Behold: the slice of pie. This pie disappeared too quickly. Next time I will try a graham cracker crust among other variations.
This could be called Fast 'n Easy Lime Meringue pie. Once the components were prepared, it only took minutes to actually make the pie.
The pie crust was made this morning, in the 45 minutes between walking the dog and going to Costco with my neighbor. It certainly had time to cool.
The luscious lime-ginger filling was made last Saturday. Contrary to what many other TWD bakers said, my filling thickened in less than five minutes and was pretty darn solid after being refrigerated. I whipped it with the 'meringued' beaters to get it refluffed.
There are so many leftover egg whites occupying space in my refrigerator, so it was wonderful to be able to use some up. I add a pinch or so of cream of tartar along with the sugar, and they reached firm & glossy quickly, whereupon I used the beaters to whip up the aforementioned filling.
Next, the filling was spread into the well-cooled pie shell.
The meringue layer was attached.
Then, I refilled my trusty torch and proceeded to fire away.
Thanks to Linda of Tender Crumb for using one of my favorite ingredients: limes. My tree is prolific, so any chance I have to use the fruit is a good one.
While I know each pie component tastes delicious, the ultimate test will have to wait until after dinner tonight. (Biscuits with sausage gravy have been requested.) If possible, I will post a pie-slice photo tomorrow. Meanwhile, wander over to the TWD blog to read about everyone else's opinions.