Breezy Key Lime Pie with Strawberry Rhubarb Glaze

Ingredients

• 1 1/2 cups graham cracker crumbs
• 1/4 cup granulated sugar
• 1/2 cup butter, melted
• 3 egg yolks
• 1 can sweetened condensed milk
• 1/2 cup key lime juice
• 1 teaspoon grated lime zest
• 1 pint fresh strawberries, washed and stems removed
• 1 cup rhubarb, diced into small cubes
• 1/2 cup granulated sugar

Directions

1. Preheat oven to 375 degrees F. Combine the graham cracker crumbs, sugar, and melted butter in a medium bowl.
2. Press the mixture into a 9-inch pie plate. Bake for 10 minutes, then set aside to cool.
3. In a medium bowl, whisk together the egg yolks, condensed milk, key lime juice, and lime zest until smooth.
4. Pour the mixture into the cooled pie crust and bake for 15 to 17 minutes, or until the filling is set.
5. Allow the pie to cool completely before serving.
6. In a medium saucepan, combine the strawberries, rhubarb, and sugar. Cook over medium-high heat for 10 minutes, stirring occasionally.
7. Reduce the heat to low and continue to cook for an additional 10 minutes, or until the glaze is thick and syrupy.
8. Allow the glaze to cool before pouring over the cooled pie.
9. Serve with a dollop of whipped cream, if desired.

Interesting Facts

• Key limes are smaller and more acidic than regular limes.
• Strawberries are the only fruit with seeds on the outside.
• Rhubarb is a vegetable, but is usually used in desserts.