Creole Lime Meringue Pie with Ginger-Pecan Crust

Creole Lime Meringue Pie with Ginger-Pecan Crust ingredients

• 8 oz gingersnap cookies
• 1/2 cup pecan halves
• 6 tbsp unsalted butter, melted
• 3/4 cup lime juice (about 6-8 limes)
• 2 tsp lime zest (about 3 limes)
• 1 cup granulated sugar
• 3 tbsp cornstarch
• 1/4 cup cold water
• 4 count large egg yolks
• 2 tbsp unsalted butter
• 4 count large egg whites
• 1/2 cup granulated sugar
• 1/4 tsp cream of tartar

How to make Creole Lime Meringue Pie with Ginger-Pecan Crust

1. Preheat your oven to 350°F (175°C). For the Ginger-Pecan Crust, pulse 8 ounces of gingersnap cookies and 1/2 cup of pecan halves in a food processor until fine crumbs form. Transfer to a bowl and stir in 6 tablespoons of melted unsalted butter until well combined.
2. Press the crumb mixture firmly and evenly into the bottom and up the sides of a 9-inch pie plate. Bake the crust for 10-12 minutes, or until lightly golden and fragrant. Remove from the oven and let cool completely on a wire rack.
3. Reduce oven temperature to 325°F (160°C). For the Lime Filling, whisk together 3/4 cup of lime juice, 2 teaspoons of lime zest, and 1 cup of granulated sugar in a medium saucepan. In a small bowl, dissolve 3 tablespoons of cornstarch in 1/4 cup of cold water, then add it to the saucepan.
4. Cook the mixture over medium heat, whisking constantly, until it thickens and comes to a boil, about 5-7 minutes. Once boiling, remove from heat.
5. In a separate bowl, whisk the 4 large egg yolks until light. Gradually temper the egg yolks by slowly whisking in about 1/2 cup of the hot lime mixture, then pour the tempered yolks back into the saucepan, whisking vigorously.
6. Return the saucepan to low heat and cook, stirring constantly, for 1 minute longer to fully cook the yolks. Remove from heat and stir in 2 tablespoons of unsalted butter until melted and smooth. Pour the hot lime filling into the cooled pie crust.
7. For the Meringue Topping, ensure your mixing bowl and whisk attachment are perfectly clean and grease-free. In the bowl of a stand mixer, beat 4 large egg whites with 1/4 teaspoon of cream of tartar on medium speed until soft peaks form, about 2-3 minutes.
8. Gradually add 1/2 cup of granulated sugar, one tablespoon at a time, while continuing to beat on high speed until stiff, glossy peaks form and the sugar is fully dissolved, about 5-7 minutes.
9. Spoon or pipe the meringue over the hot lime filling, ensuring the meringue touches the crust all around the edges to prevent shrinkage during baking. Create decorative swirls or peaks with the back of a spoon.
10. Bake for 15-20 minutes, or until the meringue is lightly golden brown. Alternatively, use a kitchen torch to brown the meringue peaks evenly.
11. Let the pie cool completely on a wire rack for at least 2 hours at room temperature, then refrigerate for a minimum of 4 hours, or preferably overnight, before slicing and serving. This allows the filling to fully set.

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