Tarts & Pies

Featured Recipe

Key Lime Pie

Yield: 9" pie

For the Graham Cracker Pie Crust:
    • 5 oz. graham crackers
    • 1 cup granulated sugar
    • 4 oz. butter, melted
    • Pinch salt salt

Method:
1. Preheat oven to 350°F.
2. In the bowl of a food processor fitted with the blade attatchment, process all ingredients until combined.
3. Press mixture evenly into a 9" pie pan and bake for 10 minutes.
4. Remove from the oven and allow to cool.


For the Key Lime Filling:
    • 5 egg yolks
    • 1/4 cup The Perfect Purée Key Lime Concentrate,  thawed
    • 1 cup milk
    • 1 -14 oz. can sweetened condensed milk
    • 1 drop green food coloring (optional, if you want the filling to be green)

Method:
1. In a mixing bowl, whisk the egg yolks until light in color.
2. Add the rest of the ingredients and whisk until smooth and combined.
3. Pour into pre-baked piecrust and bake at 350° F for 15 to 18 minutes until the mixture is firm when jiggled.
4. Remove and cool on a wire rack for 1 hour.

Serving Suggestion:
Serve room temperature or chilled with whipped cream.
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