Pineberry Key Lime Pie
Rating
WOW! I`M IN LOVE!!!
Ingredients
- FOR THE PINEBERRY PURÉE:
- 1 cup pineberries(125 g), diced
- 1 cup granulated sugar(200 g)
- 2 tablespoons vanilla extract
- 1 tablespoon honey
- 1 tablespoon cornstarch
- FOR THE CRUST:
- 12 graham crackers
- 65 g light brown sugar(65 g)
- 4 tablespoons melted butter
- FOR THE FILLING:
- ¾ cup lime juice(180 mL)
- 2 tablespoons lime zest
- 1 cup plain greek yogurt(240 g)
- 1 can sweetened condensed milk
- 2 tablespoons vanilla extract
- 1 pinch salt
- FOR THE TOPPING:
- 1 cup heavy whipping cream(240 mL)
- 2 tablespoons confectioners sugar
- 2 tablespoons vanilla extract
- 1 tablespoon lime zest
Instructions
- Preheat the oven to 375°F.
- In a food processor add the graham crackers, melted butter, and light brown sugar. Pulse until well-combined.
- Flatten into a pie mold and bake at 375°F for 10 minutes. Once it’s done, take it out and let it cool. (Lower the temperature of the oven to 350°)
- In a small saucepan, sauté the Diced Pineberries. Add the sugar, honey, vanilla extract, and flour. Let it simmer. Once it’s a smooth thick sauce, take it off the stove and let it cool.
- In a separate medium bowl, combine Greek yogurt, Keylime juice, key lime zest, vanilla extract, sweetened condensed milk, salt, and Pineberry mixture. Mix until smooth.
- Pour the mixture into the cooled pie crust and bake for 15 minutes at 350°. Take it out once it’s set and the middle jiggles a bit. Chill it in the fridge for 3-4 hours.
- In a mixer combine heavy whipping cream, sugar, vanilla extract, and lime zest. Mix until fully whipped and fluffy.
- Top the pie with the whipped cream, decorate, and serve.
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