Creamiest Lime Cream Pie

This week's TWD was picked by Linda at Tender Crumb. I tweaked a few things in this recipe to make it more to our liking. First of all, I cut the amount of butter used. The recipe called for 2 1/2 sticks of butter to go in the cream. Holy. Cow. I remember just how buttery the buttercream frosting tasted in the Perfect Party Cake and I didn't want to repeat that. So I used 1 1/2 sticks of butter instead. It tasted just fine with that and, truth be told, I could have gotten away with just one stick.

I also supplemented the fresh squeezed lime juice with bottled because my 3 limes only gave half the amount needed. No biggie. Instead of using a regular pie crust or a graham cracker one, I made my own from pecan sandies. Have you ever had a pie with a pecan sandie crust? Oh my you must try it. Those little cookies translate perfectly into a cookie crumb crust.

Very pretty.

I also didn't do the meringue. I'm not a fan. So I just topped it with Cool Whip instead.

This was a good pie and got the thumbs up around here, but it was a little more labor intensive than I had thought, what with all the whisking for such a long time while making the cream. I have another recipe for a "Creamy Lemon Pie" that I've been making for years that tastes very similar to this one and is a breeze to make. Considering the flavors are so similar and the work involved is so drastically different, I think I'll stick with my old favorite. :-)

Classic Banana Bundt Cake -- with a twist

This week's submission was pretty much a straight forward banana bundt cake. But since a friend had gifted me with a large bag of zucchini, I decided to use half zucchini and half bananas. This turned out to be perfect because while I like banana cakes and breads, I'm not too fond of an overly strong banana flavor. This cut the banana flavor a bit and made for one very moist cake. I used 2 cups total of banana/zucchini mixture.

There was no need for icing or glaze because it was so moist and had a good flavor all on it's own.

This week's host is Mary at the Food Librarian. She has the recipe posted on her blog if you want to give it a try. ~~~