Jan in my Kitchen Part II
…Presenting a slice of heaven:)
This pie was SUCH tongue-tingling, lip-smacking, totally tantalizing treat and like wine, tasted better each the day than it did the previous one. This is one of those desserts you should eat and treat like wine – take small bites, swirl it around your tongue and feel the cool lemony, creamy freshness fill your senses. Jan made it look too easy – I suppose there is a reason for the expression, easy as pie Almost as “visually” beautiful as her fruit tart, this pie totally captivates your senses as you eat it –
1 1/2 cups graham cracker crumbs
2 tablespoons sugar
1/8 tsp ground ginger
4 tablespoons butter, melted
Mix together all ingredients until moist. Press into 9 inche pie plate, equally distributing it to the bottom and up sides. Bake at 325 degrees for 9 minutes.
Cool before adding filling.
1/2 cup fresh lime juice (6 to 8 limes)
1 tablespoon plus 1 tsp lime zest, plus slices for garnish
2/3 cup sugar
1/3 cup cornstarch
Pinch of salt
1 cup half and half
2 tablespoons unsalted butter
2/3 cup sour cream
Combine lime juice and lime zest. Set aside.
In the top of a double boiler, mix sugar, cornstarch and salt.
Whisk in lime juice.
In a separate saucepan, scald (bring mixture to almost boiling—look for small bubbles at edge of pan) half and half mixture and butter.
In top of double boiler, whisk half and half mixture into lime juice mixture and place over medium heat, stirring occasionally.
Cook until mixture thickens and becomes smooth. Remove from heat and let cool at least 30 min.
Cut up cooled lime mixture and place in food processor. Add sour cream and lime zest. Pulse until smooth.
Spoon into cooled pie crust. Spread evenly.
1 cup heavy whipping cream
1 1/2 tablespoon sugar
Beat on highest speed of electric mixer until stiff peaks form.
Spread on top of filling and garnish with thin slices of lime, split and twisted to form pinwheels.