Ingredients

• 3 cups vanilla wafer crumbs
• 3 tablespoons butter , softened
• 2 , 14 ounce
• 1 teaspoon grated Key lime zest
• 1 cup fresh Key lime juice
• 6 large egg yolks
• 1 teaspoon vanilla extract
• 2 stalks fresh rhubarb , diced
• 2 cups chopped fresh strawberries
• 1 cup white sugar
• 0.5 cups water
• 2 teaspoons powdered fruit pectin

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Combine crumbs and butter in a bowl until evenly moistened; press into the bottom and up the sides of a 10-inch pie plate.
3. 3 Beat sweetened condensed milk, Key lime zest, Key lime juice, egg yolks, and vanilla extract in a bowl with an electric mixer until smooth; pour filling into prepared crust.
4. 4 Bake in the preheated oven until center is slightly jiggly, about 15 minutes. Cool for 10 minutes; refrigerate.
5. 5 Combine rhubarb, strawberries, sugar, water, and pectin in a saucepan over medium heat; boil, stirring often, until rhubarb and berries break down and glaze begins to thicken and resemble jam, about 20 minutes. Cool until lukewarm; glaze will thicken as it cools.
6. 6 Spread glaze over pie; refrigerate until chilled before serving, at least 8 hours for the best texture.

Nutrition per serving