Recipe: David Lebovitz’s Lime-Marshmallow Pie

Lime-Marshmallow Pie

(Reprinted with permission from Ready for Dessert: My Best Recipes by David Lebovitz, copyright © 2010. Published by Ten Speed Press, a division of Random House, Inc.)

Makes one 9-inch (23-cm) pie; 8 servings

Crust

1¹/₄ cups (175 g) whole wheat flour

³/₄ teaspoon ground cinnamon

¹/₂ teaspoon ground ginger

¹/₈ teaspoon salt

5 tablespoons (2¹/₂ ounces/70 g) unsalted butter, 
cut into ¹/₂-inch (1.5-cm) pieces and chilled, 
plus 3 tablespoons (1¹/₂ ounces/45 g) unsalted butter, melted

2¹/₂ tablespoons (40 ml) honey

2 tablespoons (30 g) sugar

Filling

¹/₂ cup (125 ml) freshly squeezed lime juice

¹/₂ cup (100 g) sugar

Pinch of salt

3 large eggs

2 large egg yolks

6 tablespoons (3 ounces/85 g) unsalted butter, 
cut into pieces

Grated zest of 2 limes, preferably organic

Topping

1 envelope (7 g) unflavored gelatin

¹/₄ cup (60 ml) plus ¹/₃ cup (80 ml) cold water

¹/₃ cup (80 ml) light corn syrup

¹/₂ cup (100 g) sugar

3 large egg whites

1 teaspoon vanilla extract

Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper or a silicone baking mat. Generously butter a 9-inch (23-cm) pie plate.

To make the crust, in a stand mixer fitted with the paddle attachment (or in a bowl by hand), mix together the whole wheat flour, cinnamon, ginger, and ¹/₈ teaspoon salt on low speed until combined. Add the 5 tablespoons (2¹/₂ ounces/70 g) chilled butter pieces and mix on medium speed (or cut them in with a pastry blender) until the butter is in very small pieces about the size of grains of rice. Mix in the honey until the dough is smooth.

Transfer the dough to the prepared baking sheet and pat it into a circle about ¹/₈ inch (3 mm) thick. Bake until the cracker is golden brown and slightly firm to the touch, about 
15 minutes. Let cool completely.

In a food processor fitted with the metal blade, process about three-quarters of the cracker to fine crumbs, or crush in a sturdy plastic bag with a rolling pin. Measure 1¹/₂ cups (180 g) crumbs into a small bowl. (You can snack on the rest of the cracker.)

Add the 2 tablespoons (30 g) sugar and 
3 tablespoons (1¹/₂ ounces/45 g) melted butter to the cracker crumbs in the bowl and mix until evenly moistened. Pat the mixture evenly into the bottom and halfway up the sides of the 
buttered pie plate. Bake just until set, about 
10 minutes. Let cool completely.

To make the filling, in a medium nonreactive saucepan, whisk together the lime juice, 
¹/₂ cup (100 g) sugar, pinch of salt, eggs, egg yolks, 6 tablespoons (3 ounces/85 g) butter, and the lime zest. Cook over medium heat, stirring constantly, until the mixture thickens and the edges just barely begin to bubble. Don’t let it boil. Pour the mixture through a mesh strainer into the crust. Bake until the filling is just set, about 8 minutes.

Remove the pie from the oven. Position a rack in the upper third of the oven and increase the oven temperature to 450°F (230°C).

To make the topping, in a small bowl, sprinkle the gelatin evenly over the ¹/₄ cup 
(60 ml) cold water and allow it to soften and swell for 5 minutes.

In a small saucepan fitted with a candy thermometer, heat the remaining ¹/₃ cup 
(80 ml) water with the corn syrup and ¹/₂ cup (100 g) sugar over medium-high heat. When the sugar syrup reaches about 210°F (99°C), in a stand mixer fitter with the whip attachment, start whipping the egg whites. When the egg whites are frothy and the syrup temperature has climbed to 245°F (118°C), increase the speed to high and, with the mixer running, slowly dribble the syrup into the whites, being careful to avoid pouring hot syrup on the beater (the beater will fling the syrup onto the sides of the bowl, where it will stick).

Scrape the softened gelatin into the still-warm saucepan used to make the sugar syrup and stir until melted. With the mixer running, slowly drizzle the gelatin into the egg whites. Add the vanilla and continue to beat until the mixture is cooled to room temperature, 5 to 
10 minutes.

Using a spatula, spread the topping over 
the filling, creating swirls and billowy peaks. Bake until the topping is golden brown, 2 to 
4 minutes.

Serve at room temperature or chilled.

Storage: The graham cracker crumbs can be made up to 2 weeks in advance. The lime filling can be made up to 4 days in advance, and chilled.

Variation: You can also use store-bought graham crackers for the crumbs in the crust; you’ll need 1¹/₂ cups (180 g) crumbs. If you don’t want to make your own marshmallow topping, top this pie with 2 cups of whipped cream (page 251).

Tip: To cut clean slices of the pie, use a sharp serrated knife dipped in warm water and wiped dry after each cut.