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.
- 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)
- 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.
food processor, electric hand mixer