Deconstructed Key Lime Pie
|Total Fat||10 g|
|Total Carbohydrates||49 g|
Whisk together sugar, cornstarch, egg and egg yolks in a large saucepan. Slowly whisk in lime juice, then vanilla almond milk. Bring to a simmer over medium heat and cook for 5 to 7 minutes or until mixture has thickened, whisking constantly. Stir in butter and lime zest and cook for 1 minute more. Whisk in butter and lime zest.
Let cool slightly, then press plastic wrap directly onto the surface and refrigerate for several hours or until well chilled. (May be prepared 2 days ahead.)
To serve, spoon into 8 small dessert cups. Coarsely crumble graham cracker crust over the top of each. Garnish with oven roasted almonds and lime zest, if desired. Makes 8 small servings.
Vegan Tip: Replace eggs with an egg replacer product that requires 3 tablespoons water mixed with 1 tablespoon egg replacer, adding enough to equal 3 eggs.Replace buttery with buttery spread.
Featured In: Food Festival
- 1 1/4 cups sugar
- 1/4 cup cornstarch
- 1 egg + 4 egg yolks
- 1/2 cup key lime juice
- 1 1/2 cups Blue Diamond Vanilla or Hint of Honey Vanilla Almond Breeze
- 2 tablespoons butter
- Finely grated zest of 1 lime
- 1 cup coarsely crumbled store bought graham cracker crust
- Finely grated lime zest
- Toasted Blue Diamond Sliced Almonds
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