Spicy Key Lime Twist Pie
A classic Key Lime Pie with a spicy twist - perfect for hot summer nights!
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FOR THE CRUST:
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2 cups Graham crackers, crushed
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⅓ cup confectioners’ sugar
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6 Tbsp unsalted butter
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⅛ tsp salt
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FOR THE FILLING:
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1 ½ cups sweetened condensed milk
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1 ½ cups heavy cream
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4 Tbsp fresh lime juice
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Zest of 2 limes
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2 tsp unflavored gelatin (1 envelope)
Instructions.
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1
Preheat oven to 350°F and select a 9” pie pan with removable base and 1 ¼” height
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2
MAKE THE CRUST: Mix crushed Graham crackers, confectioners’ sugar, butter and salt until crumbs are small and sticking together
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3
Shape your crust by pressing crumb mix on the bottom and sides of your pie pan, ensuring the bottom is thicker than the sides. Bake for 10 minutes
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4
MAKE THE FILLING: In a small bowl, combine gelatin with ½ cup of water and let sit for 5 minutes (this process is called “blooming” the gelatin to avoid lumps in your dish)
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5
In a bowl, mix together condensed milk, heavy cream, lime juice, zest and 4 Tbsp Blake Hill’s Jalapeño & Lime Chili Jam
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6
Pour “bloomed” gelatin into small saucepan and warm on medium heat (do not boil or it will break the gelatin’s molecular structure and your filling will not set)
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7
Stir warm gelatin into the filling mixture, then pour combined mixture into your Graham cracker crust
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8
Add 2 Tbsps Jalapeño & Lime Chili Jam on top of filling and swirl around with a skewer
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9
Refrigerate Spicy Key Lime Pie for 4 hours or overnight to finish then serve and Enjoy!
