Pie and Pastry Bible (47 page)

POINTERS FOR SUCCESS FOR THE ITALIAN MERINGUE

See page 578.

UNDERSTANDING

If the egg whites are not cooked, the acidity from the lemon in combination with the cream of tartar will keep the gelatin from thickening the chiffon filling.

If using the meringue shell, the pie must be refrigerated uncovered to prevent the meringue from softening.

FROZEN LIME CHIFFON PIE

T
his is another easy and impressive pie for entertaining. The filling, reminiscent of an airy lime ice cream, is set off by a nut cookie or crumb crust. It can be made three months ahead, but it is most delicious served partially defrosted (like a semifreddo), to soften the texture and enhance the flavor.

SERVES: 8
INGREDIENTS	MEASURE	WEIGHT
	VOLUME	OUNCES	GRAMS
* If making a piped whipped cream border, grate an extra teaspoon of lime zest to use as garnish.
Sweet Nut Cookie Tart Crust, made with walnuts, for a 9-inch pie (page 59), prebaked, or Graham Cracker Nut Crumb Crust for a 9-inch pie (page 67), pressed into the pan and chilled	1 generous cup	10.75 ounces	307 grams
2 large eggs, separated yolks	2 tablespoons + 1 teaspoon	1.25 ounces 37 grams	whites ¼ liquid cup 2 ounces 60 grams
sugar	cup, divided	2.3 ounces	66 grams
salt	a pinch	•	•
finely grated lime zest*	2 teaspoons	•	4 grams
freshly squeezed lime juice	3 tablespoons	1.6 ounces	47 grams
heavy cream	liquid cup	5.3 ounces	153 grams
cream of tartar	¼ teaspoon	•	•
optional: ½ recipe whipped cream (see pages 551-553), for piping	1 cup	4.3 ounces	122 grams

EQUIPMENT

A 9-inch pie pan

Make the dough, page 59. Roll and shape the dough and transfer it to the pan and prebake it (see pages 50-54), or press it into the pan and chill it (see page 69).

Chill a medium bowl and beaters for whipping the cream.

Have a fine strainer suspended over a medium mixing bowl ready near the range.

In a double boiler suspended over boiling water (the bottom of the upper container should not touch the water), stir together the yolks, 3 tablespoons of the
sugar, and the salt, lime zest, and lime juice until blended. Heat the mixture, stirring constantly, to just below the boiling point (170° to 18°F.), stirring constantly. Steam will begin to appear and the mixture will be slightly thicker than heavy cream. It will leave a well-defined track when a finger is run across the back of the spoon. Immediately remove from the heat and pour into the strainer, scraping up the thickened custard that has settled on the bottom of the pan. Chill the mixture until cold.

In the chilled bowl, beat the cream just until stiff peaks form when the beater is raised. Using a large whisk or rubber spatula, fold the whipped cream into the chilled custard.

In a medium bowl, beat the egg whites on low speed until foamy. Add the cream of tartar, raise the speed to medium, and beat until soft peaks form when the beater is raised slowly. Continue beating while adding about 1 tablespoon of the remaining sugar. Raise the speed to high, beat in the remaining sugar, and continue to beat until stiff peaks form when the beater is raised. Using a whisk or rubber spatula, fold the beaten whites into the egg yolk mixture in two parts until uniform in color. Finish by using a rubber spatula to reach to the bottom.

Pour the mixture into the prepared pie crust, smoothing the surface to make it even. Freeze for at least 6 hours. Cover tightly with plastic wrap after the surface is frozen solid, about 1 hour. Transfer the pie from the freezer to the refrigerator 1 to 2 hours before serving. If desired, decorate with a border of piped whipped cream sprinkled lightly with lime zest.

STORE

Frozen (
without
the whipped cream border), up to 3 months.

UNDERSTANDING

The filling is very similar to the Lemon Angel Chiffon Pie, except that instead of butter, it has a little more cream in the filling and instead of using gelatin to set the texture completely, it is frozen.

GINGERY PEAR CHIFFON TART

T
his pie is a symphony of contrasting textures: A billowy filling of pear chiffon is nestled in a crisp ginger cookie tart crust and topped with a spiral of pear slices, accentuated by a fine dark line of peel and glistening with a glaze of pear syrup. This pie would be ideal for a gala dinner. It is not very difficult to prepare and the crust and poached pears can be made a day ahead.

SERVES: 8
INGREDIENTS	MEASURE	WEIGHT
	VOLUME	OUNCES	GRAMS
*Bosc pears can be sustained, but they must be peeled.
†Cornstarch can be substituted, but the glaze will be slightly cloudy. If using cornstarch, the glaze must reach a full boil and simmer for 1 minute. Alternatively, do not reduce the syrup but add ¾ teaspoon gelatin. Allow to sit for 5 minutes, then heat until the gelatin has dissolved. Stir over ice water until syrupy and glaze the pie at once. This glaze is thicker of necessity to adhere to the pears, but it is also very clear.
Sweet Ginger Cookie Tart Crust for a 9½-inch tart (page 58), prebaked	1 cup	10 ounces	288 grams
Poached Pears 2 large ripe but firm Barttett pears, unpeeled*		1 pound	454 grams
water	1½ liquid cups	12.5 ounces	354 grams
freshly squeezed lemon juice	2 teaspoons	0.3 ounce	10 grams
Poire William eau-de-vie	2 tablespoons	1 ounce	28 grams
sugar	¼ cup	1.75 ounces	50 grams
vanilla bean, split lengthwise	1 inch	•	•
Custard Filling sugar	2 tablespoons	1 ounce	25 grams
salt	a pinch	•	•
gelatin	1½ teaspoons	•	5 grams
3 large egg yolks	3½ tablespoons	2 ounces	56 grams
reserved syrup from poaching pears	(¾ cup)	(7 ounces)	(200 grams)
heavy cream	½ cup	4 ounces	116 grams
Meringue 1 egg white	2 tablespoons	1 ounce	30 grams
cream of tartar	teaspoon	•	•
sugar	2½ tablespoons	1 ounce	31 grams
Poire William eau-de-vie	1 tablespoon	0.5 ounce	14 grams
Glaze reserved syrup from poaching pears	(¾ cup)	•	•
arrowroot†	1 teaspoon	•	•

EQUIPMENT

A 9½-inch tart pan with a removable bottom

Make the dough (page 58). Roll and shape it and transfer it to the pan and prebake it (see pages 50-54).