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!
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! :)
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:
this looks great, but your story about the thermometer sounds so familiar to me. i've totally been in that situation before.
A very interesting way of serving lime pie! Wonderful!
Cheers,
Rosa
I love your deconstructed version. I had issues with the temp too. It got super thick, so I gave up.
Love the deconstruction! I'm a Bruin, too (Rieber Hall)!
I should deconstruct some desserts and save a ton of calories! Great idea!
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.
Ha I like your presentation :)And it s nice to have a facial too :)
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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.
I had the same issues with temperature and came to the same conclusion. Love your deconstructed look.
Even with the cream problems, this looks sensational. What a creative idea for a small portion.
Fabulous photos! Love the presentation!
I love your presentation! Super creative and fun!!
I love the creative license you took with this one! Your dessert looks mouth watering!!!
deconstructed pie, i love it! surfas is dangerous but oh so fun
Deconstruction is so cool!
I like your version! Looks wonderful; wish I can have some. ;)
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
I love how you deconstructed this pie. It looks fabulous- so chic!
Very cool presentation. =)
very nice! i'd spend fifteen bucks on this in a restaurant, for sure! :)
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? ;)
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!
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 . . .
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.
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.
Wow, your custard looks yummy! I like your deconstruction experiment.
Very clever interpretation of the dessert. Looks silky smooth and delectable.
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!
I love how it's cute and little!
This is such a cool idea - so fresh and elegant!
Your deconstructed version looks so cool! I especially like the crumbs on the plate.
Ha!! More tracks than Sid & Nancy! Too funny. I love the presentation, it's gorgeous.
That last photo is a winner! I like how you deconstructed Dorie's pie. Very cool!
~ingrid
This is so unique! I love it.
Cute! I love the fresh take on this pie. And as one who had similar temperature issues with the cream, I can completely relate.
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. ;)
more tracks than sid and nancy! love it. and love your variation
Gorgeous presentation Mary!
LOVE your little deconstructed lime pie! So fun, cute and yummy looking.
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!
You need to be a contestant on Top Chef. Seriously, you need to apply! xoxo Racheal
Your deconstruction is beautiful! I am inspired!
Love it! The deconstruction is great.
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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