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Рецепт Blackberry and Lime Pie with Italian Meringue Topping
by Monte Mathews

Yoart Grec avec Muirs

Two winters ago, Andrew and I fell in love with a Blackberry Yogurt we bought in St.

Barth. The yogurt or, more correctly Yaourt Grec avecs Muirs, even made it onto our “15 Things You Must Eat in St. Barth” post and

our friends Mary and John made a beeline for it when they went down to the

island right after we did. Now, I had

pegged the calorie count at 80, which had it been correct, would have been the

best tasting 80 calories I ever consumed.

Most unfortunately, Mary read the label correctly and the calorie count

zoomed up to 280.

Still not

bad but 200 calories I hadn’t counted on.

And I hadn’t counted on how much we loved the blackberries in the rich,

creamy thick yogurt. It’s blackberry

season so when Andrew dug through his recipe files, he was delighted to

discover a Bon Appetit with a glorious Cover Girl. More properly, Blackberries sitting atop a

lemon curd filling and topped with Italian Meringue. Calories be damned, he decided to make this

glorious confection. Even if it took all

day.

When I was preparing this post, something stood

out immediately. As I reviewed the

photos Andrew took of the making of the pie, I edited down the

possibilities. Much to my astonishment,

there were 29 selects! I will say Andrew

did such a terrific job with the photos, I was taken with every one of

them. Then, as I got into the Bon

Appetit website’s comments about the pie, I realized one reason for the

extraordinary number of pictures. There

were many protests over the length of time the pie takes to cook. There were people talking about how their

hands were raw just from washing the pots and pans involved. But there were equal numbers of truly hard

core bakers who couldn’t get enough to the resulting dessert. True, there are

many steps here. There’s waiting time

and gelling time and cooking time.

There’s a crust to bake and meringue to make. But I must say it is worth every minute just

to dive into the tangy lime curd, the

buttery, flaky crust, the ambrosial meringue and of course, the luscious

wine-infused blackberries hidden under the curd and the fresh blackberries atop the meringue. So

for those of you who are serious bakers, this one’s for you. And for the rest of you, have a slice of vicarious pie. You'll be glad to know it will have zero calories. Here’s the recipe.

to touch water).

Whisk until mixture has

thickened...

a finger drawn over the back of a wooden spoon leaves a path when

lifted from curd, and an instant-read thermometer

registers 175°, about 15 minutes. Add butter to curd, one Tbsp. at a time, whisking to blend between additions.

Strain curd into prepared bowl.

Press plastic wrap directly onto surface of

curd. Chill until cold, about 2

hours. Note: Can be made 2 days ahead. Refrigerate curd.

Sprinkle gelatin over 2

Tbsp. water in a small bowl; let stand until gelatin

is soft, about 10 minutes. Using an electric mixer, beat cream until soft peaks form. Add gelatin

mixture; continue beating cream until

just before firm peaks form.

Fold whipped cream into lime curd. Cover; chill.

Make the Blackberry Compote:

Bring red wine, sugar,

and 1/2 cup water to a simmer in a medium saucepan

over high heat;

Reduce heat to medium and simmer until reduced to 1/2 cup, 20-25 minutes. Let cool.

Add 3 cups berries;

fold gently to coat.

Spread compote

in an even layer over baked crust.

Spoon lime curd over berries, smooth top,

and chill for 1 hour.

*Note: Italian meringue is made by beating egg whites until they reach

soft, fluffy peaks, then slowly streaming in boiling sugar and beating the

mixture until it is thick and glossy. A basic meringue, also known as a French

meringue, is made by beating granulated sugar into egg whites until the mixture

reaches soft peaks. The hot sugar syrup used to make Italian meringue

essentially cooks the egg whites as it is incorporated. This means that you

don’t need to cook or bake the meringue before using it. It also means that the

meringue is going to be a lot more stable and less likely to deflate or weep

than a simple meringue is.

When making an Italian meringue, it is important to add

the boiling sugar syrup very slowly, so that you don’t accidentally cook your

eggs by overheating them. It is also important to keep the mixer (or your arm,

if you are buff/brave) working on a medium-low speed while you work, so that

the syrup is incorporated consistently without flying off the whisk attachment

or beaters of your mixer. Once the syrup has been incorporated, the meringue is

beaten at high speed for several minutes until it has cooled down. Unlike a

simple meringue, you cannot overbeat an Italian meringue, so there is no need

to worry about that.

Andrew used a kitchen

blow torch to toast his meringue. You can use your

oven if you don’t have one. If toasting

meringue in oven, preheat oven to

450°.

Place egg whites in the bowl of a stand mixer fitted with

a whisk attachment. Beat whites in

mixer until soft peaks form. Set aside.

Stir sugar, corn syrup,

and 1/4 cup water in a medium saucepan over medium-low

heat until sugar dissolves. Attach a candy thermometer

to side of pan.

Increase heat to medium-high and boil without stirring, occasionally swirling pan and

brushing down sides of pan with a wet pastry brush, until thermometer

registers 238°, 6-8 minutes. Remove pan from heat.

Meanwhile, beat whites

in mixer until soft peaks form. Beat in salt. Slowly pour hot sugar

syrup down side of bowl into whites and beat until

meringue is firm and glossy.

Continue beating until cool, about 4 minutes.

Spoon meringue over lime curd, leaving a 1" plain border, and sculpt decoratively. Tuck 1 cup berries in and

around meringue.

Bake pie until meringue

is toasted in spots, 3-5 minutes (or use a kitchen

torch to brown). Chill for 30 minutes

before serving. Note: Pie

can be made 3 hours ahead. Keep chilled.

For a Blind-baked pie Crust:

3 1/2 cups all

purpose flour

1 cup (2

sticks) chilled unsalted butter, cut into 1/2" cubes

1/4 cup

vegetable shortening

1 tablespoon

plus 1 tsp. sugar

1 tablespoon

kosher salt

Process flour,

butter, vegetable shortening, sugar, and salt in a food processor until butter

resembles tiny pebbles, about 25 seconds. Transfer to a large bowl. Gradually

add 3/4 cup ice water, using a fork to stir until dough is a mixture of clumpy

wet pieces and sandier pieces, adding more water by tablespoonfuls if dry.

Press plastic wrap over surface of dough. Chill in the bowl at least 1 hour or

over night.

Preheat oven to

375°. Prick chilled crust in pie dish (see instructions, above) all over with a

fork.

Line crust with foil or parchment paper. Fill with dried beans or pie

weights. Bake 25 minutes. Remove from oven; lift out foil and weights. Reduce

temperature to 350°. Return to oven and bake, using fork to prick any bubbles

that have formed and pressing down on them with back of fork, until crust is

light golden brown, 20-25 minutes longer. Let crust cool completely.