plastic and chill 30 minutes. (Can be made 1 day ahead.) Preheat oven to 350'F. Roll out dough on floured surface to 16-inch round. Transfer to 9-inch-diameter glass pie dish. Cut off excess dough, leaving ½-inch overhang. Fold overhang under to form double-thick edge. Crimp edge decoratively. Pierce crust all over with fork. Bake until crust is golden, piercing bottom if crust bubbles, about 35 min- utes. Transfer to rack and cool.

FOR FILLING: Whisk first 5 ingredients in top of double boiler to blend. Set over simmering water and whisk until custard thickens and registers 170'F on candy thermometer, about 4 minutes. Remove from over water. Add butter and whisk until melted. Cool slightly. Pour filling into crust. Refrigerate until filling sets, at least 3 hours or overnight.

FOR TOPPING: Puree ripe banana in processor. Using electric mixer, beat cream and sugar in medium bowl to stiff peaks. Fold banana into cream.

Spoon topping over pie. (Can be prepared 2 hours ahead; r@gerate.) Cut into wedges and serve.

Bon Appetit/January/1994 Scanned & edited by Di Pahl & <gg>

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