Photo: Greg DuPree; Prop Styling: Mindi Shapiro Levine; Food Styling: Chelsea Zimmer  
Active Time
20 Mins
Total Time
1 Hour 50 Mins
Yield
Serves 16 (serving size: 2 Tbsp. curd, 1 1/2 tsp. graham cracker crumbs)

Its delicious Key lime pie, but this time you can drizzle it! No worries if fresh Key limes aren’t available, just grab a bottled Key lime juice from Nellie & Joe’s. (Our Test Kitchen says it’s as good as the real deal.) Spoon over vanilla ice cream with graham crackers, spread over a slice of pound cake, or slather onto pancakes for a dessert-like breakfast.

How to Make It

Step 1

Prepare an ice bath by filling a large bowl with ice; place a medium bowl on top of ice. Set aside. Whisk together egg yolks, eggs, granulated sugar, and bottled Key lime juice (such as Nellie & Joe's) in a medium saucepan over medium. Cook, whisking constantly, until sugar is dissolved, about 3 minutes. Whisk in cornstarch.

Step 2

Increase heat to medium-high, and bring mixture to a boil, whisking constantly. Boil, whisking constantly, 1 minute. Remove from heat; whisk in unsalted butter, 1 tablespoon at a time, until butter is melted.

Step 3

Pour mixture through a fine wire-mesh strainer into medium bowl over ice bath. Stir mixture often, using a rubber spatula, until cooled to room temperature, about 10 minutes. Remove bowl from ice bath; place plastic wrap directly on curd (to prevent a film from forming).

Step 4

Chill completely, about 1½ hours. To serve, spoon over ice cream, and sprinkle evenly with graham cracker crumbs and lime zest.