Creamy Lime Pie Rick Bayless Recipes

CREAMY LIME PIE

Steps:

• For the crust, combine the flour, butter, shortening (or lard), salt, and sugar in a food processor. Pulse until the flour looks a little damp (rather than powdery), with tiny bits of fat still visible. Alternatively, combine the ingredients in a large bowl and quickly work the fats into the flour with a pastry blender.
• Add 1 to 2 tablespoons ice water. Continue to pulse the dough until it comes together in rough, stiff clumps; if there is unincorporated flour in the bottom of the bowl, sprinkle in a little more ice water.Transfer the dough into a bowl and gather together into a flat disk. Wrap in plastic and chill at least 1 hour.
• On a lightly floured surface, roll the dough into a 12-inch circle. Transfer to a 9-inch pie pan. Crimp the edge, trim off excess dough, and chill for 1 hour.
• Preheat the oven to 400 F. Lightly oil a 15-inch piece of foil and lay it, oiled-side down, onto the crust; press down to line the crust snugly. Fill with beans or pie weights. Bake until the edges begin to brown, 10 to 15 minutes.
• Reduce the oven temperature to 350 degrees F. Carefully remove the beans (or weights) and foil; return the crust to the oven and bake until it no longer looks moist, 8 to 10 minutes. If it bubbles at this point, gently press it down with the back of a spoon. Brush the beaten egg yolk over the crust, then let cool completely, 1 hour.
• For the filling, whisk together the lime zest, eggs, all-purpose flour, and sugar in a large bowl. Stir in the cream, lime juice, orange juice, and orange liqueur.
• Pour the filling into the cooled, parbaked pie crust. Place the pie in the lower third of the 350 F oven and bake until nearly set in the center (a knife inserted halfway between the edge and the center should come out clean), 40 to 45 minutes.
• Remove pie from oven and cool on a wire rack; serve still warm if you can, dusted with powdered sugar and garnished with whipped cream and fresh lime zest.

CREAMY CHICKEN ENCHILADAS

Steps:

• Roast the tomatoes and chiles on a baking sheet 4 inches below the broiler until they're darkly roasted with blackened and blistered spots, 5-6 minutes per side. (If using canned tomatoes, drain the tomatoes and set aside. Toast the chiles in a small dry skillet over medium heat, turning regularly, until they're soft and splotchy-black, about 5 minutes.)
• Dice the onion, reserving a few rings for garnish. Heat the oil in a large, heavy-bottomed pot over medium heat; cook the diced onions, stirring regularly, until golden, about 7 minutes. Meanwhile, remove the tomatoes and chiles from the oven and cool.
• Working over your baking sheet, pull off and discard the blackened tomato skins and, for round tomatoes, cut out the hard "cores" where the stems were attached. Transfer tomatoes and chiles to a food processor or blender, along with all the juices on the baking sheet. Blend to a smooth purée.
• Add the puréed tomatoes and chiles to the onions and cook, stirring, until they darken in color and thicken to the consistency of tomato paste, 7-8 minutes. Stir in the broth, partially cover, and simmer 15 minutes. Whisk in the sour cream and season with 1 teaspoon of salt.
• Lay the tortillas out on a baking sheet (2 sheets if you have them, for more even heating), and lightly brush both sides of the tortillas with lard or oil. Bake at 350 degrees F just long enough to warm through and soften, about 3 minutes. Stack the tortillas and cover with a towel to keep them warm and pliable.
• Spread about ¼ cup of the sauce over the bottom of four to six 9-inch individual oven-proof serving dishes, or smear about 1 cup of the sauce over the bottom of a 13x9-inch baking dish. Working quickly while the tortillas are still pliable, roll a portion of the chicken into each tortilla, then line them up in the dishes, seam-side down. Cover with the remaining sauce, then sprinkle with the cheese. Bake until the enchiladas are hot and the cheese has browned slightly, about 15 minutes.
• Garnish the enchiladas with reserved onion rings and cilantro sprigs before serving.

CREAMY LIME PIE (RICK BAYLESS)

Steps:

• Preheat oven to 350 degrees.
• Crack the eggs into a large bowl; measure in the lime zest, sugar, and masa harina or flour, and beat by hand until thoroughly combined.
• Stir in 1 cup plus 2 tablespoons of the creme fraiche, lime juice, orange juice, and orange liqueur.
• Pour this mixture into the prebaked pie shell, set in the lower third of the oven, and bake until nearly set in the center ( a knife inserted halfway between the edge and the center should come out clean), about 45 minutes. Note: mine took over 55 minutes before it was baked.
• I suggest putting an aluminum foil rim covering just the crust up so that crust does not get too dark. I make 4 skinny foil strips and then just lay them over the crust trying not to cover the filling any more than necessary. My crust in photos are too dark b/c I waited 15 minutes before putting them on, and with the filling being so wiggly why not just move it one less time?.
• Cool slightly; serve warm, dusted with powdered sugar and with fruit sauce dribbled around.

CREAMY LIME PIE

Steps:

• 1. The dough. Measure the flour, butter, and shortening (or lard) into a bowl or a food processor fitted with the metal blade. Quickly work the fats into the flour with a pastry blender or pulse the food processor until the flour looks a little damp (not powdery) but tiny bits of fat are still visible. If using the food processor, transfer the mixture to a bowl.
• Mix together the sugar, salt and 2 tablespoons of ice water. Using a fork, little by little work the ice-water mixture into the flour mixture. The dough will be in rough, rather stiff clumps; if there is unincorporated flour in the bottom of the bowl, sprinkle in a little more ice water and use the fork to work it together. Press the dough together into a flat disk, wrap in plastic, and refrigerate at least 1 hour.
• On a lightly floured surface, roll the dough into a 12-inch circle. Transfer to a 9-inch glass pie pan (I find it easiest to roll the dough onto the rolling pin, then unroll it onto the pie pan). Decoratively crimp the edge and trim the excess dough. Refrigerate 30 minutes.
• 2. Prebaking the crust. Heat the oven to 400 degrees. Lightly oil a 15-inch piece of foil and lay it, oiled-side down, into the crust (heavy duty foil is too stiff to work here); press down to line the crust snugly. Fill with beans or pie weights and bake about 15 minutes, until beginning to brown around the edges. Reduce the oven temperature to 350 degrees. Carefully remove the beans (or weights) and foil, return the crust to the oven and bake 8 to 10 minutes, until it no longer looks moist. (If it bubbles at this point, gently press it down with the back of a spoon.) Brush the beaten egg yolk over the crust, then let cool completely.
• 3. The Filling. Crack the eggs into a large bowl; measure in the lime zest, sugar and masa harina or flour, and beat by hand until thoroughly combined. Stir in the thick cream, lime juice, orange juice and orange liqueur.
• 4. Baking the pie. Pour the filling into the prebaked pie shell, set in the lower third of the 350-degree oven, and bake until nearly set in the center (a knife inserted halfway between the edge and the center should come out clean), about 45 minutes.
• Cool slightly; serve warm, dusted with powdered sugar and with sauce dribbled around.
• Advance Preparation
• This delicate pie is best served shortly after it is baked.