Creamy Lime Pie (rick Bayless)

Total Time: 1 hr 5 mins Preparation Time: 10 mins Cook Time: 55 mins

Ingredients

• Servings: 8
• 1 pie shell, baked in 9 inch glass pie dish
• 3 large eggs, at room temperature
• 5 teaspoons lime zest, finely chopped (colored rind only no pith)
• 2/3 cup sugar
• 3 tablespoons all-purpose flour
• 1 cup creme fraiche, at room temperature
• 2 tablespoons creme fraiche, at room temperature
• 6 tablespoons fresh lime juice
• 6 tablespoons fresh orange juice
• 1 1/2 tablespoons orange liqueur
• 1 tablespoon powdered sugar, for garnish
• fruit sauce (optional)

Recipe

• 1 preheat oven to 350 degrees.
• 2 crack the eggs into a large bowl; measure in the lime zest, sugar, and masa harina or flour, and beat by hand until thoroughly combined.
• 3 stir in 1 cup plus 2 tablespoons of the creme fraiche, lime juice, orange juice, and orange liqueur.
• 4 pour this mixture into the prebaked pie shell, set in the lower third of the oven, and bake until nearly set in the center ( a knife inserted halfway between the edge and the center should come out clean), about 45 minutes. note: mine took over 55 minutes before it was baked.
• 5 i suggest putting an aluminum foil rim covering just the crust up so that crust does not get too dark. i make 4 skinny foil strips and then just lay them over the crust trying not to cover the filling any more than necessary. my crust in photos are too dark b/c i waited 15 minutes before putting them on, and with the filling being so wiggly why not just move it one less time?.
• 6 cool slightly; serve warm, dusted with powdered sugar and with fruit sauce dribbled around.