Pie. In. The. Electric. Lunchbox.
This blew my mind! And it did not even take too much tries to get it right!
Summer to me, is embodied in beaches and grilled food, citrus and blueberries, peaches and watermelon. As we slowly move into Fall, I want to hold on to some summer a little longer before pumpkin, and cinnamon, caramel, and apples take over.
So here is a Key Lime Pie made in the ELB. I’m quite sure you can make this into a regular lime pie, or even a lemon pie! Just replace the key lime with your chosen citrus.
*NOTE that this recipe uses regular sized measuring cups, NOT the tiny ELB cup, unless specified.*
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Crust:
1/2 cup graham cracker crumbs
2 tablespoons melted butter
Filling:
1 egg yolk
2 teaspoons sugar
1/2 cup plus 2 tablespoons condensed milk
Juice of 3 key limes (3 1/2 tablespoons)
Zest of 1 key lime (1 teaspoon)
Topping:
1/4 cup whipping cream
2 tablespoons sugar
Zest of 1 key lime
Line the bottom bowl (or top bowl of the 3 tiered ELB) with parchment paper cut to fit the base. Spray with a nonstick spray. Set aside.
In a small bowl, mix together crust ingredients until combined. Press onto the bottom and about 1/2 inch up the sides of the parchment paper lined bowl. Set aside.
In another small bowl, beat egg yolk and sugar until thick, around 2 minutes. Add condensed milk, lime juice and lime zest. Beat until combined. Pour over crust and cover with foil.
Place on the base and add 3 ELB cups of water to the base. Cover and let steam until it shuts off, about 1 hour.
Cool the pie on a wire rack and chill for at least 4 hours, up to overnight.
Whip cream, sugar, and a pinch of lime zest until stiff. Spoon or pipe onto pie and sprinkle with the rest of the lime zest.
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