Lime-Marshmallow Pie

Name: Lime-Marshmallow Pie
Yield: makes one 9-inch (23-cm) pie; 8 servings
Ingredients: 1 1/4 cups (175 g) whole wheat flour; 3/4 teaspoon ground cinnamon; 1/2 teaspoon ground ginger; 1/8 teaspoon salt; 5 tablespoons (2 1/2 ounces/70 g) unsalted butter, cut into 1/2-inch (1.5-cm) pieces and chilled, plus 3 tablespoons (1 1/2 ounces/45 g) unsalted butter, melted; 2 1/2 tablespoons (40 ml) honey; 2 tablespoons (30 g) sugar; 1/2 cup (125 ml) freshly squeezed lime juice; 1/2 cup (100 g) sugar; Pinch of salt; 3 large eggs; 2 large egg yolks; 6 tablespoons (3 ounces/85 g) unsalted butter, cut into pieces; Grated zest of 2 limes, preferably organic; 1 envelope (7 g) unflavored gelatin; 1/4 cup (60 ml) plus; 1/3 cup (80 ml) cold water; 1/3 cup (80 ml) light corn syrup; 1/2 cup (100 g) sugar; 3 large egg whites; 1 teaspoon vanilla extract

December 9, 2011

When you have your own website, you develop a thick skin and come to expect all sorts of questions, including being asked advice about marketing $4,000 keepsake boxes for storing chocolate truffles (“Don’t do it,” I responded) to inquiries about preferred styles and brands of undergarments (that one didn’t get answered). This recipe was a topic in an online forum that I came across, and some fellow remarked, “Why would anyone make their own marshmallows? Or graham crackers?” While I wanted to respond, “Well, why would anyone make a hamburger from scratch? Or a salad?” I thought that not getting to taste this pie himself was punishment enough. Personally, I can’t think of anything more fun than making marshmallows and graham crackers, but if you’d prefer to take a few shortcuts, I’ve offered suggestions in Variation.

Recipe notes

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