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Accurate’s Spring Pie

Celebrate Pi Day with this delicious dessert…or enjoy whenever you’d like! We’d do the same!

Accurate's Spring Pie | Accurate Electric, Plumbing, Heating and Air


Lime Curd
1 cup fresh lime juice
3 large eggs
3 large egg yolks
3/4 cup sugar
1/2 cup (1 stick) unsalted butter, room temperature
1/2 teaspoon unflavored gelatin
3/4 cup chilled heavy cream

Blackberry Compote
1 cup fruity red wine, such as Shiraz or Cabernet Sauvignon
1/2 cup sugar
3 cups blackberries
1 Blind-Baked Pie Crust in a 9′ deep-dish glass or metal pie pan (store-bought is just fine too!)

3 large egg whites, room temperature
1 cup sugar
2 tablespoons corn syrup
1/8 teaspoon kosher salt
1 cup blackberries (about 1/2 pint)


  1. To make the Lime Curd… Set a strainer over a medium bowl; set aside. Stir lime juice, eggs, egg yolks, and sugar together in another medium bowl. Set bowl over a large saucepan of gently simmering water (do not allow bottom of bowl to touch water). Whisk until mixture has thickened and the whisk leaves a path when lifted from curd. If using an instant-read thermometer, it should register 175°, after about 15 minutes. Add butter to curd, one Tbsp. at a time, whisking to blend between additions. Strain curd into the prepared bowl. Press plastic wrap directly onto surface of curd. Chill until cold, about 2 hours. **DO AHEAD Can be made 2 days ahead. Refrigerate curd.**
  2. Next, sprinkle gelatin over 2 Tbsp. water in a small bowl; let stand until gelatin is soft, about 10 minutes. Using an electric mixer, beat cream until soft peaks form. Add gelatin mixture; continue beating cream until just before firm peaks form. Fold whipped cream into lime curd. Finally, cover and let chill.
  3. For the Blackberry Compote, bring red wine, sugar, and 1/2 cup water to a simmer in a medium saucepan over high heat. Then reduce heat to medium and simmer until reduced to 1/2 cup, 20-25 minutes. Let cool. Add 3 cups berries; fold gently to coat. Next, spread compote in an even layer over baked crust. Spoon lime curd over berries, smooth top, and chill for 1 hour.
  4. Lastly the Meringue… If toasting meringue in oven, preheat oven to 450°. Place egg whites in the bowl of a stand mixer fitted with a whisk attachment. Beat whites in mixer until soft peaks form. Set aside. Stir sugar, corn syrup, and 1/4 cup water in a medium saucepan over medium-low heat until sugar dissolves. Attach a candy thermometer to side of pan. Increase heat to medium-high and boil without stirring, occasionally swirling pan and brushing down sides of pan with a wet pastry brush, until thermometer registers 238°, 6-8 minutes. Then remove pan from heat. Meanwhile, beat whites in mixer until soft peaks form. Beat in salt.
  5. Next, slowly pour hot sugar syrup down side of bowl into whites and beat until meringue is firm and glossy. Continue beating until cool, about 4 minutes. Spoon meringue over lime curd, leaving a 1″ plain border, and sculpt decoratively. Tuck 1 cup berries in and around meringue. Finally, bake pie until meringue is toasted in spots, 3-5 minutes (or use a kitchen torch to brown). Chill for 30 minutes before serving. **Do Ahead: Pie can be made 3 hours ahead. Keep chilled.**