Rosewater Lime Transparent Pie Recipe

By
Sarah Baird
Sarah Baird is a contributing writer at Serious Eats.
Sarah Baird
Sarah Baird is a freelance journalist based in Kentucky. She is the author of three books: New Orleans Cocktails: An Elegant Collection of Over 100 Recipes Inspired by the Big Easy (2017), Kentucky Sweets: Bourbon Balls, Spoonbread, and Mile High Pie (2014); and Summer Squash (2015).
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Updated May 13, 2019

This pie should not be served in regular-sized slices, but instead in very thin slivers: it is incredibly rich, and is best enjoyed in this delicate form. Explore playing up both sides of the dessert by pairing it with a cup of Turkish coffee for a warm and international bite, or keep it classic with a chilled slice and a trusty glass of frothy milk.

Note: If leaf lard is unavailable, butter or shortening can be used in its place.

Recipe Details

Rosewater Lime Transparent Pie Recipe

Active 30 mins
Total 80 mins
Makes 1 pie

Ingredients

  • For the Crust:
  • 1 cup (5 ounces) flour
  • 1/4 cup (1 3/4 ounces) sugar
  • 1 teaspoon salt
  • 1 1/2 teaspoons rose water, chilled
  • 8 tablespoons leaf lard, chilled (see note)
  •  
  • For the Filling:
  • 8 tablespoons (1 stick) butter, softened
  • 2 cups (14 ounces) white sugar
  • 4 medium eggs, beaten
  • 1 cup (about 8 ounces) heavy cream
  • 2 tablespoons all-purpose flour
  • 1 teaspoon vanilla extract
  •  
  • For the Glaze:
  • 1 cup (8 ounces) water
  • 1/2 cup (3 1/2 ounces) white sugar
  • 1 tablespoon fresh lime juice from 1 lime
  • 1 teaspoon rosewater

Directions

  1. For the Crust: Using a food processor, pulse together flour, sugar, salt, rosewater, and lard until the dough pulls away from the sides of the mixer and easily forms a ball. Press the dough into pie plate.

  2. Adjust oven rack to center position and preheat oven to 375°F. Par-bake empty crust until golden brown, about 7 minutes.

  3. For the Filling: Using an electric hand mixer or stand mixer fitted with a paddle attachment, beat together together butter and sugar until fluffy, about 3 minutes. Add cream and eggs, beating until smooth, then stir in flour and vanilla with a large spatula. Pour filling into crust. Bake until a golden brown crust forms on top, about 40 minutes.

  4. For the Glaze: While pie bakes, bring water and sugar to a boil in a small saucepan, stirring constantly for until the mixture coats the back of a spoon, 3 to 5 minutes. Remove the syrup from the heat, stir in lime juice and rose water. Drizzle over pie while still warm.

Special equipment

food processor, electric hand mixer

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