This inspired combination of Key lime pie and crème brûlée is what dessert dreams are made of. The burnt sugar topping complements the tart pie filling and adds a touch of surprise to what is otherwise a simple dessert. For best results, make these pies ahead of time and brûlée them just before serving.
- 1 cup (130 grams) finely crushed graham crackers
- 3 tablespoons (42 grams) firmly packed light brown sugar
- ½ teaspoon (1.5 grams) kosher salt
- ¼ cup (57 grams) unsalted butter, melted
- 4 large egg yolks (74 grams)
- 1 (14-ounce) can (396 grams) sweetened condensed milk
- 1½ teaspoons (1.5 grams) Key lime zest
- ½ cup (120 grams) fresh Key lime juice
- ¼ cup (50 grams) granulated sugar
- Preheat oven to 350°F (180°C). Butter and flour 4 (4½-inch) removable-bottom tart pans.
- In the work bowl of a food processor, pulse together crushed graham crackers, brown sugar, and salt until fine crumbs remain. Add melted butter, and pulse to combine. Divide mixture among prepared pans, pressing into bottoms and up sides. Place tart pans on a small baking sheet.
- Bake until set, 8 to 10 minutes. Let cool slightly.
- In a medium bowl, whisk egg yolks vigorously until slightly thickened and pale in color, 1 to 2 minutes. Add condensed milk and Key lime zest and juice, whisking to combine. Divide mixture among prepared crusts.
- Bake until outer edges of pies have set, 11 to 12 minutes. Refrigerate until cold, 1 to 2 hours. Carefully unmold pies, and sprinkle tops with granulated sugar. Using a kitchen torch, carefully brûlée tops. Let stand for 3 to 4 minutes before serving.
Recipe developed by Kate Wood.