Um, I think the waiter forgot about my dessert order. I distinctly remember asking for a slice of creamy lime, ginger and mango meringue pie way back in February and I was really looking forward to it. The chef had apparently used a recipe that was from Dorie Greenspan's book, so I knew it was going to be good. Wait a minute, am I the chef in question? Was I supposed to make it? I just kept hoping it would be delivered to me by a charming waiter with broad shoulders. Uh, yeah… February was a weird month. Then March arrived and I realized that if I wanted that pie, I would have to make it myself and should have done so at least three days ago. If you’re wondering why I wanted the pie specifically for February it’s because February’s round of Waiter, There’s Something In My…, is being hosted by Jeanne of Cook Sister and she had chosen pie as its theme. In my defense, I actually did make a pie during February, a mixed berry pie, it just wasn’t the one I was dreaming about and couldn’t be used for WTSIM because I submitted it into the Amateur Gourmet’s Blue Food contest. If you want to hear more excuses, February’s a short month, I was confused, I thought it was January... or March… they both have 31 days and if it were either of those months, I would still be entering my pie before the deadline, so I’m just going to carry on like I’m on time.
Prior to this one, I’d never made a meringue pie before, but I’d eaten them, and judging by the recipe this one promised to be especially good. Lime, ginger and mango are a dynamite combination. This would also be an opportunity to use my mini kitchen torch which I received for my birthday way back in November and still hadn’t used. Well, the torch was tons of fun and the pie was easily the absolute best meringue pie I’ve ever eaten. Dorie said it was going to be creamy, but this was beyond my expectations. It has an amazing, silky in-mouth feeling and the little bits of sweet mango that pop up in a bite of tangy lime and spicy ginger are divine! And I had no problem with making the meringue either! Meringue has certainly not been my forte, but this one went smoothly and torching it was great fun. It’s definitely a mini torch though, if I had of been more clever I good have made pretty little designs on my meringue. Now I want to make crème brulée so that I can use my torch again. I may have an ulterior motive there in that crème brulée is incredibly tasty, but either way, I’m going to make it, maybe even before the end of March, but let’s not impose deadlines. I will also have to make Dorie’s wonderful Creamiest Lime Cream Meringue Pie again, because it really was phenomenal. It was so good that a chocolate dessert snob was caught going back for a second piece, (larger than the first, no less) and that never happens!