Houston – Chef Jane Wild, the heart behind the newly opened Jane and the Lion Bakehouse in the Heights, joined us on Houston Life with a taste of her rebellious cooking style and her signature Lime Cream Pie with Basil Sweet Cream and Pistachio Praline.
Jane has built a loyal community with her bold flavors, clean ingredients, and commitment to local food, meaning no seed oils, no fillers, and no compromises. It’s something that keeps customers coming back to local farmers’ markets, which Jane says she will continue to attend even with the opening of her cafe.
Jane’s journey started in Lake Livingston, led her through the Art Institute of Houston, Chicago, Portland, and eventually brought her back to Texas, where she’s constantly reinventing herself while staying rooted in local love and nourishing food.
From glass pie plates (to avoid heavy metals) to organic heirloom flours from Barton Springs Mill, every ingredient is chosen with care and intention. Even her customers get involved, returning glass plates for a $5 credit to help reduce waste and build a circular, connected food experience.
Her way of cooking and feeding the community has come back tenfold with Houstonians lining up at markets, popping into pop-ups, and now gathering at her new bake house for sweet treats and artisanal breads. You might even find her son Maxx, the restaurant’s namesake, since he is a Leo, that’s where “and the Lion” came from. Maxx is in the kitchen most days
Lucky for us, she’s shared the recipe with us and totally doable at home. Just don’t forget the basil!
Lime Pie with Basil Whip & Pistachio Praline
Yield: 1 (9-inch) pie
Ingredients
For the Pie:
· 1 recipe pie dough (see below)
· 4 large egg yolks
· 2 (14 oz) cans sweetened condensed milk
· 2/3 cup freshly squeezed lime juice
· 2½ tsp freshly grated lime zest
· 1 tsp ground ginger
· Pinch of sea salt
For the Basil Whip:
· 1 cup heavy cream
· 2 Tbsp powdered sugar
· ¼ cup fresh basil leaves, torn
For the Pistachio Praline:
· 1 tablespoon water
· 5 tablespoons sugar
· 2 teaspoons corn syrup
· ¾ cup roasted, salted pistachios, chopped
Instructions
Prepare the Components:
1. Basil Whip: Heat cream and sugar in a saucepan until steaming (not boiling). Remove from heat, stir in torn basil, cover, and steep for 30 minutes. Strain and chill completely. Whip to medium peaks before serving.
2. Pistachio Praline: In a saucepan, combine water, sugar, and corn syrup. Bring to a boil without stirring until golden. Stir in pistachios, coat well, then pour onto parchment or a Silpat. Let cool and break into chunks.
Prepare the Pie Crust:
1. Lightly flour your surface and roll chilled dough into a 13-inch circle, about ¼-inch thick.
2. Fit dough into a greased 9-inch pie plate, without stretching. Fold and crimp the edges, then freeze until firm.
3. Preheat oven to 375°F. Line the crust with parchment and fill with pie weights or dried beans. Bake 25 minutes, remove weights, then bake another 7–10 minutes until lightly golden. Cool.
Make the Filling:
1. Lower oven to 350°F.
2. Beat egg yolks with a mixer until light and fluffy, about 3 minutes.
3. Add condensed milk; beat 4 minutes.
4. Slowly stream in lime juice; beat until slightly thickened, about 1 minute. Stir in lime zest, ginger, and salt.
5. Pour filling into the cooled crust. Bake 10–12 minutes, until edges are set and center is slightly jiggly. Cool completely, then chill at least 12 hours (up to 3 days).
To Serve: Slice chilled pie. Top each slice with a dollop of basil whip and sprinkle generously with pistachio praline.
Basic Pie Dough Recipe
Yields: 2 disks (enough for 2 single crust pies)
· 2 cups all-purpose flour, divided
· 1 Tbsp granulated sugar
· 1 tsp salt
· 1 cup (2 sticks) unsalted butter, cold and cubed
· ¼ cup ice water
· 1 egg (for egg wash)
· 2 Tbsp turbinado sugar (for sprinkling)
Instructions:
1. In a stand mixer with paddle attachment, mix 1 cup flour, sugar, and salt. Add butter gradually; mix until crumbly.
2. Add remaining 1 cup flour; mix 2–3 minutes. Add ice water; mix until dough forms a ball.
3. Turn onto a floured surface, divide into 2 disks, wrap in plastic, and chill at least 1 hour.