Cucumber-Key Lime Pie

Name: Cucumber-Key Lime Pie
Total time: 1 h 40 min
Yield: 8 serving(s)
Ingredients: 1/2 English cucumber (about 8 ounces), halved crosswise; 1/2 c. plus 2 tablespoons fresh key or regular lime juice (from about 28 key limes or 8 regular limes), divided, plus zest for garnish; 4 large egg yolks; 1 (14-ounce) can sweetened condensed milk; 1 (6-ounce) prepared graham cracker crust; 2 tbsp. sugar; 1/2 c. heavy whipping cream

Everyone will be asking for a second slice of this fruit-filled dessert.

By Kate Merker, Taylor MurrayPublished: Aug 5, 2019

1 Rating

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Brian Woodcock

Yields:

8 serving(s)

Total Time:

1 hr 40 mins

Trust us: The addition of cucumber makes this classic pie recipe super refreshing.

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Ingredients

1/2 English cucumber (about 8 ounces), halved crosswise
1/2 cup plus 2 tablespoons fresh key or regular lime juice (from about 28 key limes or 8 regular limes), divided, plus zest for garnish
4 large egg yolks
1 (14-ounce) can sweetened condensed milk
1 (6-ounce) prepared graham cracker crust
2 Tbsp. sugar
1/2 cup heavy whipping cream

Directions

1. Step 1Preheat oven to 350°F. Peel and seed half of the cucumber. Puree along with 1/2 cup lime juice in a blender until smooth. Add egg yolks and milk. Blend until fully combined and thickened, about 1 minute.
2. Step 2Transfer filling to crust and bake until just set around edges but still slightly wobbly in the center, 18 to 20 minutes. Let cool, then chill completely.
3. Step 3Combine sugar, 1 tablespoon water, and remaining 2 tablespoons lime juice in a small saucepan. Simmer over medium heat until sugar is dissolved, 1 minute; chill.
4. Step 4Beat whipping cream at high speed with an electric mixer until stiff peaks form. Gently fold in half of the lime syrup. Cut remaining cucumber into thin strips and toss with remaining syrup.
5. Step 5Top pie with whipped cream, cucumber, and lime zest before serving.