Prickly Pear Key Lime Pie

by James Vives

Prep Time: 30 minutes
Cook Time: 20 minutes
Total Time: 50 minutes
Yield: 10 servings

Ingredients:

  • 4 oz. Brushfire Farms Prickly Pear Syrup
  • ½ Cup Lime Juice
  • 4 Egg Yolks
  • 3 Tbsp. fresh Lime Zest
  • 2 – 14 oz. cans of Sweetened Condensed Milk
  • 1 – 9" Keebler Graham Cracker Pie Crust
  • 1 Cup Heavy Cream
  • 2 Tbsp. Powdered Sugar
  • Fresh Mint

Note: You will need egg beaters of a mixing machine for the whipped cream!

Process:

  1. Preheat oven to 350°. In a large mixing bowl, combine Prickly Pear Syrup, Condensed Milk, Lime Juice, Egg Yolks and 1 Tbsp. Lime Zest. Wisk together well, and pour into pie crust. Do not fill pie crust all the way to the top. Leave about a ¼ inch of space for the whipped cream.
  2. Bake pie for 20 minutes. Allow the pie to set in the refrigerator for at least 6 hrs. or preferably overnight.
  3. In a medium sized mixing bowl, combine Heavy Cream, Powdered Sugar and 1 Tbsp. of Lime Zest. Blend with Egg Beaters for several minutes until whipped peaks form.
  4. Remove pie from refrigerator and spread whipped cream onto the pie with a spatula or spoon. Garnish pie with 1 Tbsp. of fresh lime zest and garnish each slice with a sprig of fresh mint. Tip: Pull the foil rim back away from the crust before slicing to make it easier to cut into and enjoy!
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