Creamy Yuzu Pie
This no-bake creamy yuzu pie is basically the Asian version of a key lime pie.
- Prep time
- 5 min
- Cook time
- 10 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1.5 cups graham cracker crumbs
- 4 tbsp salted butter (melted)
- 2/3 cup yuzu juice
- 1 14 oz can sweetened condensed milk
- 4 large egg yolks
- 1/4 cup heavy cream
- 1 tbsp sugar
Instructions
- 1
Combine melted butter and graham cracker crumbs. Press the crumbs onto the bottom and sides of a 9" pie tin using your hand.
- 2
Optional: Bake for 10-15 minutes at 350 degrees F for an extra toasty crust, or leave as is to keep the recipe completely no-bake.
- 3
Whisk together egg yolks, yuzu juice, and condensed milk in a saucepan.
- 4
Cook on stovetop on medium heat until steaming, continuously whisking.
- 5
Turn up the heat to medium-high and continue to whisk until mixture is boiling and has custard-like texture and thickness.
- 6
Take off the heat and let cool slightly before pouring into your prepared crust.
- 7
Leave in fridge uncovered to set, at least a few hours but preferably overnight.
- 8
When ready to serve, whip the heavy cream and sugar on high until stiff peaks form.
- 9
Either pipe whipped cream in a fun border around the pie, or simply smooth over the top of the pie with a knife. Serve slices with any leftover whipped cream.