I was making a lime pie for my mother in law's birthday when Alex wandered into the kitchen. He was watching me make the filling for the baked curd and thought it looked a little bit skimpy.
Then as we debated toppings for the pie he suggested that I adapt my lemon cream pie filling and use it to top the baked lime base, essentially bringing two pies together as one. It worked beautifully with the graham cracker rolled pie crust. The bottom layer was firmer and more intense with a kiss of ginger to highlight the lime, while the top layer was ethereal and bright with a hint of vanilla.
I think my ratio was a bit off and I need a little more of the bottom layer to balance the top, but that's an easy fix. The pie was a huge success and it's making me think about ways to bring more flavor to what I put on top of a pie or a cake or whatever else I happen to be creating.
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