There are funny music mash-ups and heart-attack-induing over-the-top fast food burger mash-ups, both a bit annoying. A better mash-up is sweet. From time to time here on my not so regular blog, I'll take on combining two desserts well. Here is a good and super fast blend of my lime pie from Blue Eggs and Yellow Tomatoes and the classic English dessert, Eton Mess, the jumble of strawberries, cream and crisp meringue served at the posh college post cricket. The texture and the pronounced sweetness of the meringue really adds to the enjoyment of the pie, en excellent and easy bled of tart filling and graham crust.
Fresh Lime Eton Mess Pie
Yield: 1 pie or 10 servings
1 1/4 cups graham cracker crumbs (from 1 packet of rectangles)
3 tablespoons sugar
1/2 teaspoon salt
6 tablespoons unsalted butter, melted
1 14-ounce can sweetened condensed milk
3/4 cup fresh lime juice
2 teaspoons finely grated lime peel
I cup whipped cream, beaten until stiff peaks form
8 purchased meringue cookies, coarsely crushed
1 pint mixed berries
For the pie: preheat the oven to 350ºF. Butter a 9-inch diameter Pyrex pie dish. Mix the first 3 ingredients in a medium bowl. Add the butter and stir to combine. Press the crumb mixture evenly over the bottom and up sides of the prepared dish, just even with the rim. Bake until just beginning to brown, about 10 minutes.
Meanwhile, gently stir the condensed milk, limejuice and lime peel until well blended in large bowl. Whisk in the eggs. Pour the filling into the crust and bake until set, about 20 minutes. Cool completely. Refrigerate until chilled. (Can be prepared up to 3 days ahead. Cover with foil.)
Top the pie with cream, meringue and berries. (Can be prepared up to 3 hours ahead, refrigerate.)
Cut pie into wedges and serve.