I'm speechless. Really. 'Sublime' doesn't quite cut it.
This cheek-puckering, silky lime cream with its' hint of ginger surpasses the velvety deliciousness of the lemon cream we made for the Extraordinary French Lemon Cream Tart.
One of my favorite things about baking is the element of surprise - nothing really matches the fun of trying out a new recipe and then being bowled over by how much you love it. And so I have to admit that the lime cream was a delicious surprise. Combined with Dorie's sweet & flaky pie crust and the cloudy meringue, that does nothing to fight the zingy flavors at play, this pie is awesome. Awe-some. I played around with Dorie's suggestions (but you already knew I would) and added a layer of ginger and lime-infused mango cubes underneath the lime cream, but the flavor from the mango was barely discernible. I didn't mind. Didn't I already explain how the lime cream makes this a sublime pie?
A *huge* thanks to Elizabeth of Gluten-Free Baking 101 for picking the recipe this week. For gluten-free versions of this pie, please head over to Gluten-Free Baking 101. And please take a look at the BWD blogroll to check out everyone else's scrumptious pies.
Our challenge for 2nd August is the Blueberry Crumb Cake and has been picked by Tina of My Domestic Bliss. If you'd like to join us, please email me at needfulthings at ymail dot com. We'd love to have you bake along with us!
You can find the recipe for the Creamiest Lime Cream Meringue Pie on pages 337-339 of Baking: From My Home To Yours by Dorie Greenspan, or right here after the jump: