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KEY LIME PIE
Makes one 9-inch pie
INGREDIENTS
1/3 recipe Sugar Dough (see separate recipe, page 16)
4 eggs
4 egg yolks
2/3 cup sugar
1 cup Key lime juice
6 tablespoons (3 ounces) unsalted butter, cut into small pieces
1 to 2 tablespoons sugar for carmelizing
METHOD
1. Preheat the portable oven to 375°.
2. With the Sugar Dough, line a 9-inch fluted tart tin with a removable
bottom. Line the shell with coffee filters or parchment paper, then fill with
pie weights or dry beans. Bake the shell for 20 minutes, or until golden
brown around the edges. Cool the shell and remove pie weights or beans
and papers.
3. Combine the eggs, and egg yolks in a large stainless steel bowl. Whisk
in the sugar thoroughly, then whisk in the lime juice.
4. Place the bowl over hot but not boiling water. Whisk vigorously until the
mixture is light and thick. It should mound on itself when a little of it is
dropped from the whisk.
5. Remove the bowl from the heat and distribute the butter over the top of
the filling. When the butter has melted, fold it into the filling.
6. Turn the mousse into the tart shell and smooth the top with a long metal
spatula. Chill.
PRESENTATION
Sprinkle the additional sugar over the top of the pie and carmelize the pie under a
very hot broiler or with a small blow torch. Remove the pie from its ring and transfer it
to a flat serving dish, removing the metal bottom. Cut into wedges and serve.
SUGAR DOUGH
Use this recipe with the following pie recipe.
Makes about 1 1/2 pounds or two 9-inch tart shells
INGREDIENTS
2 1/3 cups cake or pastry flour
1/3 cup sugar
1/2 pound (2 sticks) unsalted butter, chilled, cut into small pieces
2 egg yolks
1 or 2 tablespoons heavy cream
METHOD
1. In a food processor fitted with the steel blade, combine the flour and
sugar. Add the butter and process until the texture resembles fine meal.
2. In a small bowl, whisk together the yolks and 1 tablespoon of the cream.
Scrape into the machine and process until a ball begins to form, using
the additional tablespoon of cream, if necessary. Remove the dough from
the machine, and on a lightly floured surface, press down into a circle.
Wrap in plastic wrap and refrigerate for at least 1 hour.
3. Use as needed.
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