This light and refreshing pie has a little zing from fresh lime juice and zest, and a little tang from honey mustard in the filling (and the whipped cream!), mustard seeds and dry mustard powder in the graham crust. One slice and you'll be smitten!
Preheat to oven to 350°F.
In a medium bowl, stir together the graham crumbs, sugar, mustard seeds, dry mustard powder and melted butter. Press into the bottom and up the sides of a 9 inch pie plate. Bake for 10 minutes. Remove from the oven and let cool on a wire rack.
In the bowl of a stand mixer fitted with the whisk attached, beat the yolks and zest for 5 minutes, until pale and thick. Scrape the bottom and sides of the bowl. Add the sweetened condensed milk and honey mustard. Beat for 3 more minutes. Whisk in the lime juice until well combined. Pour the filling into the crust and bake for 10 to 12 minutes until the middle is set but the top is not browned at all.
Let the pie cool completely at room temperature then refrigerate for 3 hours or overnight.
In the bowl of a strand mixer fitted with the whisk attachment, beat the whipping cream, granulated sugar and honey mustard together until firm peaks form. Spread on top of the pie. Garnish with lime twists and serve. Pie is best when served that day, but any leftovers can be kept for another day if the pie is wrapped well.
Servings 0
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.