This tangy, sweet pie is sure to tickle the tastebuds of anyone who loves the crisp, tart flavor of fresh lime and berries. Made in a sweet vanilla crust, it's the perfect end to a light, fresh meal. It's best to start this pie at least 12 hours before you wish to serve it. Garnish with whipped cream, strawberry slices, or fresh twists of lime.
Ingredients
- vanilla wafer crumbs: 3 cups
- butter: 3 Tbsp (softened)
- sweetened condensed milk: 2 cans (14 ounce cans)
- key lime juice: 1 cup (fresh)
- egg yolks: 6 piece
- vanilla extract: 1 tsp
- Key lime zest: 1 tsp
- stalks fresh rhubarb: 2 piece (diced)
- fresh strawberries: 2 cups (chopped)
- white sugar: 1 cup
- water: 0.5 cup
- powdered fruit pectin: 2 tsp
Metric Conversion
Stages of cooking
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Preheat oven to 350 degrees F (175 degrees C).
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Mix together the vanilla wafer crumbs and butter in a bowl until thoroughly combined, and press the crust into the bottom and up the sides of a 10-inch pie dish.
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Beat the sweetened condensed milk, Key lime juice, egg yolks, vanilla extract, and Key lime zest in a bowl with an electric mixer until smooth; pour the filling into the prepared cookie crust.
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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.
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Mix the rhubarb, strawberries, sugar, water, and pectin in a saucepan over medium heat, and bring to a boil. Stirring often, boil until the rhubarb and berries break down and the glaze begins to thicken and resemble jam, about 20 minutes. Remove from heat; cool to lukewarm. Glaze will thicken as it cools. Spread the glaze over the pie, and refrigerate until chilled. For best texture, allow pie to chill at least 8 hours before serving.
