Juniper Market
Located in the hip, eclectic "uptown" area on the north side of downtown St. Augustine, Juniper Market is a local favorite, offering coffee, beer, wine and food made with fresh, se...
Take advantage of seasonal citrus fruit for this delicious pie - and don't be surprised by how fast it disappears!
Ingredients
SERVINGS: 6-8 Serving(s)
Pie Crust
- 1-3/4 cups gingersnap cookie crumbs
- 1/4 cup brown sugar
- 1 tablespoon flour
- 1/2 teaspoon salt
- 4 tablespoons butter, melted
pie filling
- 2 (14 oz.) cans sweetened condensed milk
- 6 egg yolks
- 1/2 cup fresh key lime juice
- 1/4 cup grapefruit juice
- 1/4 cup red navel or honeybell juice
- 1 teaspoon zest (key lime/red navel/honeybell mixture)
Instructions
Preheat oven to 350°
FOR THE CRUST:
Combine all ingredients in food processor and pulse until combined. Press into 9” pie plate and bake 10 minutes or until fragrant and slightly firm. Set aside to cool.
FOR THE FILLING:
Whisk all ingredients together in a medium bowl until thoroughly combined. Pour into prepared crust and bake 15 minutes or until pie is set. Cool 15 minutes. Place in refrigerator for at least 4 hours before serving.
NOTE: In a pinch, you can substitute bottled fruit juices.
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