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Categories:Viewed: 20 - Published at: 7 years ago
Ingredients
- FOR THE CRUST:
- 1-1/2 stick Unsalted Butter
- 1 can Sweetened, Condensed Milk - 14-ounce Can
- 2 whole Egg Yolks
- 3-1/2 cups Flour
- 1 Tablespoon Baking Powder
- _____
- FOR THE FILLING:
- 2 whole Limes (zest Of)
- 1 can Sweetened, Condensed Milk - 14-ounce Can
- 1/4 cups Lime Juice
- 8 ounces, fluid Mascarpone Cheese
- 3 whole Eggs
- 2 whole Large Peaches, Sliced
Method
- CRUST
- ----
- Note: this recipe is enough for 2 nine-inch pie shells.
- Beat butter in a mixer until light and fluffy. Add the condensed milk and mix until incorporated. Add egg yolks one at a time, mixing to incorporate after each addition.
- In a medium bowl whisk together the flour and baking powder. Add flour in thirds into the creamed butter and beat just until combined.
- Remove dough from the mixer divide in half, roll, and cover pie tin(s).
- Blind bake pie shell in a preheated 350 degree F oven for 15 minutes.
- FILLING
- ----
- Note: this is enough to fill one pie shell. Use the other shell for something else! Or another one of these! But if you make a second, you'll need to double your filling ingredients above.
- In a medium bowl combine all ingredients except the sliced peaches. Mix with a hand mixer for 2- 3 minutes or until combined.
- Preheat oven to 400 degrees F
- ASSEMBLY
- -----
- Ladle half of the filling into the blind-baked pie crust. Place one layer of sliced peaches over the filling. Cover with the remainder of the filling.
- Top pie with the remaining sliced peaches.
- Bake in preheated oven for 20 - 25 minutes or until center is set.
