Our twist on classic Key Lime Pie features a tangy, creamy lime filling served with a dollop of our house-made Hibiscus Lime Whipped Cream, and a delicate drizzle of our Hibiscus Syrup for a bold, tart-sweet flourish.
What you need:
- One 9-inch graham cracker pie crust
Key Lime Filling:
- One 14-ounce can of sweetened condensed milk
- 4 ounces cream cheese, softened
- 3 egg yolks
- 1/2 cup key lime juice
Whipped Cream Topping:
- 1 cup heavy whipping cream
- 2 tbs Hibiscus Lime Sugar
- Hibiscus Cocktail Syrup
Serves: 8
Prep Time: 10 minutes
Cooking Time 20 minutes
Preheat oven to 350°F.
- Key Lime Filling: Add cream cheese to a mixing bowl and beat well with electric beaters until smooth. Add sweetened condensed milk, eggs, and lime juice, and mix until smooth. Pour into prepared graham cracker crust.
- Bake in preheated oven for 10 minutes. Allow pie to cool for about 30 minutes, then refrigerate for at least 3 hours before serving.
- Whipped Cream Topping: Add heavy cream to a mixing bowl and beat with an electric mixer for 1 minute. Slowly add sugar and continue beating until stiff peaks form. Spread the whipped cream on top of the cooled pie. Slice and serve each piece with a drizzle of our Hibiscus Syrup! Yum!!