1 1/3 Graham Cracker Crumbs
5 1/2 tablespoons Butter, melted
2 1/2 tablespoons Brown Sugar
1 1/2 teaspoons Lime Zest
1 teaspoon Vanilla Extract
1 1/2 cups Whole Milk
1/2 cup Heavy Cream
1/3 cup freshly squeezed Lime Juice (regular or Key Limes)
3 Eggs Yolks
1/3 cup + 2 tablespoons Agave Nectar
1 1/2 teaspoons Unflavored Powdered Gelatin
Preheat the oven 350 degrees Fahrenheit.
In a bowl, combine graham crack crumbs, brown sugar, and melted butter. Press into a 9” pie pan or tart pan. Bake for 8-9 minutes. Let cool before adding filling.
In a bowl, whisk together well egg yolks, lime juice, and agave nectar. Set aside. In a small saucepan, combine lime zest, vanilla extract, milk, and cream. Bring to a boil and remove from heat. Temper the egg yolks by whisking continuously and adding 1/3 of the milk mixture. Whisk to combine. While whisking, slowly add the remaining milk mixture. Once combined, stir in the gelatin.
Pour filling into crust and bake in middle of oven 15-18 minutes. Do not let brown. If your oven runs hot, cover your pie with aluminum foil to prevent color. Cool pie completely. The filling will set fully as it cools. Cover and refrigerate for at least 6 hours before serving. Garnish with additional lime zest or whipped cream.
Photographed by Alli Shepherd.