Celebrate Pi Day with this delicious dessert…or enjoy whenever you’d like! We’d do the same!
Ingredients:
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!)
Meringue
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)
Directions:
- 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.**
- 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.
- 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.
- 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.
- 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.**
