I grew up in south Florida and fell in love with key lime pie. Throughout my travels I also fell in love with lemon grass, and thought what a great flavor profile this would make for a pie. Y
Makes 1 (10 inch tart)
10 oz. graham crackers
1/3 cup sweetened flaked coconut
3 tablespoons granulated sugar
¼ teaspoon kosher salt
1 ¾ sticks unsalted butter, melted
4 egg yolks
2 tablespoons lemon grass paste, Gourmet Garden chilled in produce section
1 can (14 oz.) sweetened condensed milk
2/3 cup fresh key lime juice
1 cup heavy whipping cream
2 tablespoons confectioners’ sugar
½ teaspoon vanilla extract
Preheat the oven to 325 degrees F.
To make the crust for the tart, break up the graham crackers and place them in a food processor with the coconut, sugar, and salt and process to crumbs. Add the melted butter and pulse until combined. Press the mixture into the bottom of a 10 inch removable bottom tart pan, forming an even layer on the bottom, sides and edges. Bake the crust for 10 minutes. Remove from the oven and let cool.
To make the filling, in an electric mixer with a wire whisk attachment, whip the egg yolks and lemongrass paste at high speed until fluffy, about 5 minutes. Gradually add the condensed milk and whip until thick, about 3 minutes. Lower the mixer speed and slowly add the lime juice until incorporated.
Pour the mixture in the cooled crust and bake for 13 minutes. Cool on a wire rack, and then refrigerator for 1 hour.
To make the whipped topping, whip the cream, confectioners’ sugar and vanilla to medium/stiff peaks. Evenly spread the whipped cream on top of the key lime pie, or serve the whipped topping on the side.