Brûléed Key Lime Pie
Ingredients
Crust
- 1 cup graham cracker crumbs
- 1/4 cup shredded coconut
- 1/4 cup brown sugar
- 5 tbsp salted butter, melted
Filling
- 4 large egg yolks
- 14 oz can sweetened condensed milk
- 2/3 cup freshly squeezed key lime juice (or regular lime juice)
- 1 1/2 teaspoons key lime zest
- 1 tsp vanilla extract
- Pinch of salt
For brûlée
- 1/4-1/3 cup granulated sugar
Preparation
Preheat oven to 350˚F.
Pulse or mix together all crust ingredients until well combined.
Press the crust into 6 4-inch mini tart pans or one 9-inch tart pan.
Bake for 8-9 minutes, then remove from oven and let cool.
Whisk egg yolks until smooth.
Whisk in remaining filling ingredients until smooth and creamy.
Pour into the crusts, filling all the way to the top.
Bake for 13-15 minutes, or until the edges are just set and the center is still slightly jiggly.
Let cool to room temperature, then refrigerate for at least one hour or overnight.
Spread a small spoonful of sugar in an even layer on top of each tart.
Use a torch to brûlée the sugar, keeping the torch moving in a circle to prevent over-caramelization.
Let the sugar cool, then enjoy.
Notes
You don’t have to use mini tart pans; this recipe also works for a 9-inch tart pan.
