Spicy Key Lime Twist Pie

A classic Key Lime Pie with a spicy twist - perfect for hot summer nights!

Serving Size: 1 round 9” pie

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)

Jalapeño & Lime Spicy Chili Jam

$8.99

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Instructions

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!