Mandarin Orange and Key Lime Pie
Rich, decadent desserts are wonderful. However, if you're like me, after enjoying a deliciously rich meal a crisp, lighter desert is perfect. The mandarin oranges add a level of sweetness and texture to the traditional key lime pie and makes a perfect ending to your meal. Sweet, creamy and delicious!
|"A burst of Mandarin in a creamy Key lime base!"|
1 cup graham crackers, crushed
1/4 cup sugar
1/3 cup butter, melted
1 egg yolk
2 teaspoons key lime zest
1/4 cup key lime juice
1 can Mandarin oranges (reserve juice)
1 can sweetened condensed milk
1/4 cup heavy cream
Preheat oven to 350 degrees F
1. In a bowl, combine graham crackers, sugar and melted butter. Mix with fork.
2. Form the pie crust by pressing graham cracker mixture into a glass pie dish covering the sides and bottom evenly.
3. Using an electric mixer, whip eggs on high until they become frothy (about 1 minute).
4. Add key lime zest, juice and Mandarin orange juice; whip on high for 2 minutes.
5. Add the condensed milk and heavy cream. Continue to mix on high until the filling thickens (the consistency of sour cream or yogurt).
6. Place 1/2 of the Mandarin oranges over the bottom of the crust.
7. Pour filling over the Mandarin oranges; use a spatula to spread evenly.
8. Place the remaining Mandarin oranges over the top of the pie.
9. Bake for 15 minutes.
10. Cool and refrigerate pie for a minimum of 3-4 hours.
11. Serve and enjoy!