STRAWBERRY KEY LIME PIE RECIPES

Steps:

• Combine 1/2 lb diced strawberries, 1/2 cup of the sugar, the cold butter and whole eggs in a pot over medium heat. Stir constantly until thickened, being careful not to scramble, 8 to 10 minutes. Pour through a fine-mesh strainer and cool. Refrigerate strawberry curd at least 1 hour.
• Heat oven to 375°. Add graham crackers and 1 tbsp of the sugar to a food processor and process until finely ground. Pour in melted butter and process until well combined. Transfer to a 9-inch pie plate and press into bottom and sides of dish with the bottom of a measuring cup. Bake at 375° for 15 minutes. Cool slightly.
• Reduce heat to 350°. In a bowl, beat egg yolks, lime juice, condensed milk and strawberry curd until smooth. Pour into pie shell and bake at 350° for 15 to 17 minutes, until set. Cool, then refrigerate at least 2 hours or overnight.
• Whip heavy cream and remaining 1 tbsp sugar until stiff peaks form. Transfer to a piping bag fitted with a star tip. Pipe a circle around the pie and a few circles in the center. Garnish with sliced strawberries.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Mix together the vanilla wafer crumbs and butter in a bowl until thoroughly combined, and press the crust into the bottom and up the sides of a 10-inch pie dish.
• Beat the sweetened condensed milk, Key lime juice, egg yolks, vanilla extract, and Key lime zest in a bowl with an electric mixer until smooth; pour the filling into the prepared cookie crust.
• Bake the pie in the preheated oven until center of pie is slightly jiggly, about 15 minutes. Allow to cool for 10 minutes, then refrigerate.
• Mix the rhubarb, strawberries, sugar, water, and pectin in a saucepan over medium heat, and bring to a boil. Stirring often, boil until the rhubarb and berries break down and the glaze begins to thicken and resemble jam, about 20 minutes. Remove from heat; cool to lukewarm. Glaze will thicken as it cools. Spread the glaze over the pie, and refrigerate until chilled. For best texture, allow pie to chill at least 8 hours before serving.