Tuesday, August 25, 2009

Creamiest Lime Cream Meringue Pie - Tuesdays with Dorie

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

43 comments:

  1. JustinAugust 25, 2009 at 10:41 AM

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

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  2. Rosa's Yummy YumsAugust 25, 2009 at 10:42 AM

    A very interesting way of serving lime pie! Wonderful!

    Cheers,

    Rosa

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  3. AnonymousAugust 25, 2009 at 10:54 AM

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

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  4. AnonymousAugust 25, 2009 at 11:00 AM

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

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  5. Barbara BakesAugust 25, 2009 at 11:30 AM

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

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  6. NichicakesAugust 25, 2009 at 11:55 AM

    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.

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  7. Snooky doodleAugust 25, 2009 at 12:01 PM

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

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  8. Soy*BabyAugust 25, 2009 at 12:23 PM

    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.

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  9. AnonymousAugust 25, 2009 at 12:28 PM

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

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  10. EsiAugust 25, 2009 at 12:32 PM

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

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  11. MariaAugust 25, 2009 at 1:02 PM

    Fabulous photos! Love the presentation!

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  12. oneordinarydayAugust 25, 2009 at 4:05 PM

    I love your presentation! Super creative and fun!!

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  13. JenniferAugust 25, 2009 at 4:11 PM

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

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  14. Mary JoAugust 25, 2009 at 5:26 PM

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

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  15. betty geekAugust 25, 2009 at 5:42 PM

    Deconstruction is so cool!

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

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  16. CBAugust 25, 2009 at 6:41 PM

    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

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  17. Mary AnnAugust 25, 2009 at 6:49 PM

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

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  18. DiAugust 25, 2009 at 7:31 PM

    Very cool presentation. =)

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  19. steph- whisk/spoonAugust 25, 2009 at 8:50 PM

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

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  20. LindaAugust 25, 2009 at 9:59 PM

    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? ;)

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  21. mikeAugust 25, 2009 at 10:35 PM

    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!

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  22. JudyAugust 26, 2009 at 12:07 AM

    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 . . .

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  23. CorriAugust 26, 2009 at 5:45 AM

    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.

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  24. AnonymousAugust 26, 2009 at 7:10 AM

    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.

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  25. 2.46%August 26, 2009 at 10:35 AM

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

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  26. Irina@PastryPalAugust 26, 2009 at 10:47 AM

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

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  27. CathyAugust 26, 2009 at 12:02 PM

    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!

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  28. The Blonde DuckAugust 26, 2009 at 2:10 PM

    I love how it's cute and little!

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  29. Creative Classroom CoreAugust 26, 2009 at 4:27 PM

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

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  30. AnonymousAugust 26, 2009 at 4:35 PM

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

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  31. PamelaAugust 26, 2009 at 5:43 PM

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

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  32. Ingrid_3BsAugust 26, 2009 at 7:19 PM

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

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  33. AnhAugust 26, 2009 at 9:06 PM

    This is so unique! I love it.

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  34. LizAugust 26, 2009 at 10:19 PM

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

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  35. AnonymousAugust 26, 2009 at 11:02 PM

    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. ;)

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  36. spike.August 27, 2009 at 6:42 AM

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

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  37. StephAugust 27, 2009 at 8:36 AM

    Gorgeous presentation Mary!

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  38. KatrinaAugust 27, 2009 at 10:14 AM

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

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  39. eatme_deliciousAugust 27, 2009 at 10:40 AM

    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!

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  40. AnonymousAugust 27, 2009 at 5:19 PM

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

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  41. CharliAugust 28, 2009 at 8:14 AM

    Your deconstruction is beautiful! I am inspired!

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  42. AprilAugust 31, 2009 at 9:15 AM

    Love it! The deconstruction is great.

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  43. Engineer BakerAugust 31, 2009 at 6:07 PM

    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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