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.