breezy key lime pie with strawberry rhubarb glaze

Ingredients

• Servings: 1
• 3 cups vanilla wafer crumbs
• 3 tablespoons butter, softened
• 2 (14 ounce) cans sweetened condensed milk
• 1 cup fresh key lime juice
• 6 egg yolks
• 1 teaspoon vanilla extract
• 1 teaspoon key lime zest
• 2 stalks fresh rhubarb, diced
• 2 cups chopped fresh strawberries
• 1 cup white sugar
• 1/2 cup water
• 2 teaspoons powdered fruit pectin

Recipe

Preparation Time: 20 mins Cook Time: 35 mins Ready Time: 9 hrs 5 mins


• preheat oven to 350 degrees f (175 degrees c).
• mix together the vanilla wafer crumbs and butter in a bowl until thoroughly combined, and press the crust into the bottom and up the sides of a 10-inch pie dish.
• beat the sweetened condensed milk, key lime juice, egg yolks, vanilla extract, and key lime zest in a bowl with an electric mixer until smooth; pour the filling into the prepared cookie crust.
• bake the pie in the preheated oven until center of pie is slightly jiggly, about 15 minutes. allow to cool for 10 minutes, then refrigerate.
• mix the rhubarb, strawberries, sugar, water, and pectin in a saucepan over medium heat, and bring to a boil. stirring often, boil until the rhubarb and berries break down and the glaze begins to thicken and resemble jam, about 20 minutes. remove from heat; cool to lukewarm. glaze will thicken as it cools. spread the glaze over the pie, and refrigerate until chilled. for best texture, allow pie to chill at least 8 hours before serving.