Key Lime Pie with Edible Pansy Flowers


For the Crust

1 1/ 2 cups crushed graham crackers

5 tablespoons light brown sugar

1/ 2 teaspoon fine sea salt

2 tablespoons flour

6 tablespoons melted butter (or coconut oil)

For the Filling

1 can (14oz) organic sweetened condensed milk

2 eggs, room temperature

1/ 2 cup fresh lime juice

1 tablespoon lime zest

1 teaspoon food color, of choice(optional)

edible flowers, pansies use for this example.

Note:Edible flowers include citrus blossom, clover, daisies, dandelions, hibiscus, honeysuckle, lavender, lilac, mums, nasturtium, pansies, roses, sunflowers, violets and pansies.

Preheat your oven to 350.

Combine graham cracker crumbs, brown sugar, salt, and flour in a mixing bowl and mix until combined.

Create a well in the center and add the melted butter or coconut oil and stir until fully combined.

Prep a 9" to 10” metal pie pan with removable bottom by lining with parchment paper and spray with coconut oil.

Firmly pat graham cracker crumb crust into the pan in an even layer on the bottom and up around the sides of the pan.

Bake for 10 to 12 minutes, then remove from the oven and set aside to cool while you make the filling.

After the crust is baked, turn down the oven to 325.

For the Filling

Combine milk, eggs, optional food color, lime juice and zest in a large mixing bowl and whisk until fully combined.

Pour the filling into the cooled graham cracker crust and spread it around into one even layer.

Arrange edible flowers of your choice on top of the custard.

You could also stems as if they are coming out of an imaginary vase.

Bake at 325 on the second to lowest oven rack for 15 to 18 minutes or until the middle of the pie is set (think jello consistency).

Remove from the oven and transfer to a wire rack to cool for 2 hours.

Transfer to the refrigerator to chill for at least 3 hours or overnight.

Cut into slices and serve. Enjoy!
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