Mexican Lime Pie & Meringue
Mexican Lime Pie & Meringue
Mexican Lime Pie & Meringue.
- 3/4 cup or 1 1/2 sticks unsalted butter, at room temperature, plus more to butter the dish
- 1 tablespoon granulated sugar
- Pinch kosher or coarse sea salt
- 2 egg yolks
- 2 3/4 cups all-purpose flour, plus more to dust the dish and roll out dough
- 1/2 cup whole milk
- 5 large eggs
- 1 cup NESTLÉ LA LECHERA Sweetened Condensed Milk
- 3 tablespoons heavy cream
- Zest of 2 green Mexican limes
- 2/3 cup fresh-squeezed green Mexican lime juice
- 3 egg whites
- 1 cup confectioners' sugar
Butter and dust a 9-inch pie dish with flour.
To make the crust
In a stand mixer fitted with the paddle attachment, beat the butter on medium speed until creamy, about 2 to 3 minutes. Add sugar, salt, and egg yolks, and continue beating until well combined. Reduce speed to low, add a 1/2 cup of all-purpose flour at a time. Lastly add the milk and beat just until the dough is fully combined and comes together. Roll into a ball. Wrap in plastic wrap and let it sit in the refrigerator for a half hour, or until it is firm enough to roll.
Preheat oven to 350° F.
Generously dust your counter and a rolling pin with flour. Roll out the dough into a 1/4-inch thick circle large enough to fit the pie dish. Place the dough on top of pie dish and gently fit it into the inside of the dish, as well as covering the edge. You may cut around the edge with a paring knife. Poke the bottom of the pie crust 10 to 15 times with a fork, as well as 10 to 12 times around the edge. Cover with a layer of aluminum foil or parchment paper, and fill with either pie weights or a cup of dried beans. Place pie dish on a baking sheet and bake in the oven for 20 minutes. Remove from the oven, remove the pie weights or beans and aluminum, and place back in the oven for 8 to 10 more minutes, or until lightly browned. Remove from the oven and let cool.
To make the filling
In a stand mixer fitted with the whisk attachment, beat the eggs on medium speed, until foamy, for a couple of minutes. Pour in the sweetened condensed milk, and continue beating for 1 or 2 minutes. Pour the heavy cream, along with the lime zest and lime juice and continue beating for a couple minutes more, until fully combined and thickened.
Pour lime mixture over pie crust up to the brim (right before it starts to spill!). Place on top of baking sheet and into the oven. Bake for 50 minutes, or until completely set. Remove from the oven.
To make meringue
In the bowl of a mixer fitted with the whisk attachment, beat the egg whites over medium speed until soft peaks start to form, or you start seeing soft shapes in the egg whites as the whisk moves along. Pour in the confectioner’s sugar, 1/4 cup at a time. Continue beating until you achieve meringue consistency: the mixture is shiny, thick and you see deeply marked shapes as the whisk moves along; or if you stop the mixer and raise the whisk, the mixture should hold stiff peaks. With a rubber spatula, spread the meringue on top of the pie, making waves or peaks as you cover the pie. Place on the baking sheet and into the oven for another 10 minutes or until the meringue has set and its top is lightly browned.
Remove from the oven. Let cool. Place in the refrigerator. Serve chilled.