Creamy, creamier, creamiest!! I am still feeling guilty a couple of hours after sharing a slice of this tangy, silky smooth lime cream pie for dessert tonight. The amount of butter that went into this is still haunting me!! :) Calories aside - if you like strong, tarty citrus flavors, you'll love this luscious pie.
Thank you, Elizabeth for choosing this recipe. Again, another excellent choice!
As you can read from the post title, my pie is meringue-less. We are not meringue people in my household. I substituted lightly whipped cream for the meringue topping. I think Dorie would approve :)
Making this pie wasn't as easy as A-B-C, but I wouldn't say it was labor-intensive either. I prepared a cracker crust using McVitie's digestive biscuits, to replace graham crackers which I could not find here. This option is definitely simpler than making Dorie's Good for Almost Everything Pie Dough (recipe here) although I truly adore the pie dough.
And, even if you don't have an instant-read thermometer to ensure the lime cream is cooked at 180 degrees F, you can still make this successfully. I did :) I timed my whisking duration to 10 minutes as per Dorie's suggestion (and developing muscles at the same time). I am so happy I pulled this through, after a not-so-successful experience with my last BWD challenge.