Sunday, June 15, 2014
Blackberry And Lime Italian Meringue Pie
• 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
• 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 (see Master Pie Crust recipe)
• 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)
• 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, the whisk leaves a path when lifted from curd, and an instant-read thermometer registers 175°, about 15 minutes. Add butter to curd, one Tbsp. at a time, whisking to blend between additions. Strain curd into 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.
• 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. Cover; chill.
• Bring red wine, sugar, and 1/2 cup water to a simmer in a medium saucepan over high heat; 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.
• Spread compote in an even layer over baked crust. Spoon lime curd over berries, smooth top, and chill for 1 hour.
• 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. Remove pan from heat.
• Meanwhile, beat whites in mixer until soft peaks form. Beat in salt.
• 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.
• 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.