Ingredients and Weight: - Graham cracker crumbs, 1 1/2 cups - Unsalted butter, melted, 1/2 cup - Key lime juice, fresh, 1 cup - Sweetened condensed milk, 1 can (14 ounces) - Heavy cream, 1 cup - Key lime zest, 1 tablespoon - Strawberries, fresh, 1 pound - Rhubarb, chopped, 1 cup - Sugar, 1/2 cup - Lemon juice, 2 tablespoons - Cornstarch, 2 tablespoons
Preparation Time: - 30 minutes
Cooking Time: - 15 minutes
Difficulty Level: - 2 (simple)
Preparation Method Steps: 1. Preheat oven to 350°F (175°C). 2. Combine graham cracker crumbs and melted butter in a medium bowl. Press into the bottom of an 8-inch springform pan. 3. Bake for 15 minutes, or until golden brown. Let cool completely. 4. In a large bowl, combine key lime juice, sweetened condensed milk, and heavy cream. Whisk until smooth. Stir in key lime zest. 5. Pour filling onto the cooled crust. Refrigerate for at least 4 hours, or overnight. 6. To make the strawberry rhubarb glaze, combine strawberries, rhubarb, sugar, lemon juice, and cornstarch in a small saucepan. Bring to a simmer over medium heat. Cook for 10-15 minutes, or until thickened. 7. Carefully spoon the glaze over the chilled pie. Refrigerate for at least 1 hour before serving.
Nutritional Information (per serving): - Calories: 350 - Fat: 15 grams - Carbohydrates: 40 grams - Protein: 5 grams
Dish Characteristics: - Creamy and tangy key lime filling - Sweet and tart strawberry rhubarb glaze - Graham cracker crust - Perfect summer dessert
User Comments: - "This pie was a huge hit at my party! The combination of key lime and strawberry rhubarb is simply divine." - "I love how easy this pie was to make. I'll definitely be adding it to my regular dessert rotation." - "The flavor of this pie is out of this world. It's the perfect balance of sweet, tart, and creamy."
Special Precautions and Tips: - Use fresh key limes for the best flavor. - Make sure the crust is completely cooled before filling. - Refrigerate the pie for at least 4 hours before serving to allow the filling to set.