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Author Notes: This is my pie version of the pudding I made last week. When I first baked this, I did not use a water bath. The custard cracked as you can see in the close up, but still tasted delicious. I think the crust is best rolled out very thin. I like the use of graham flour, but have cut it with white whole wheat for a very flaky light result. The custard is tart and wonderful with the honey. Decide how sweet you need this to be, so you have the level right for you. Because you also want the pie crust to remain flaky, I would not suggest you cover the water bath while baking. —Sagegreen
Makes 1 pie
- 3/4 cup graham flour
- 3/4 white whole wheat flour
- 1 tablespoon light muscovado sugar
- 1/4 teaspoon sea salt
- 8 tablespoons unsalted cold butter cut into cubes
- small glass of well chilled dry white wine (or chilled champagne vinegar)
- 5 egg yolks, beaten
- 1/2 cup fresh key lime juice
- 3 ounces honey (linden, chestnut or acacia) to taste
- 1/2-1 tablespoons key lime zest, to your taste
- 1 teaspoon Meyer lemon zest, to your taste
- 12 ounces thick Greek yogurt
- wheels of key limes for garnish
- optional additional garnishes for variation include caraway (or fennel seeds), key lime zest
- dollops of whipped cream or creme fraice
- 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.
- Sprinkle 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.
- Meanwhile combine the egg yolks, juice, honey, zests, and yogurt in a bowl. Mix well. Keep cold. Preheat the oven to 375 degrees.
- Roll 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.
- Bake 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.
- To 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.
- This recipe was entered in the contest for Your Best Late Winter Tart (Sweet or Savory)