Blackberry and Lime Pie with Italian Meringue Topping Recipe

Ingredients

• Recipe for Blackberry and Lime Italian Meringue Pie from Bon Appetit:
• 1 cup fresh
• lime juice
• 1/2 cup (1
• stick) unsalted butter, room temperature
• 1/2 teaspoon unflavored
• gelatin
• 3/4 cup chilled
• heavy cream
• For the Blackberry Compote:
• 1 cup fruity
• red wine, such as Shiraz or Cabernet Sauvignon
• 1 Blind-Baked Pie Crust in a
• 9" deep-dish glass or metal pie pan *
• (Bon
• Appetit’s Master Recipe for Pie Crust is at the bottom of this page)
• 3 large egg whites,
• room temperature
• 2 tablespoons corn
• syrup
• 1/8 teaspoon kosher
• salt
• 1 cup blackberries
• (about 1/2 pint)
• First, make the Lime Curd:
• Set a strainer over a
• medium bowl; set aside. Stir lime juice, eggs, egg
• yolks, and sugar together in another medium bowl. Set bowl over a large saucepan of gently simmering
• water (do not allow bottom of bowl
• Tbsp. water in a small bowl; let stand until gelatin
• and 1/2 cup water to a simmer in a medium saucepan
• Add 3 cups berries;
• and 1/4 cup water in a medium saucepan over medium-low
• Spoon meringue over lime curd, leaving a 1" plain border, and sculpt decoratively. Tuck 1 cup berries in and
• plus 1 tsp. sugar
• add 3/4 cup ice water, using a fork to stir until dough is a mixture of clumpy
View Full Recipe at CHEWING THE FAT