Fresh and Creamy Lime Pie Recipe

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Fresh and Creamy Lime Pie Recipe
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This pie relies on the killer combo of citrus and dairy (think Creamsicle) for a mellow, sweet, and sour dessert.

. Because this style of meringue is fully cooked, there's no rush to get it on the pie while the custard is still warm . That means you can prepare the meringue and finish the pie at your leisure, without having to race the clock.As a totally optional finishing touch, I use a disposable pastry bag fitted with a large star tip to top the custard with little kisses of meringue.

Whatever the style, I recommend baking the pie at 375°F to puff and toast the meringue. The slow, gentle heat causes the meringue to expand as it bakes, giving it a lighter consistency than a meringue that's simply toasted on the surface with a torch. Don't believe me? Check out the video that accompanies my An enjoyable side benefit of piping the meringue is creating more surface area for browning, which balances its sweetness with a bit of toasty caramel complexity.

Cool the finished pie to room temperature, then cover with plastic and refrigerate until it's no warmer than 60°F . It's fine for the pie to be colder—I think it's best served at 40°F —but above 60°F, it's simply too warm to slice.Thanks to the whole wheat crust and the super-stable Swiss meringue, the pie keeps well for up to a week in the fridge, so you can enjoy it one slice at a time—the better to make that sunny flavor last over these gloomy winter days.

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