Key Lime Pie with Strawberry Rhubarb Glaze2015-04-30
- Skill Level: INTERMEDIATE
- Prep Time : 20 min.
- Cook Time : 35 min.
- Ready In : 9 hours min.
With the flavor of fresh lime and berries, this sweet rhubarb pie will tickle the tastebuds of anyone! You can garnish with whipped cream, or strawberry and lime slices.
- 3 cups vanilla wafer crumbs
- 3 tablespoons butter, softened
- 2 cans sweetened condensed milk
- 1 cup fresh Key lime juice
- 6 egg yolks
- 1 teaspoon vanilla extract
- 2 teaspoons powdered fruit pectin
- 1/2 cup water
- 1 cup white sugar
- 2 cups chopped fresh strawberries
- 2 stalks fresh rhubarb, diced
- 1 teaspoon Key lime zest
Preheat oven to 350 degrees F. In a bowl mix together the crumbs and butter until combined, and press the crust into the bottom and up the sides of a 10-inch pie dish.
Then, with an electric mixer beat the milk, key lime juice, egg yolks, vanilla extract and Key lime zest in a bowl until smooth; pour the filling into the prepared cookie crust.
Bake the pie in the preheated oven until center of pie is slightly jiggly, about 15 minutes. Allow to cool for 10 minutes, then refrigerate.
Mix rhubarb, strawberries, sugar, water, and pectin in a saucepan over medium heat. Stirring, boil until the rhubarb and berries break down and the glaze begins to condense and resemble jam, for about 20 minutes. Remove from heat and let cool to lukewarm. Glaze will thicken as it cools. Spread the glaze over the pie, and refrigerate until chilled (at least 8 hours before serving).
Imagine (CC BY 2.0) Ralph Daily
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