Basil-infused Lime Curd Tart with a Spicy Peanut Butter Cookie Crust and Ginger Whipped Coconut Cream. Yaaas.

Warning: this post contains weird pictures from when we went to Thailand like two years ago. A time before we knew how to use a gym, how to use a camera, and how to dress #cute. Yikes.

We quickly learned that riding elephants is basically torture and opted out for this cute elephant rescue sanctuary in Chang Mai, instead. — We quickly learned that riding elephants is basically torture and opted out for this cute elephant rescue sanctuary in Chang Mai, instead.

Fun fact: I've only been out of the country twice (well, like, over-an-ocean out of the country not like just-to-Canada out of the country), and both times I ended up in Thailand. It was mostly just to people-watch all of the old white men walking around alone drinking Chang beers and looking for *love*. On my last visit a couple years ago, Matt came with me and we started a GAME where we would count how many creepy old straight white men were walking around by themselves (or sitting on the beach by themselves, or in restaurants by themselves) and I *think* one day the total got to 25? Which, is like... a lot. Maybe this is actually really sad and I shouldn't be blogging about it. I don't know.

Anyway, yes, I've been to Thailand twice because I love it. The first time, I was an angst- filled recent high school grad who had been working thirty hours a week at a shitty restaurant and *needed* to leave the country asap. I wanted to travel alone but didn't know how the hell to do that so I found this tour thingy and somehow my parents were OK with it so I went to go book a tour to Thailand. I fell in love with the country, and immediately knew I'd want to visit again one day without the restrictions of being on a guided tour. For the record, I think guided tours are kinda lame but if you're young and travelling alone they can be a great way to meet people and experience a different country in a short amount of time.

The next time I went to Thailand was with Matt. We had been teaching English in Vietnam and ended up extending our trip for almost a month to travel to Thailand. Our lives were filled with mountain hikes, scary train rides, and too much green curry. It was (duh) amazing. Through all of this, Thai food has become one of my absolute favorite things in the world. Due to it's location along a historic trade route, the food is varied and spicy and sweet and filling but also somehow refreshing. I luv it. So, like mama always said, if you love something make it into a pie.*

*She literally has never said that.

I made a pie that has some of my favorite flavors from the region - chili, basil, lime, and peanuts- but no one in Thailand would ever consider this Thai so just consider this the whitest most appropriated (yet delicious) thing to ever be done on this site. Enjoy but also read the notes below the recipe for instructions on easy assembly and why making this in individual serving portions might be best for you.

Thai Lime Pie {Basil-Infused Lime Curd, Spicy Peanut Crust, and Ginger Whipped Coconut Cream}

Serves 8

*Please see notes before making this thing*

Crust

1 cup peanut butter (use Jif or Skippy, not natural)
1 cup sugar
1 t cayenne pepper
1 t vanilla
1 Large egg

Preheat oven to 350*
Combine all ingredients in a medium mixing bowl and press into a tart pan lined with parchment paper or individual serving dishes (see notes).
Bake for 12 -18 minutes, until golden brown. Remove from oven and let cool completely before filling with the curd.

Filling

Zest of 4 limes
1/2 cup lime juice
3/4 cup sugar
2 eggs
2 egg yolks
2 t corn starch
1 cup whole fresh basil leaves, lightly packed
5 oz coconut cream (cream, not milk!)

In a medium saucepan over medium-high heat, whisk together all ingredients except for the coconut cream.
Bring to a boil and whisk for 3 minutes until it begins to thicken.
Remove from heat and strain into a medium bowl. Whisk in the coconut cream.
Refrigerate for about three hours, until chilled.

Ginger Whipped Coconut Cream

5 oz coconut cream, chilled
1 t fresh ginger
2 T sugar

Chill a bowl of a stand mixer or a mixing bowl for about half an hour.
Place all ingredients in the bowl and, using a stand mixer or hand-held mixer, whisk on high speed for about 3 minutes, until slightly fluffy. Refrigerate for up to a week, or use immediately.

Assembly

Fill cooled crust with the curd, and let chill for two hours in the fridge. Remove from fridge and dollop the top with the whipped coconut cream. Sprinkle peanuts, lime zest, or basil for garnish.

Notes

This crust is super crumbly and the curd has no butter, meaning its a little flimsy. These are the things that make this pie delicious, and ooey and gooey, but it also makes removing it from a tart shell and slicing into into cute pieces a real bitch. It's totally possible, with the most careful hands and eyes, but to make your life easier, you could make it in individual portions, so there is no transferring of the finished product, and you can just eat it with a spoon!
I used some peanuts tossed in Mixed Made spicy honey for garnish, and they were v good! Def a recommendation!
Recipe for this curd is adapted from here.

Thai Lime Tart {gluten & Dairy Free}