Monday, June 21, 2010

Three Nights of Entertaining and a Yummy Lime Marshmallow Pie
We had a busy weekend. Aya and family came over for dinner Saturday night, a college student moving to America in August came over for dinner Sunday, and a friend Pawan (and friend) came over for dinner Monday. Lets just say we've had a lot of food and conversations to last us the rest of the week. I believe we'll be living off of left overs or cooking up vegetarian meals to compensate for the last three dinners we've had.
I told my mom about the pie I baked Saturday, a Lime Marshmallow pie with home made graham crackers for the crust and home made Marshmallow topping. Not to mention is was superb. Of course she wants to recipe so I figured if I was going to take the time typing, I might as well just post it. If you are so inclined, try making it. You won't be disappointed.

Lime Marshmallow Pie- makes one 9 inch pie (8 servings)
Crust
1 1/4 cups whole wheat flour
3/4 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/8 teaspoon salt
5 tablespoons unsalted butter cut into half inch pieces and chilled
3 tablespoons unsalted butter, melted
2 tablespoons honey
2 tablespoons sugar
Filling
1/2 cup freshly squeezed lime juice
1/2 cup sugar
pinch of salt
3 large eggs
2 large egg yolks
6 tablespoons unsalted butter, cut into pieces
grated zest of 2 limes
Topping
1 envelope of unflavored gelatin
1/4 cup plus 1/3 cup cold water
1/3 cup light corn syrup
1/2 cup sugar
3 large egg whites
1 teaspoon vanilla extract

Instructions
Preheat oven to 375 degrees F. Line a baking sheet with parchment paper or a silicone baking mat. Grease 9 inch pie plate.
To make crust, in a stand mixer fitted with paddle attachment, mix together the flour, cinnamon, ginger, and salt on low speed until combined. Add the 5 Tb chilled butter and mix on medium speed until the butter resembles small grains of rice. Mix in the honey until the dough is smooth. Transfer dough to the baking sheet and pat into a circle about 1/8 inch thick. Bake until the cracker is golden brown and slightly firm to the touch, about 15 minutes. Cool completely.
In a food processor, process about three quarters of the cracker to fine crumbs. Measure 1 1/2 cups crumbs into a small bowl. (snack on left over crackers). Add the 2 tablespoons sugar and 3 tablespoons melted butter to crumbs and mix until evenly moistened. Pat the mixture into the bottom and halfway up the sides of the pie plate. Bake until set, about 10 minutes. Let cool completely.
To make the filling, in a medium nonreactive saucepan, whisk together the lime juice, 1/2 cup sugar, pinch of salt, eggs, egg yolks, 6 Tb butter, and lime zest. Cook over medium heat, stirring constantly, until the mixture thickens and the edges just barely begin to bubble. Don't let it boil. Pour mixture through strainer into cooled pie crust. Bake until filling is just set, about 8 minutes.
Remove pie from oven. Position a rack in the upper third of the oven and increase temp to 450 degrees F.
To make topping, in a small bowl sprinkle the gelatin over the 1/4 cup cold water and allow it to swell for 5 minutes.
In a small saucepan fitted with a candy thermometer, heat the remaining 1/3 cup water with the corn syrup and 1/2 cup sugar over medium high heat. When the sugar syrup reaches 210 degrees F, begin whipping the egg whites in a stand mixer. When the egg whiles are frothy and the syrup reaches 245 degree F, increase the speed to high and slowly dribble the hot syrup into the whipping egg whites. Pour gelatin into the hot saucepan to melt then slowly dribble into the whipping mixture. Add the vanilla and continue whipping until mixture has cooled to room temperature, between 5 and 10 minutes.
Spread topping over pie and create swirls on top. Bake until golden brown, 2-4 minutes.
Serve at room temperature or chilled.

Ok, it's a lot of steps but worth it if we want to wow someone. I keep thinking, "I made my own graham cracker and marshmallow!" After several hours in the fridge the marshmallow kind of falls. But after two days it looks kind of sad. Luckily we were able to get two nights of dessert out of this for company. Let me know if you've got a great new recipe, we're always up for trying something new in our house.

1 comment:

Jill said...

That looks really good, I just copied it off. Hopefully when I start feeeling better I will make it.