by Sagegreen
View
my 314 recipes »
Sagegreen's Notes:
Expand3/4 cups graham flour Ask a question about this ingredient
3/4 white whole wheat flour Ask a question about this ingredient
1 tablespoon light muscovado sugar Ask a question about this ingredient
1/4 teaspoon sea salt Ask a question about this ingredient
8 tablespoons unsalted cold butter cut into cubes Ask a question about this ingredient
small glass of well chilled dry white wine (or chilled champagne vinegar) Ask a question about this ingredient
5 egg yolks, beaten Ask a question about this ingredient
1/2 cup fresh key lime juice Ask a question about this ingredient
3 ounces honey (linden, chestnut or acacia) to taste Ask a question about this ingredient
1/2-1 tablespoon key lime zest, to your taste Ask a question about this ingredient
1 teaspoon Meyer lemon zest, to your taste Ask a question about this ingredient
12 ounces thick Greek yogurt Ask a question about this ingredient
wheels of key limes for garnish Ask a question about this ingredient
optional additional garnishes for variation include caraway (or fennel seeds), key lime zest Ask a question about this ingredient
dollops of whipped cream or creme fraice Ask a question about this ingredient
Be sure to fluff up your flour before measuring and then level off the measuring cup evenly. Combine the flours, sugar, and salt together. Using a pastry blender work in the cold butter.
Ask a question about this stepSprinkle 2 tablespoons of the cold wine into the flour mix until the dough comes together. Add a third tablespoon if needed, or even a bit more, depending upon humidity. Form a ball, put in a plastic bag and chill for 30 minutes.
Ask a question about this stepMeanwhile combine the egg yolks, juice, honey, zests, and yogurt in a bowl. Mix well. Keep cold. Preheat the oven to 375 degrees.
Ask a question about this stepRoll the chilled dough out in between 2 sheets of parchment paper to form a large circle, as thin as possible,just under a 1/8 of an inch. Line a pie plate with the dough. Cut away the excess along the rim. Using a fork poke the bottom of the crust. You can line the pie crust with parchment and then add pie weights, if you like.
Ask a question about this stepBake the pie crust for about 15-20 minutes. Then remove the parchment and any weights. Lower the oven to 325 degrees. Pour the yogurt mix into the pie shell.Place the pie within a larger baking pan. Fill that with cool water so it comes up midway to the pie plate. Bake about 50 minutes or until the custard has set and the crust is golden brown. Let cool.
Ask a question about this stepTo serve, garnish slices with caraway (which you can first pan toast), key lime wheels and/or lime zest. Include dollops of whipped cream, Greek yogurt, or creme fraiche, too.
Ask a question about this stepOK, Sagegreen, you have me hooked with this recipe also. Your pudding was amazing.
What does the wine do? Is the crust easy for a non-baker?
Thanks, SKK! I first used cold white wine in my zweibel kuchen crust in place of ice water. It provides a balance in flavor which for me simulates speise quark, adding a tangy acidity, taking out any sweet tones. Stay tuned for more tweaking reports before the contest closes....while I try out a few variations with more time later in the week. I have a few crust recipes to test out more fully then. I just made a crust with quark and white whole wheat, and no butter, just olive oil, that is a cinch to make for my onion tart. There are so many experts on this site, it can be daunting...but still I enjoy offering my humble experiments.
Usually you might expect a graham cracker crust for a key lime recipe, but I am trying to get the balance of flour partners here adding some graham flour into the mix...will be testing out proportions and process further, too, so this is a work in progress. Stay tuned!
Kari is the manager of Whisk, a kitchenware store in Brooklyn.
this sounds really creative and delicious.