Fresh And Creamy Lime Pie Recipe

• 1/2 recipe
• , blind-baked according to recipe directions
• 9 ounces sugar (shy 1 1/3 cups; 255g)
• 1 1/2 ounces cornstarch (about 1/3 cup plus 1 tablespoon; 42g)
• 1/4 teaspoon (1g) Diamond Crystal kosher salt; for table salt, use about half as much by volume or the same weight
• 4 large eggs (about 7 ounces; 195g)
• 1/4 ounce lime zest (about 2 tablespoons; 7g), from about 4 limes (see note)
• 8 ounces fresh lime juice (about 1 cup; 225g), from about 8 limes (see note)
• 16 ounces milk,
• (about 2 cups; 455g)
• 1/4 teaspoon
• (optional)
• , full or half batch as desired

1. In a 9-inch glass pie dish, prepare and blind-bake the whole wheat pie crust according to the directions in the recipe. This can be done up to a week in advance; crust can be held at room temperature if wrapped tightly in plastic.
2. In a 3-quart stainless steel saucier, combine sugar, cornstarch, and salt and mix until smooth, then whisk in eggs, lime zest, and lime juice, followed by milk. Cook over medium-low heat, whisking constantly but gently, until hot to the touch, about 5 minutes.
3. Increase heat to medium and continue whisking until thick, about 3 minutes longer. When custard begins to bubble, set a timer and continue whisking for exactly 2 minutes. (This is important to neutralize a starch-dissolving protein found in egg yolks.) Remove from heat and stir in rosewater, if using. Pour into prepared pie crust. For a silkier texture, first strain through a stainless steel sieve, pushing the thick custard through with a flexible spatula.
4. Adjust oven rack to lower-middle position and preheat to 375u0b0F (190u0b0C). Prepare Swiss Meringue as directed, making a half or full batch depending on your own personal preference for meringue. Transfer to a piping bag fitted with a large star tip. Starting at the very edge of the pie, pipe meringue kisses over surface of custard until completely covered. Alternatively, spread meringue over custard with the back of a spoon. Place on a wire rack set inside a half sheet pan (this setup minimizes heat transfer to the custard) and bake pie until meringue is well browned, about 15 minutes.
5. Cool pie to room temperature, then cover loosely in plastic and refrigerate until no warmer than 60u0b0F (16u0b0C), about 3 1/2 hours. Cut with a wet chef's knife, rinsing the blade clean with cold water between slices. Wrapped in plastic, leftovers can be refrigerated up to 1 week.

recipe, directions, sugar, cornstarch, salt, eggs, lime zest, lime juice, milk, batch

Taken from www.seriouseats.com/recipes/2018/01/lime-pie-recipe.html (may not work)