Infused Recipes: Kushy Key Lime Pie

Kushy Key Lime Pie

Graham Cracker Crust:
2 1⁄2 cups Graham Cracker Crumbs
1⁄4 teaspoon Salt
1 cup Unsweetened Vanilla Almond Milk
1 tablespoon CannaButter

One recipe Homemade Sweetened Condensed Milk (made with 1 tsp Xanthan Gum, not 1⁄2 tsp!)
4 Large Egg Yolks
10g (1 tbs, packed) Organic Corn Starch
57g (1⁄4 cup) Plain, Nonfat Greek Yogurt
1 teaspoon Key Lime Zest
3⁄4 cup Key Lime Juice, freshly squeezed

Preheat the oven to 350 degrees Fahrenheit.

In a medium-sized bowl, stir together all of the ingredients. Press the mixture into a 9.5″ pie dish. Bake for 13 minutes, or until fragrant and firm. Let cool while you make the filling. In a large bowl, whisk together the condensed milk and egg yolks. Whisk in the corn starch, then whisk in the yogurt and lime zest.

Last, whisk in the lime juice. It will look curdled at first,but just whisk it vigorously and it will become smooth. Mixture should be very thick, like pudding. Scoop the mixture into the crust and bake for ~16 minutes, or until set (when you move the pan, the center should jiggle slightly but stay in place, like jello) Let cool for ~2 hours, then cover and refrigerate overnight.

Slice, serve, and enjoy!

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