Lime Cherry Pie

Products Used

By Chef Eddy Van Damme

Prep Time:

1h 15m

Bake/Cook Time:

20m

Yield:

1, 9.5-inch pie

Imagine a dessert that's a delicious collision of tangy and sweet, creamy and crunchy. This Lime Cherry Pie is just that, and it looks as decadent as it tastes. A buttery graham cracker crust holds a tangy and creamy filling with fresh lime juice, sweetened condensed milk, and sour cream. We throw in some lime zest for an optional extra kick of citrusy aroma. Next comes a luscious, deep-red cherry cream layer made with cherry puree and slightly sweetened and thickened with a hint of gelatin. If you're in the mood for some fun, a few drops of pink food color can make it even more visually appealing. This glossy, fruity mixture is folded into softly whipped cream, creating a mousse-like layer that's to die for. With a beautiful ring of fluffy, sugary whipped cream rosettes around the edge of the pie, it's like this Lime Cherry Pie has put on its final outfit for the grand ball. After a stint in the fridge, finish it with a scattering of fresh cherries and fresh lime zest for that extra wow factor.

Rating:

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Ingredients

Crust

1 cup (110g) crushed graham crackers
4 tablespoons (56g) unsalted butter, melted
2 tablespoons (25g) Imperial Sugar Extra Fine Granulated Sugar

Filling

2 cans (396g each) sweetened condensed milk
1/2 cup sour cream
Zest of 1 lime (no white bitter part), optional
3/4 cup (180g) lime juice (use fresh juice if possible)

Border of Pie

1 cup whipping or heavy cream
2 tablespoons (25g) Imperial Sugar Extra Fine Granulated Sugar
1 teaspoon vanilla extract

Cherry Cream

1 teaspoon gelatin
1 tablespoon water
8 ounces dark sweet cherries
3 tablespoons (38g) Imperial Sugar Extra Fine Granulated Sugar
A few drops of pink food color (optional)
1/2 cup (120g) whipping or heavy cream
Handful of fresh cherries for decoration (optional)

Directions

Preheat oven to 350°F. Mix crushed graham crackers with melted butter and sugar. Press on bottom and sides of a deep dish 9.5-inch pie pan.
Place in oven for 9-10 minutes. Set aside.
In a bowl large enough to hold all ingredients combine sweetened condensed milk, sour cream, zest, and lime juice.
Pour into pie shell and place in oven for about 10 minutes. Time will vary based on pie pan material. Bake until center of filling no longer trembles.
Once cooled, place in refrigerator. This pie must be completely cold before starting on next step.
Whip cream, sugar, and vanilla in a cold bowl to stiff peaks. Place whipped cream in a pastry bag fitted with a large French star tip.
Pipe large/high rosettes on edge of pie, ensuring that they connect. Return to refrigerator.
In a tiny bowl, combine gelatin and water and set aside.
Defrost cherries and retain all juices—place in a blender and puree to a relatively smooth puree.
Add sugar and heat mixture to about 130°F. Add gelatin and mix until well combined. Set aside.
Whip cream to a very soft consistency; do not whip as firm as you did for piping the border.
Once cherry mixture has cooled to 80°F, add whipped cream. Mix just until combined.
Pour between whipping cream rosette border and place in the refrigerator.
After a few hours, decorate with fresh cherries.

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Lime Cherry Pie