This pie should not be served in regular-sized slices, but instead in very thin slivers: it is incredibly rich, and is best enjoyed in this delicate form. Explore playing up both sides of the dessert by pairing it with a cup of Turkish coffee for a warm and international bite, or keep it classic with a chilled slice and a trusty glass of frothy milk.
Note: If leaf lard is unavailable, butter or shortening can be used in its place.
About the author: Sarah Baird is a writer, editor, and petit four aficionado living in New Orleans, Louisiana. She likes planning elaborate dinner parties surrounded by her collection of dwarf citrus trees. You can read her latest musings and about her various misadventures on her website: hellosarahbaird.com or follow her on Twitter: @scbaird.
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Rosewater Lime Transparent Pie
About This Recipe
|Yield:||makes one 9-inch pie|
|Active time:||30 minutes|
|Total time:||1 hour 20 minutes|
|Special equipment:||food processor, electric hand mixer|
|This recipe appears in:||Pie of the Week: Rosewater Lime Transparent Pie|
- For the Crust:
- 1 cup (5 ounces) flour
- 1/4 cup (1 3/4 ounces) sugar
- 1 teaspoon salt
- 1 1/2 teaspoons rose water, chilled
- 8 tablespoons leaf lard, chilled (see note above)
- For the Filling:
- 8 tablespoons (1 stick) butter, softened
- 2 cups (14 ounces) white sugar
- 4 medium eggs, beaten
- 1 cup (about 8 ounces) heavy cream
- 2 tablespoons all-purpose flour
- 1 teaspoon vanilla extract
- For the Glaze:
- 1 cup (8 ounces) water
- 1/2 cup (3 1/2 ounces) white sugar
- 1 tablespoon fresh lime juice from 1 lime
- 1 teaspoon rosewater
For the Crust: Using a food processor, pulse together flour, sugar, salt, rosewater, and lard until the dough pulls away from the sides of the mixer and easily forms a ball. Press the dough into pie plate.
Adjust oven rack to center position and preheat oven to 375°F. Par-bake empty crust until golden brown, about 7 minutes.
For the Filling: Using an electric hand mixer or stand mixer fitted with a paddle attachment, beat together together butter and sugar until fluffy, about 3 minutes. Add cream and eggs, beating until smooth, then stir in flour and vanilla with a large spatula. Pour filling into crust. Bake until a golden brown crust forms on top, about 40 minutes.
For the Glaze: While pie bakes, bring water and sugar to a boil in a small saucepan, stirring constantly for until the mixture coats the back of a spoon, 3 to 5 minutes. Remove the syrup from the heat, stir in lime juice and rose water. Drizzle over pie while still warm.