A classic Key Lime Pie with a spicy twist - perfect for hot summer nights!
FOR THE CRUST:
2 cups Graham crackers, crushed
⅓ cup confectioners’ sugar
6 Tbsp unsalted butter
⅛ tsp salt
FOR THE FILLING:
1 ½ cups sweetened condensed milk
1 ½ cups heavy cream
4 Tbsp fresh lime juice
Zest of 2 limes
2 tsp unflavored gelatin (1 envelope)
1
Preheat oven to 350°F and select a 9” pie pan with removable base and 1 ¼” height
2
MAKE THE CRUST: Mix crushed Graham crackers, confectioners’ sugar, butter and salt until crumbs are small and sticking together
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
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)
5
In a bowl, mix together condensed milk, heavy cream, lime juice, zest and 4 Tbsp Blake Hill’s Jalapeño & Lime Chili Jam
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)
7
Stir warm gelatin into the filling mixture, then pour combined mixture into your Graham cracker crust
8
Add 2 Tbsps Jalapeño & Lime Chili Jam on top of filling and swirl around with a skewer
9
Refrigerate Spicy Key Lime Pie for 4 hours or overnight to finish then serve and Enjoy!
