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    Zesty Lime Custard Pie with Whole Wheat Crust

    clock-icon300 minutes
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    Pixicook editorial team

    A refreshing lime custard pie with a whole wheat crust, topped with a delicate Swiss meringue.

    Ingredients for Zesty Lime Custard Pie with Whole Wheat Crust

    units in
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    units in
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    serves
    10 peoplechevron
    serves
    10 peoplechevron

    Whole Wheat Pie Crust, blind-baked

    each

    Substitute chevron-down

    Sugar

    cups

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    Cornstarch

    cups

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    Diamond Crystal Kosher Salt

    teaspoons

    Substitute chevron-down

    Eggs

    each

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    Lime Zest, from about 4 limes

    tablespoons

    Substitute chevron-down

    Fresh Lime Juice, from about 8 limes

    cups

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    Milk, any percentage

    cups

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    Rosewater, optional

    teaspoons

    Substitute chevron-down

    Swiss Meringue

    0 batch

    Substitute chevron-down

    How to Make Zesty Lime Custard Pie with Whole Wheat Crust

    1. Blind-Bake the Crust

    Prepare your whole wheat pie crust. Blind-bake the crust in a 9-inch glass pie dish until it's a beautiful golden brown. You can do this step up to a week in advance, ensuring that your crust is fully cooked and crisp.

    2. Prepare Custard Filling

    In a 3-quart stainless steel saucier, combine 255 grams of sugar, 42 grams of cornstarch, 1 gram of Diamond Crystal kosher salt, 195 grams of eggs, 7 grams of lime zest, 225 grams of fresh lime juice, and 455 grams of milk. Whisk these ingredients together over medium-low heat. This step is crucial—keep whisking constantly to prevent lumps and ensure even cooking. In about 5 minutes, the mixture will get hot. Continue whisking for another 3 minutes as it thickens. You’ll know it's ready when the custard starts to bubble.

    3. Strain and Pour Custard

    Once the custard is thick, you can strain it through a stainless steel sieve for a silkier texture, though this step is optional. Immediately pour the smooth, cooked custard into your prepared crust.

    4. Prepare Swiss Meringue and Bake

    While the custard sets in the crust, preheat your oven to 375°F (190°C) and prepare your Swiss meringue. Whether you make a full or half batch, whip it to stiff peaks. You can then either pipe the meringue onto the custard using a piping bag with a large star tip or simply spread it with a spoon. Place the pie on a wire rack set on a half sheet pan. This setup helps minimize heat transfer, ensuring your custard stays cool while the meringue browns. Bake the pie for about 15 minutes, until the meringue is well browned.

    5. Cool and Serve

    Allow the pie to cool to room temperature, then refrigerate it for about 3.5 hours. This cooling period is essential for the custard to set properly, resulting in a firm texture that’s no warmer than 60°F (16°C). When you’re ready to serve, cut the pie with a wet knife for clean slices. Enjoy immediately, and store any leftovers wrapped in plastic wrap in the refrigerator for up to a week.

    Variations

    Classic Lemon Meringue Pie

    Use lemon juice and zest to flavor the custard and top with a meringue after the custard is baked and cooled.

    Coconut Cream Pie

    Substitute some of the milk with coconut milk and add shredded coconut into the custard, then top with whipped cream and toasted coconut flakes after cooled.

    Seasonal Fruit Custard Pie

    Fold in fresh or cooked fruit into the custard before baking, or layer the bottom of the crust with thinly sliced fruit.

    Chocolate Silk Pie

    Add cocoa powder and chopped dark chocolate to the custard mixture, then cool and top with whipped cream and chocolate shavings.

    Meringue Topping

    Crown your pie with a light meringue and toast it lightly for a classic yet elegant finish.


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