Best Creamy Lime Pie Rick Bayless Recipes

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.

BROILED CHIPOTLE CHICKEN WITH CREAMY SPINACH

Steps:

• Marinating the chicken: Combine the chopped canned chipotles with 2 tablespoons of the cream.
• Smear over the chicken breasts, cover and refrigerate for several hours, if time permits, for the chilies to season the chicken.
• Finishing the dish: Lay the chicken breasts in a broiler-proof baking dish just large enough to hold them comfortably.
• Set 6 inches below a very hot broiler and cook until richly brown, 4 to 5 minutes.
• Turn the breasts over, drizzle the remaining 1 cup plus 2 tablespoons cream around them and set under the broiler.
• Cook until the chicken is deep golden and no longer squishy feeling when lightly pressed, 4 to 5 minutes.
• Transfer the chicken to 4 warm dinner plates and keep warm in a low oven.
• Scrape the cream mixture into a medium-large (3- to 4- quart) saucepan and add the broth and the spinach.
• Bring to a boil over high heat and cook, stirring nearly constantly, until the spinach is wilted and the cream is reduced and thick, about 3 minutes.
• Taste and season with salt, then spoon around the chicken breasts and serve right away.

KEY LIME CREAM PIE

Steps:

• In a small bowl, mix crushed cookies and butter. Press onto bottom and up sides of a greased 9-in. deep-dish pie plate. In a large bowl, beat cream until it begins to thicken. Add confectioners' sugar and extract; beat until stiff peaks form. In another large bowl, beat cream cheese, condensed milk and lime juice until blended. Fold in 2 cups whipped cream. Spoon into prepared crust., Top with remaining whipped cream; sprinkle with toasted coconut. Refrigerate until serving, at least 4 hours. If desired, garnish with cherries and limes.

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.

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.