"🦋Butterfly Blue Key Lime Pie🦋with salty graham crust 💐 made with all naturally food colorful."
Blue Key Lime Pie
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A Note from Feedfeed
@loriastern's picturesque Blue Key Lime Pie is creamy, tart, and yes blue! It's baked in a graham cracker crust and topped with an array of beautiful edible flowers.
Check out our Key Lime Pie feed for our favorite Key Lime Pie recipes from the #feedfeed community!
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Recipe notes:
*I prefer using organic sweetened condensed milk for this recipe as I notice a difference in taste. If you cannot find organic sweetened condensed milk, the conventional will still work.
**You can also use conventional limes or lemons for this recipe, it will turn out just as delicious.
Prep time: 10mins
Cook time: 35mins
Serves or Makes: 8-12 servings
Recipe Card
ingredients
Salty Graham Crust:
- 1 1/2 cups food processed graham crackers
- 5 tablespoons golden brown sugar
- 1/2 teaspoon kosher salt
- 2 tablespoons flour
- 6 tablespoons melted butter (or coconut oil)
ingredients
Key Lime Pie Filling:
- 1 can (14oz) organic sweetened condensed milk
- 2 eggs, room temperature
- 1/2 cup key lime juice
- 1 tablespoon lime zest
- 1 teaspoon (heaped) natural blue food color (or blue spirulina powder)
- 10-20 edible flowers, with stems attached
Method
To make the graham cracker crust:
Step 1
Preheat the oven to 350°F (177°C).
Step 2
Combine the graham cracker crumbs, brown sugar, salt, and flour in a mixing bowl and mix until well combined. Create a well in the center and add the melted butter or coconut oil and stir until fully combined.
Step 3
Prep a 9-10” metal tart pan with removable bottom by lining with parchment paper and spray with coconut oil.
Step 4
Firmly pat the graham cracker crumb crust into the pan in an even layer on the bottom and up around the sides of the pan.
Step 5
Bake for 10-12 minutes. Remove from the oven and set aside to cool while you make the filling.
To make the key lime pie filling:
Step 1
After the crust is baked, turn down the oven to 325°F.
Step 2
Combine the sweetened condensed milk, eggs, natural blue food color, lime juice and zest in a large mixing bowl and whisk until fully combined.
Step 3
Pour the filling into the cooled graham cracker crust and spread it around into one even layer.
Step 4
Arrange edible botanicals of your choice on top of the custard. I like to use the stems as if they are coming out of an imaginary vase.
Step 5
Bake at 325°F (177°C) on the second to lowest oven rack for 15-18 minutes or until the middle of the pie is set (think jello consistency).
Step 6
Remove from the oven and transfer to a wire rack to cool for 2 hours. Transfer to the refrigerator to chill for at least 3 hours or overnight.
Step 7
Cut into slices and enjoy!