Ingredients for Creamy Lime Pie Rick Bayless
- Pie Shell
- 4 large eggs (at room temperature)
- 5 teaspoons lime zest (from about 4 limes)
- 1 ½ cups granulated sugar
- All Purpose Flour
- 1 ¼ cups crème fraîche (or crema mexicana) (at room temperature)
- Fresh Lime Juice
- Fresh Orange Juice
- 2 tablespoons orange liqueur
- Powdered sugar, for dusting
- Your favorite fruit sauce (e.g., crimson prickly pear sauce)
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How to Make Creamy Lime Pie Rick Bayless
- Preheat oven to 350°F (175°C).
- In a large bowl, whisk together 4 large eggs at room temperature.
- Add 5 teaspoons lime zest, 1 ½ cups granulated sugar, and 1 cup all-purpose flour (substituting for masa harina). Whisk until well combined.
- Stir in 1 ¼ cups crème fraîche (or crema mexicana) at room temperature, ½ cup freshly squeezed lime juice, ¼ cup freshly squeezed orange juice, and 2 tablespoons orange liqueur.
- Pour the mixture into a pre-baked 9-inch pie crust.
- Place the pie in the lower third of the oven. Bake for 40-45 minutes, or until the filling is almost set but still slightly jiggly in the center.
- To prevent over-browning of the crust, loosely cover the edges with aluminum foil strips during the last 15-20 minutes of baking.
- Let the pie cool slightly before serving.
- Serve warm, dusted with powdered sugar, and drizzled with your favorite fruit sauce.
Nutrition Information (Approximate per serving)
Sodium
6 g
Sugar
75g
Fat
50g
Carbs
11g
