Sort ingredients
jeremyg
QR Code
Listen
Pdf
For the crust:
In a large bowl add the Ritz cracker crumbs and powdered sugar.
Add 12 TBSP browned butter. Keep adding 1 TBSP at a time so that when you bunch it up in your fingers it holds together.
Mix until combined.
If it seems like it needs more butter add the remaining TBSP (mine took the full 10 TBSP).
Pour contents into a deep dish pie pan and press to form a shell. The crust will go very high up the sides…you want this.
Place on a baking sheet as butter will leak out of a tart pan...that's okay.
Bake crust for 15 minutes at 325F.
For the Key Lime Pie Filling:
Whisk sweetened condensed milk with the egg yolks.
Whisk in Mascarpone cheese.
Stir in whipping cream and lime juice.
Pour all of the filling into a prepared crust.
Bake at 325° for 45-55 minutes. This is far longer than you would bake a traditional key lime pie but due to how thick it is.
Let cool to room temperature and then put in fridge for 30 minutes.
Serve with whipped cream.