From the tart and fruity to the luscious and gooey, Lomelino's Pies: A Sweet Celebration of Pies, Galettes, and Tarts(Roost Books, 2017), by Linda Lomelino world-renowned baker and food photographer, offers a delicious range of sweet pastries. Beginning with a chapter entitled, “Pie School,” Lomelino shares her secrets to perfecting each step of pie baking, with lessons on crafting perfect dough, tips for choosing fillings and glazes, and advice on pans, storage, and uses for leftovers. Master both classics and innovative additions, including recipes for unusual pie toppings, pie pops, and even gluten-free galettes. The following excerpt is from the “Single-Crust Pies” Chapter.
Lime pie always reminds me of the time when I started my blog many years ago. It was one of my very first Blogposts. I don’t think that I shared my recipe then, and so it’s time to do it now. This version perfectly combines white chocolate and coconut with the tart lime juice.
• 5-1/4 tablespoons (2-2/3 ounces) butter
• 6 ounces digestive biscuits or graham crackers
• 1/4 cup coconut flakes
• 1-3/4 ounces white chocolate
• 1 can (14 ounces) sweetened condensed milk
• 4 egg yolks
• Grated zest and juice of 4 limes (about 6 tablespoons juice)
• 6 tablespoons Turkish or Greek yogurt (10 percent fat)
• 1 cup whipping cream
• 5 tablespoons Turkish or Greek yogurt (10 percent fat)
• 1 ounce (about 2 tablespoons) white chocolate
• Grated zest of 1/2 lime
• A few lime slices
1. Preheat the oven to 350 degrees Fahrenheit.
2. Melt the butter and let it cool.
3. In a food processor, pulse the digestive biscuits, coconut flakes, and white chocolate to fine crumbs. Mix in the melted butter and press the mixture into a pan with a removable bottom.
4. Blind-bake the shell on the middle rack of the oven for 12 to 14 minutes or until the shell begins to color. Remove the pie shell from the oven and let it cool for at least 15 minutes.
1. In a bowl, beat the sweetened condensed milk with the egg yolks, the lime zest and juice, and the yogurt until the mixture is smooth. Pour the filling into the pie shell and bake the pie on the middle rack of the oven for 15 to 17 minutes, or until the filling is firm but still a little wobbly in the center.
2. Remove the pie from the oven and let it cool completely before refrigerating it for at least 2 hours.
Whip the cream with the yogurt until it thickens. Use an ice-cream scoop to mound the cream on the pie. Top the cream with a little slivered white chocolate, grated lime zest, and if you like, a few thin slices of lime.
Tip: If you want to use the egg whites, this pie can be topped with a meringue.
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From Lomelino's Pies by Linda Lomelino, © 2017 by Linda Lomelino. Photographs by Linda Lomelino, © 2017 by Linda Lomelino. Reprinted by arrangement with Roost Books, an imprint of Shambhala Publications, Inc. Boulder, CO.