IMG_4962We had guests over for the Memorial Day holiday and I needed limes for G&Ts.  Since I was at Costco I ended up getting the industrial sized package which left me with a glut of limes.  Since this recipe has been on my To Do list for some time I decided this was a good time to try it and I could serve it over the weekend. This is another Dorie Greenspan recipe from her book Baking, From My House To Yours.  I am so glad I am finally finding the time to delve into this book more closely.

IMG_4960This is a very easy recipe.  It uses a standard graham cracker crust (crumbs, sugar, butter).  The mixture is just pressed into a 9 inch pie pan and baked for 10 minutes and allowed to cool.

Baked pie shell

Baked pie shell

Lime zest and sugar

Lime zest and sugar

Cooking the filling

Cooking the filling

Completed Lime Cream

Completed Lime Cream

For the filling, rub lime zest into granulated sugar, then whisk in eggs, lime juice, ginger and cornstarch.  Cook this mixture in a bowl over a pan of water whisking continuously until it reaches 180 degrees.  Strain the mixture and then place it in a blender.  With the blender on high-speed add butter.  When all the butter is incorporated continue blending for about 3 minutes.  Scrape the cream into a bowl, cover with plastic wrap and chill for at least 4 hours.  Spoon the cream onto the prepared crumb base.  The recipe calls for a meringue topping but since we don’t care for meringue at my house I opted for sweetened whipped cream.  Decorate as desired and chill the pie for at least 4 – 6 hours.

IMG_4961It truly is the creamiest cream pie I have ever had.  It is very very tart with lime and just a kick of heat from the ginger.  And, it goes very well with a Gin and Tonic.

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