Fustini's Oils and Vinegars
Key Lime Pie

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Key Lime Pie


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Key Lime Pie

Submitted by Corporate Chef Andy Stewart


  • 15 oz can sweetened condensed milk
  • 1 tablespoon grated lime zest
  • 1/2 cup key lime juice
  • pinch salt
  • 2 egg yolks
  • 1 teaspoon Fustini's Coconut balsamic
Whipped Topping


Step 1. 

Preheat oven to 350 degrees F.  Place graham crackers into a food processor and process to make crumbs.  Remove from the processor and add melted butter and olive oil.  Stir to coat.  Spread in the bottom of a 9-inch pie plate and place into the preheated oven for 15 mintues.  Let cool completely before adding the filling.

Step 2.  Filling

Mix all ingredients together until thickened - 5 minutes.  Pour into cooled pie crust, cover and refrigerate for 2 hours.  Remove, cover with whipped topping before serving.

Step 3.  Whipped Topping

Whisk heavy cream in a chilled bowl for 30 seconds.  Add powdered sugar, lime juice and Coconut balsamic and whisk for another 30-45 seconds or until just short of stiff peaks.

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