TWD: Creamiest Lime Cream

But no meringue pie here. I wish that I still lived near my dad. He loves pie more than anyone I know. I'm hard pressed to think of a pie that he doesn't like. He's been known, in moments of hunger-induced weakness, to purchase a pie at the grocery store and squirrel it away in some hidden cupboard of the kitchen (store bought desserts have always been a no-no in my parents' house), only to have my mom find most of it a week or a month later. I, however, don't really like pie. I will happily share a slice, but even a mini pie is too much for me to handle. So I had this brilliant idea . . .


I'd make a lime cream stack of sorts. It was going to be great, actually, but fate intervened. You see, I was going to make this, and then I was going to make this, and then I was really going to make this last night. Alas, I only had salted butter in the fridge. Nope, no can do. So, off I went to the store this morning to get unsalted butter (and other necessary sundries). I made the lime cream when I got home this afternoon. I also made these coconut shortbread cookies to go with the lime cream. I got the idea from Mary Ann -- I knew that I wanted to use some sort of cookie. I pondered gingersnaps, but I ultimately decided on coconut because I personally love the whole lime coconut combination. So, it's a runny messy stack, but it's actually delicious. That coconut shortbread is amazing, and if you happen to like coconut I definitely recommend that you try it. As for the stack, it didn't quite work, but I think that it has potential with more time for the curd to chill. Thanks to Linda for picking this amazing dessert that I've been anxious to try. Check out her blog for her gorgeous interpretation of this pie and the recipe, too.