Oystercatchers Stacked Key Lime Pie
1 cup confectioners' sugar
1/2 cup all-purpose flour
3 egg whites
1/4 cup (1/2 stick) butter, melted
1/4 teaspoon vanilla extract
Key Lime Custard
Zest of 3 Key limes
1 cup sweetened condensed milk
1/2 cup Key lime juice
3 egg yolks
1 3/4 cup heavy cream
1/4 cup granulated sugar
1 teaspoon vanilla extract
2 egg yolks
2 tablespoons plus 2 teaspoons granulated sugar
4 teaspoons cake flour
4 teaspoons cornstarch
2/3 cup milk
1/2 vanilla bean, split and scraped
2 teaspoons unsalted butter
Key Lime Sauce
1/4 cup Key lime juice
1/4 cup pastry cream
1 drop green food coloring
Key lime slices
To make the pastry wafers: Preheat the oven to 350 degrees F.
Lightly film a baking pan with vegetable spray. Draw 16 (2-inch)
circles (leaving 1 inch between circles) onto the baking pan, using
either a round biscuit cutter or a glass.
In a large mixing bowl sift together the confectioners' sugar and
flour. Whisk in the egg whites, working them into the flour and
sugar until smooth and well incorporated. Whisk in the melted butter
and vanilla extract. Spoon the mixture onto the drawn circles, using
a circular motion to fill the space completely. Bake for 8 to 10
minutes or until golden brown.
Remove the cookies from the oven and cool on a rack. Use a cake
spatula to carefully lift the baked cookies off the pan.
To make the Key lime custard: Preheat the oven to 325 degrees F.
Lightly grease a small baking dish with butter.
In a large mixing bowl combine the zest from the Key limes,
sweetened condensed milk, and Key lime juice and whisk together. Add
the 3 egg yolks and whisk together until well blended (the mixture
will turn bright yellow). Pour the mixture into the prepared baking
pan, and place in the upper third of the oven. Bake for 20 minutes
or until set. The center of the custard will feel firm to the touch.
Remove to a rack and let cool overnight.
To make the whipped cream: Place the heavy cream in the well-chilled
bowl of an electric mixer fitted with a well-chilled balloon whip.
Whip on low speed until the cream is frothy. In a steady stream add
the sugar and whip, gradually increasing the mixer's speed until the
cream begins to form peaks. Add the vanilla extract and whip until
soft peaks form. Or you may make by hand in a large mixing bowl,
with a large balloon whisk.
To make the pastry cream: In the clean bowl of an electric mixer
fitted with a whisk, beat the egg yolks with sugar on high speed
until the mixture is thick and pale yellow.
Sift the flour and cornstarch together and whisk into the egg yolk
In a nonreactive saucepan scald the milk with the vanilla bean. Pour
about one-fourth of the hot milk into the egg yolk mixture, whisking
constantly. Return this mixture to the saucepan, whisking constantly
until the mixture thickens, reaching a pudding-like consistency.
Remove the pan from the heat and blend in the butter. Strain into a
bowl and cover with film wrap, pressing down on the surface of the
cream so that a skin will not form. Cool. Refrigerate until needed.
To make the Key lime sauce: In a medium mixing bowl whisk together
the Key lime juice, pastry cream and green food coloring.
To assemble: In the center of a dessert plate place one pastry
wafer. On one side of the wafer place a 2-ounce scoop of Key lime
custard. Place a second wafer on top of the custard, and top with
another 2-ounce scoop of custard. Repeat for one more layer,
finishing with a fourth wafer. Dust the top with confectioners'
sugar, and garnish the plate with Key lime sauce, whipped cream,
raspberries, mint and slices of lime.
Kenneth Hunsberger - Oystercatchers, Tampa, Florida