Yuzu Pie Recipe

Preheat and prepare pan

Preheat the oven to 350°F (175°C). Lightly grease a 9-inch (23 cm) tart pan with removable bottom or a 9-inch pie dish.

Combine crumbs and sugar: In a medium bowl, mix 1.5 cups graham cracker crumbs and 2 tablespoons granulated sugar until evenly distributed.

Add butter and salt: Pour 6 tablespoons melted butter and 1/4 teaspoon fine sea salt over the crumbs. Stir with a fork until mixture resembles wet sand and holds together when pressed.

Press into pan: Transfer crumb mixture to the prepared pan. Press firmly and evenly into the bottom and up the sides (about 1/2-inch high) using the bottom of a measuring cup or your fingers to compact the crust.

Bake and cool: Bake crust in the preheated oven for 8–10 minutes until fragrant and set. Remove from oven and let cool on a wire rack while you make the filling. Reduce oven temperature to 325°F (160°C) if you plan to bake the filled pie briefly (see filling steps).

Temper the eggs: In a medium bowl, whisk 4 egg yolks until smooth. Set aside.

Combine condensed milk and yuzu: In a separate bowl or large measuring cup, mix 1 can sweetened condensed milk with 3/4 cup yuzu juice, 1/2 cup heavy cream, 1 tablespoon yuzu zest (if using), and 1/8 teaspoon fine sea salt until fully combined.

Incorporate yolks: Slowly add about 1/3 of the yuzu/condensed milk mixture to the whisked egg yolks while whisking constantly to temper the yolks. Continue gradually adding the rest until fully combined.

Strain the filling (optional): Pour the combined filling through a fine-mesh sieve into a clean bowl to remove any coagulated bits and any large zest pieces for an ultra-smooth filling.

Fill the crust: Pour the strained filling into the cooled graham cracker crust, smoothing the top with a spatula. The filling should come almost to the rim.

Bake briefly (optional) or chill: Option A (no-bake/cool set): Cover lightly with plastic wrap and refrigerate the pie for at least 4 hours, preferably overnight, until firmly set. Option B (gentle bake for a slightly different texture): Place filled pie in oven preheated to 325°F (160°C) and bake for 12–15 minutes until the edges are slightly puffed but center still jiggles slightly. Remove and cool to room temperature, then refrigerate at least 2 hours before serving.

Finish chilling: If you used the no-bake method or after baking and cooling, chill until the filling is fully set and cold (total chilling time as above).

Chill bowl and beaters: If making whipped cream, chill a medium mixing bowl and beaters for 10 minutes in the freezer for best whipping.

Whip cream: Pour 1 cup heavy cream into the chilled bowl. Add 2 tablespoons powdered sugar and 1/2 teaspoon vanilla extract. Beat on medium-high speed until soft peaks form (about 2–3 minutes). Do not overbeat or it will become grainy.

Top the pie: Spread or pipe the whipped cream onto the chilled yuzu pie just before serving. Keep refrigerated until serving.

Garnish: Sprinkle 1 teaspoon extra yuzu zest over the top and arrange thin yuzu or lemon slices around the edge if desired. For a decorative touch, lightly torch zest or crust edges briefly with a kitchen torch (optional) — be careful and do not torch the whipped cream.

Serve: Slice with a hot, dry knife (wipe between cuts) and serve chilled. Store leftovers tightly covered in the refrigerator for up to 3 days.