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My review
Breezy Key Lime Pie with Strawberry Rhubarb Glaze
Diamonds_Nine
"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."
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Ingredients
9 h 5 m servings 834 calsOriginal recipe yields 8 servings (1 10-inch pie)
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Directions
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Prep
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- 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.
Footnotes
- Cook's Notes
- For an even easier preparation, you can use bottled Key lime juice, instead of squeezing it fresh. You can also simply warm a jar of strawberry-rhubarb jam in the microwave and spread that over the finished pie if you don't want to make your own glaze, or if fresh fruit is unavailable.
- Save egg whites for another use. You can substitute strawberry-flavored gelatin for the pectin, if you prefer.
Nutrition Facts
Per Serving: 834 calories; 29.4 g fat; 133.3 g carbohydrates; 13.2 g protein; 198 mg cholesterol; 370 mg sodium. Full nutrition
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5/21/2011
I have mixed feelings about this recipe, but as its first reviewer I’m happy to report that in the end it turned out delicious. First, 3 cups of crumbs was way off. I used half that and it worke...