This week I deviated from the original Dorie recipe a little. #1 I enjoy ginger in some baked goods, but fresh, raw ginger isn't my favorite (even on sushi), so I left it out of the lime cream. #2 I don't really like meringue that much either, plus the only other time I ever made a meringue pie topping it was a complete fail. Instead I made whipped cream for the top.
#3 The only lime pie I can ever recall eating was the kind served at Morrison's Cafeteria and it was a shade of green not found in nature with little stars of melty cream on top. Thus, I decided to go old school and added a couple of drops of green gel food coloring to my lime cream.Dorie gives the option of using a regular pie crust or a graham cracker crust. Since I loathe making regular pie crusts I made a graham cracker crust.This was a fun thing to make, the lime cream is delicious, a perfect mix of sweet and tart and it would be equally good as lemon cream. Although 2.5 sticks of butter in the lime cream folks! I think my cholestrol went up 50 points with one slice.Thank you to Linda of Tender Crumb for this fun selection!