A Very Odd Pie: Cherry Cheesecake Pie with Ginger/Lime Meringue

So, sometimes you bake on a whim and it comes out so beautiful it hurts. Other times, however, you make mistakes and you have no idea what the monster is you’ve just created.

This happened to me over Thanksgiving.

I almost forgot that I was responsible for the desserts for our annual celebration. (Rookie mistake.) My mom called to remind me, and I opened all of our cabinets, our fridge, and our pantry. I had a pre-made graham cracker crust, cherries canned in water that needed to be used, cream cheese, a lime, heavy cream, and a nubbin of ginger root.

After staring down all of the ingredients, I got to work.

I blended half of a can of the cherries with cream cheese, sour cream, sugar, and eggs. After pouring the blush pink mixture into the graham crust, I baked it for roughly 45 minutes until it was cooked through.

Then came the meringue. I have only made meringue twice in my life, this being the third time. I literally had no idea that 1) there is a huge difference between Italian-style and French-style meringue, and 2) it’s practically impossible to flavor French meringue. I learned that the hard way.

My cheesecake “pie” was ready to be topped with perfectly stiff-peaked goodness, but after grating the lime and ginger into the egg whites and sugar, I realized they were never going to fluff up because of the oils in the lime. I must have beat them for 10 minutes, and nothing. Just foam.

What have I done? I asked myself. Welp, here I go! I poured the foam over top of the pie and baked it til it was golden brown.

My family is so sweet. I mean really, really sweet. After we had stuffed ourselves silly with turkey, cranberry sauce, and mashed potatoes, we brought out the dessert. I was expecting a few more choices than just my… creation… but, nope. My cherry cheesecake meringue disaster was the only choice.

I cringed as everyone took a bite, but I was met with “MMMMM!” and “Woahhh…” instead.

“Is it actually good?” I asked.

“Emily, this is very good,” My dad said.

I was off the hook. I don’t know how it happened, but what I made actually tasted good. I am so thankful for my family and for the support they give me, even when I feel like I really screwed up. They’re always up for a challenge and never fail to find the good in everything.

I hope everyone enjoyed their Thanksgiving, and that there was joy found in every moment, even the mishaps.