Tart & SweetPublished on September 9, 2020

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Photo by: Mark Holleron

Hang on to the tastes of summer with this rich, classic dessert. No need to worry about cutting the perfect piece of pie when served in a glass.

Prep time: 10 minutes
Bake time: 6 minutes
Cook time: 8–10 minutes
Refrigeration time: 3–24 hours
Serves: 4–6

INGREDIENTS

  • 1  cup (250 mL) graham cracker crumbs
  • 2  tbsp (30 mL) granulated sugar
  • ¼  cup (50 mL) butter, melted
  • ¾  cups (175 mL) freshly squeezed lime juice (about 5 limes)
  • 2  tbsp (30 mL) corn starch
  • 1  can (14 oz/397g) sweetened condensed milk
  • 1  egg
  • 1  egg yolk
  • 2  tbsp (30 mL) 35% whipping cream
  • 3  tbsp (45 mL) lime zest, divided
  • ¾  cup (175 mL) whipped cream for serving

METHOD

  • Preheat oven to 350ºF (175ºC). In small bowl combine crumbs, sugar and butter. Spread mixture onto baking tray, bake 5–6 minutes or until golden; set aside.
  • In medium bowl whisk corn starch into lime juice until smooth; whisk in condensed milk, egg, egg yolk and 2 tbsp (30 mL) whipping cream until smooth.
  • Transfer to saucepan and cook over medium-high heat until bubbling; reduce heat to medium-low and continue stirring until mixture thickens, about 8 minutes.
  • Remove from heat; stir in 2 tbsp (30 mL) of the lime zest and allow to cool.
  • Assemble
  • In stemmed glassware of choice, add 2 tbsp (30 mL) toasted graham mixture, followed by ¼ cup (50 mL) lime custard and topped with 2 tbsp (30 mL) whipped cream.
  • Garnish with remaining lime zest and graham crumbs.
  • Refrigerate until ready to serve.

Korey’s Tip

  • Use room temperature limes for the most juice. Soak limes in warm water before juicing if they are cold.

Korey Kealey

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