Key Lime Pie with Umeboshi Plum Créme Fraiche

Key Lime Pie with Umeboshi Plum Créme Fraiche

Servings: 8 to 10

Prep Time: 20 min

Cook Time: 25 min

Chilling Time: 3+ hours


For the crust: You may either buy a pre-made graham cracker crust or make you own. 

1 1/2 cups finely crushed graham cracker crumbs (may use GF, if desired), from about 12 whole graham crackers

1/3 cup packed brown sugar

4 Tbsp unsalted butter, melted

For the Filling:

Two 14 oz cans sweetened condensed milk

1 cup plain Greek yogurt

1 Tbsp grated lime zest

3/4 cup fresh lime juice

For the topping:

1 cup cold heavy whipping cream

2 Tbsp confectioners' sugar

1 tsp grated lime zest

8 to 10 thin lime slices

For the Umeboshi Plum (White Balsamic Vinegar) Créme Fraiche:

2 Tbsp Umeboshi Plum White Balsamic

8 oz cold heavy whipping cream

1 tsp confectioners' sugar


If making your own crust, Preheat oven to 375 F. In a medium bowl, combine the graham cracker crumbs, brown sugar & melted butter with a fork and then a spoon until mixture is combined. Press into bottom and sides of a deep dish pie pan. Bake for 10 minutes or until slightly browned. Cool on wire rack.

Lower oven temp to 350 F. In a large bowl, whisk together sweetened condensed milk, yogurt, lime zest and juice. Pour mixture into warm crust. Bake for 15 min, until the filling is almost set; it should wobble a bit. Let cool at room temp for 30 min, then place in refrigerator for at least 3 hours. 

In the bowl of an electric mixer, beat heavy cream until soft peaks form. Add confectioners' sugar and beat until medium peaks form. Top pie wth whipped cream 

Rinse off parts used for whipped cream topping and dry with paper towels. Combine Umeboshi Plum White Balsamic vinegar, 8 oz heavy whipping cream and 1 tsp confectioners' sugar, beating until medium peaks form. Place small dollops around the edge of the pie and top with lime slices. 

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