Key Lime Pie

From the Silk test kitchen

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Servings
12
Total Time
45 min

Ingredients
  • 1 8-inch (20 cm) graham cracker crust
  • 1 1/2 cups (375 ml) Silk Vanilla Almond for Coffee
  • 3 Tbsp (45 ml) cornstarch
  • 4 egg yolks
  • 1/2 cup (125 ml) key lime juice
  • Whipped cream, for garnish
  • Lime slices or lime zest, for garnish

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Preparation
  • Preheat oven to 350°F (180°C).
  • Whisk together Silk and cornstarch in a medium saucepan.
  • Bring to a boil, reduce heat and simmer, whisking constantly, until mixture thickens, about 5 minutes.
  • Meanwhile whisk egg yolks in a small bowl.
  • Add ¼ cup of the hot Silk mixture, whisking well.
  • Add egg mixture to saucepan, along with key lime juice.
  • Simmer for 2 minutes, whisking constantly, until mixture reaches a pudding-like consistency.
  • Remove from heat and pour into crust. Bake for 15 minutes.
  • Cool pie, cover with plastic wrap and refrigerate.
  • Serve with regular or non-dairy whipped cream or whipped coconut cream. Garnish with lime slices or lime zest.