Creamiest Lime Cream Meringue Pie - Tuesdays with Dorie

Tuesday, August 25, 2009

Creamiest Lime Cream Meringue Pie - Food Librarian

For this week's Tuesdays with Dorie selection, Linda of Tender Crumb decided on Creamiest Lime Cream Meringue Pie on page 337 of Dorie's book, Baking: From My Home to Yours.

Have you checked out my friend Linda's blog, Tender Crumb? She's well on her way to being a superstar pastry chef! Everything she makes is yummy and pretty. And, as I learned after a trip with JustJenn, two food bloggers should not shop at Surfas together...it is simply an exercise in enabling. Linda is a UCLA Bruin too (Sproul Hall rocks!) Awesomeness!

Creamiest Lime Cream Meringue Pie - Food Librarian
I had some issues with the cream. You need to get it to 180 degrees....but I was using "new math" or something and only got it to 150 degrees.

First, my digital thermometer didn't work (hum, digital thermometers need batteries...duly noted). Then, I tried to use a candy thermometer and "manual/non-digital" thermometer. But I couldn't get it up to 180. Sure, I got thickness. Dorie says the filling "will start to thicken and the whisk will leave tracks." Dude, I had more tracks than Sid & Nancy. But I only had 145-150 degrees.

As I was trying to hold the metal pan over a double boiler with a potholder as well as the thermometer with the left hand, and whisk with my right hand, the pan kept moving around...letting out some of the steam. I was getting such a facial. Who knew the spa qualities of this dessert?!

Finally, after 12 minutes, I had a thick cream that tasted good and gave up on the temperature. It was cooked and wouldn't kill anyone, I decided! :)

Creamiest Lime Cream Meringue Pie - Food Librarian
I found that I wanted to make just a small dessert so I deconstructed it and laid some graham crackers on the bottom, the cream and a little meringue that I piped out and broiled a bit.

Creamiest Lime Cream Meringue Pie - Food Librarian
Thanks Linda for a fun pick! I'm going to try it again and make the full size dessert!

Be sure to check out the other Tuesdays with Dorie bakers!

Recipe:
Dorie's book, page 337, Baking: From My Home to Yours.
Linda's blog, Tender Crumb: Creamiest Lime Cream Meringue Pie
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43 comments:

Justin said... [Reply to comment]

this looks great, but your story about the thermometer sounds so familiar to me. i've totally been in that situation before.

Rosa's Yummy Yums said... [Reply to comment]

A very interesting way of serving lime pie! Wonderful!

Cheers,

Rosa

pinkstripes said... [Reply to comment]

I love your deconstructed version. I had issues with the temp too. It got super thick, so I gave up.

Erin said... [Reply to comment]

Love the deconstruction! I'm a Bruin, too (Rieber Hall)!

Barbara Bakes said... [Reply to comment]

I should deconstruct some desserts and save a ton of calories! Great idea!

Nichi said... [Reply to comment]

Geesh how do you come up with these things! Deconstructed pie looks so good.

Surfas is evil... I never walk out of there with specifically what I came for and actually sometime I forget what I went for. I do like how they rearranged the store tho- much better traffic flow.

Snooky doodle said... [Reply to comment]

Ha I like your presentation :)And it s nice to have a facial too :)
Visit my new blog at http://snookysrecipedoodles.blogspot.com/

Kim said... [Reply to comment]

I had the same problems with my cream. No one got sick so I figure I cooked it well enough. I love the deconstructed pie. Looks wonderful.

bakingwiththeboys said... [Reply to comment]

I had the same issues with temperature and came to the same conclusion. Love your deconstructed look.

Esi said... [Reply to comment]

Even with the cream problems, this looks sensational. What a creative idea for a small portion.

Maria said... [Reply to comment]

Fabulous photos! Love the presentation!

oneordinaryday said... [Reply to comment]

I love your presentation! Super creative and fun!!

Jennifer said... [Reply to comment]

I love the creative license you took with this one! Your dessert looks mouth watering!!!

Mary Jo said... [Reply to comment]

deconstructed pie, i love it! surfas is dangerous but oh so fun

SUGAR B said... [Reply to comment]

Deconstruction is so cool!

I like your version! Looks wonderful; wish I can have some. ;)

CB said... [Reply to comment]

I LOVE your deconstructed lime meringue pie! You got all Top Chef with your plating skills. tehee... Next time I go to Surfas we HAVE TO meet up. I'm all about the enabling too. HA HA! I'm giving this pie the 8-clap. P *clap* I *clap* E *clap*
Clara @ ihearfood4thought

Mary Ann said... [Reply to comment]

I love how you deconstructed this pie. It looks fabulous- so chic!

Di said... [Reply to comment]

Very cool presentation. =)

steph- whisk/spoon said... [Reply to comment]

very nice! i'd spend fifteen bucks on this in a restaurant, for sure! :)

Linda said... [Reply to comment]

Mary, In my book you win the award for the most creative presentation of your pie! (and I'm not just saying that because you're a Bruin ...and a fellow Sproul-ite)

Your mere mention of Surfas has me planning my next shopping expedition...care to join me? ;)

mike said... [Reply to comment]

Wasn't that just the most awkward setup (therm/double boiler/whisk)? Turned out great though - although I seriously doubt any of my thermometers are accurate! Love the piping technique - quite clever and wonderful!

Judy said... [Reply to comment]

Oh my. Great librarian minds must think alike! I came this close to making a deconstructed version like yours, but decided to go ahead with a regular pie crust. Next time . . .

Corri said... [Reply to comment]

Very clever way to save the recipe! I think a note should be added in the book about the extra hands required for the double boiler, thermometer, mixing, balancing act required.

myfamousrecipe said... [Reply to comment]

Mine wouldn't reach the proper temperature either. At one point, it dipped backwards from 160 to 150, and that's when I decided to call it quits. The consistency was great and we all lived to tell the tale.

2.46% said... [Reply to comment]

Wow, your custard looks yummy! I like your deconstruction experiment.

Irina@PastryPal said... [Reply to comment]

Very clever interpretation of the dessert. Looks silky smooth and delectable.

Cathy said... [Reply to comment]

I didn't even get close to temperature either, so I just stopped when it looked "creamy." Some people invest in stocks, I invest in cooking thermometers - yet I have yet to find one that works in liquid. Oh well - I love your pie, and your presentation!

The Blonde Duck said... [Reply to comment]

I love how it's cute and little!

Finsmom said... [Reply to comment]

This is such a cool idea - so fresh and elegant!

jillbert said... [Reply to comment]

Your deconstructed version looks so cool! I especially like the crumbs on the plate.

Pamela said... [Reply to comment]

Ha!! More tracks than Sid & Nancy! Too funny. I love the presentation, it's gorgeous.

Ingrid said... [Reply to comment]

That last photo is a winner! I like how you deconstructed Dorie's pie. Very cool!
~ingrid

Anh said... [Reply to comment]

This is so unique! I love it.

Liz said... [Reply to comment]

Cute! I love the fresh take on this pie. And as one who had similar temperature issues with the cream, I can completely relate.

justJENN said... [Reply to comment]

NEW MATH!

My friend and I joke that Dorie recipes NEVER go the way they are supposed to. Which is why I don't make her recipes I just live through you, sista. ;)

spike. said... [Reply to comment]

more tracks than sid and nancy! love it. and love your variation

Steph said... [Reply to comment]

Gorgeous presentation Mary!

Katrina said... [Reply to comment]

LOVE your little deconstructed lime pie! So fun, cute and yummy looking.

eatme_delicious said... [Reply to comment]

Love this deconstructed version! Looks delicious. Whenever I make custard/curd there seems to be some issue either with the temperature or the time but thankfully it always turns out. Of course now that I've said that all future curds/custards are going to be overcooked or runny!

Anonymous said... [Reply to comment]

You need to be a contestant on Top Chef. Seriously, you need to apply! xoxo Racheal

Charli said... [Reply to comment]

Your deconstruction is beautiful! I am inspired!

April said... [Reply to comment]

Love it! The deconstruction is great.

Engineer Baker said... [Reply to comment]

How clever! I never remember to try deconstructing things, but yours just looks curiously homey and classy at the same time. Gorgeous!

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