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
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!


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