BREEZY KEY LIME PIE WITH STRAWBERRY RHUBARB GLAZE
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.
Provided by Diamonds_Nine
Categories World Cuisine Recipes Latin American Caribbean
Time 9h5m
Yield 8
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- 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.
- 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.
- 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 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.
Nutrition Facts : Calories 833.9 calories, Carbohydrate 133.3 g, Cholesterol 198.4 mg, Fat 29.4 g, Fiber 2.6 g, Protein 13.2 g, SaturatedFat 12.6 g, Sodium 369.7 mg, Sugar 81.1 g
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Vk Putin
putin-v74@hotmail.comI followed the recipe exactly and the pie turned out bland and unflavorful. I'm not sure what went wrong.
Mbeiza Mary
mbeizamary@gmail.comThis pie is a bit too tart for my taste, but I think it would be perfect for someone who likes a tangy dessert.
Mahaaa Shaikh
mahaaa45@gmail.comI'm allergic to strawberries, so I used raspberries in the glaze instead. It was still delicious!
Alfie Bown
a.b@yahoo.comI omitted the strawberry-rhubarb glaze and the pie was still delicious. I think it would be great with a variety of different toppings.
Ssentamu chris Denis
d.s@hotmail.comI had some trouble finding key limes, but I was able to substitute regular limes and it still turned out great.
Aliyu Muhammad
m.aliyu76@yahoo.comThis pie is a bit time-consuming to make, but it's definitely worth the effort. The end result is a delicious and beautiful pie that's perfect for any occasion.
Lisa Uche Okoro
ulisa19@yahoo.comI'm not a big fan of key lime pie, but I loved this recipe. The strawberry-rhubarb glaze really makes it.
Angry Ethan
angry_e52@gmail.comI made this pie for my husband's birthday and he loved it. He said it was the best key lime pie he's ever had.
sentim 35
3sentim@aol.comThis recipe is a must-try for any key lime pie lover.
TOSTOS official
tostos.official@hotmail.co.ukBest key lime pie I've ever had!
Raihan Uddin Asif
raihan-u11@gmail.comThis pie is so easy to make and it's always a hit with my family and friends.
Furat Mahamud
m-f@gmail.comI'm not usually a fan of key lime pie, but this recipe changed my mind. The strawberry-rhubarb glaze is genius!
Lexie Green
l.g@gmail.comThis recipe is a keeper! I love the combination of key lime and strawberry-rhubarb. It's the perfect balance of tart and sweet.
Jenoshini Jena
jenoshinijena78@hotmail.comI've made this pie several times now and it's always a crowd-pleaser. The filling is perfectly tangy and sweet, and the glaze adds a beautiful pop of color.
JESSIE SMITH
smithjessie62@hotmail.comThis key lime pie was a hit at my last dinner party! The strawberry-rhubarb glaze added a unique and delicious twist to the classic recipe.