Key-Lime-Style Kabosu Pie

In addition to making wonderful cocktails, the Japanese juices (available from Marx Foods) make fabulous key lime-style pies! Because of the increased acidity of the juices, they react with sweet condensed milk which causes the pie filling to thicken on its own without requiring baking. However, since the filling contains raw eggs, it should be baked for a short time. Baking gives the pie a smoother texture than the chemical reaction alone. We used Kabosu juice to make our pie.

The true testament of the deliciousness of pies made with exotic juices is the speed with which they disappear. With two teenagers and a pie-a-holic in the house, the pie vanished into thin air!

Pie Crust:
1 1/2 cups graham-cracker crumbs
6 tablespoons unsalted butter, melted and cooled
3 tablespoons sugar

  • 1 14-oz. can sweetened condensed milk
  • 4 large egg yolks
  • 1/2 cup Kabuso juice
  • 1 tablespoon grated lime zest

1 1/2 cups heavy cream, chilled
2 tablespoons sugar

Heat oven to 375 degrees F. Combine graham-cracker crumbs, butter, and sugar in a medium bowl; mix well. Press into a 9-inch pie plate, and bake until lightly browned, about 12 minutes. Remove from oven, and transfer to a wire rack until completely cooled.

Lower oven temperature to 325 degrees F. In a medium bowl, gently whisk together condensed milk, egg yolks, Kabuso juice, and zest, and then pour into the cooled graham cracker crust.

Return the pie to the oven, and bake until the center is set but still quivers a bit when the pan is nudged, about 15 to 17 minutes. Let cool completely on a wire rack. Shortly before serving, combine cream and sugar in the bowl and beat with a mixer on medium speed until soft peaks form; about 2 to 3 minutes. Spoon whipped cream over the cooled pie and garnish with more zest or sliced limes. Serve immediately.