Bimini Key Lime Pie Recipe

Sweet Endings

1. 1

   Prepare the crust

   In a mixing bowl, combine graham cracker crumbs, granulated sugar, and melted unsalted butter. Mix until the crumbs are well coated and the mixture resembles wet sand.

2. 2

   Form the crust

   Press the crumb mixture into the bottom and up the sides of a 9-inch pie pan. Make sure it's evenly distributed and compacted. Bake the crust in a preheated oven at 350°F (175°C) for about 8-10 minutes or until lightly golden. Remove from the oven and let it cool.

3. 3

   Prepare the filling

   In a large mixing bowl, whisk together the key lime juice, sweetened condensed milk, and egg yolks until smooth and well combined.

4. 4

   Fill the crust

   Pour the filling mixture into the cooled graham cracker crust, spreading it evenly. Bake in the oven at 350°F (175°C) for 15-20 minutes, until the filling is set but still slightly jiggles in the center.

5. 5

   Cool the pie

   Remove the pie from the oven and allow it to cool at room temperature for about 30 minutes, then refrigerate for at least 2 hours to set completely.

6. 6

   Prepare the mango syrup

   In a saucepan, heat the mango puree over medium heat until it begins to simmer. Allow it to cook for about 5 minutes, stirring occasionally, until slightly thickened. Remove from heat and let cool.

7. 7

   Prepare the hibiscus reduction

   In another saucepan, combine dried hibiscus flowers and water. Bring to a boil, then reduce heat and simmer for about 15 minutes. Strain the mixture to remove flowers, then return the liquid to the saucepan and add granulated sugar. Simmer for an additional 5-10 minutes until reduced and syrupy. Allow to cool.

8. 8

   Serve the pie

   Slice the chilled key lime pie and serve it with a dollop of whipped cream on top. Drizzle the mango syrup and hibiscus reduction over the pie for an extra touch of flavor. Garnish with lime zest.