"Pie de Limón"
Peruvian style Lime Pie
Servings 8 slices
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.
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