We Visited Inka Fé – Restaurant Review
This post is a sum up of our visit to Inka Fé, a Peruvian bakery in Great Neck, Long Island
“Caigua Rellena”
Caigua, stuffed with beef, and veggies, served over rice.
“Anticuchos”
Beef heart skewers, marinated in spices and in a Peruvian pepper paste, served with potatoes/corn with a spicy sauce.
“Seco de Mariscos”
“Seco de Mariscos”, is a creamy stew with some seafood, great aroma, and texture in one quick dish.
“Lasagna de Ají de Gallina”
Ají de Gallina (Creamy spicy hen stew) turned into a Lasagna
“Pollo a la Brasa”
Peruvian blackened chicken, rotisserie chicken, one of the most iconic Peruvian dishes.
“Causa Escabechada”
Causa Escabechada, Spicy Sour Potato dough, served with Fish Escabeche on top
“Chupe de Camarones”
Chupe de Camarones, Peruvian style shrimp soup, has a thick texture, has some sweet, spicy, flavors.
“Kam Lu Wantan”
Chifa dish, saute meats and veggies served with a sweet-sour tamarind sauce and wontons.
“Pan con Chicharron”
Pan con chicharron is a pork belly sandwich, full of textures and flavors!
“Carapulcra Pork & Potato Stew”
Peruvian Carapulcra is a dried potato stew, that has pork, peanuts on it full of flavor and history.
¿En otro idioma? – Different lang?
“Pie de Limón”
Today I am sharing with you my recipe of Pie de Limón, this dessert is the Latin American version of a Lime Pie.
I will be totally honest with you, This dessert is my favorite, I always make this dessert for my birthday. When I was a kid, at home no one really cooked desserts, the only way I could get Pie de Limón was on the bakeries. This was hard for me because I got to try my favorite dessert once or twice a year, my family did not like it that much and I guess that is why I love this dessert so much. Once I got into cooking, I tried several times to make Pie de Limón, I failed several times but then I learned from my mistakes and the recipe I am sharing with you today is an easy one.
This recipe is easy since you will be using cookies as the “crust” for the Pie de Limón, some people like it, I personally prefer a traditional pie crust since it provides a different texture, and you can tweak it more but if you never made this dessert before I suggest you to go for the cookie pie crust.
"Pie de Limón"
Ingredients
Crust
- 1.5 cups of crushed vanilla cookies
- pinch of Salt
- 1/2 cup of Unsalted Butter at room temperature
Filling
- 1 tablespoon of Lime Zest
- 400 gr of Sweetened Condensed Milk
- 1/2 cup of Sour Cream (optional)
- 5 Egg yolks
- pinch of Salt
- 1/2 cup of Lime Juice
- 1 oz Peruvian Pisco
Merengue
- 5 Egg whites
- 1/2 cup of White sugar
- 1 tsp Cornstarch
- 1 tbsp of Lime Juice
- Pinch of Salt
Instructions
Crust
- integrate the butter with the other ingredients, butter your Pie mold, then put your dough into it, bake at 325 F / 160 C for 5 min and let it cool.
Filling
- Add ingredients to a bowl and stir until combine do not overbeat just fold gently then pour the filling into your baked crust and let it cook at 325 F / 160 C for 25 min then check if the center is runny let it cook for another 5 min.
Meringue
- In a metal bowl add egg whites and sugar, take the bowl into a water bath and stir until the sugar is dissolved.
- Once it is dissolved, with the help of a hand mixer start beating until you get soft picks, then add the other ingredients and keep whisking until the bowl is cold.
- Put the meringue on a piping bag and start putting on to of the pie then broil at 350F /180C for 5 min or until golden.
Notes
- Having your eggs at room temperature is a must, otherwise, your meringue won't have the right consistency.
- Do not overcook your pie filling, as long as it is not runny it will be fine if you want to be precise when the center is at 70C - 21 F the pie is ready.
Pie de Limón is not hard to make, in fact, is really easy, If I only knew how to make it when I was a child, I probably would have been a super chubby kid. Having your ingredients at room temperature is important when making this dessert.
Use vanilla cookies that are not so sweet since the filling has sweetened condensed milk and you don’t want to end with a dessert that is way too sweet.
In my experience a swiss meringue goes really well with a Pie de Limón however, you could try different toppings, you could use cream cheese + lime zest + lime juice as a topping for your pie.
Here is a tip, do not overcook your filling, you want the center to be cooked and not runny, this pie will get thicker as it cools, keep that in mind when it’s on the oven.
I won’t lie, every time I make this I end up eating like 4 to 5 slices, I know, I am a monster but hey in my defense I don’t cook it often.
What kind of pie do you like the most? comment below
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