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Recipe for Key lime mascarpone cream pie

Makes one 8-inch pie


1cup flour, and more for sprinkling
½cup cornstarch
¼cup granulated sugar
½teaspoon salt
10tablespoons butter
1egg yolk
tablespoons sweetened condensed milk
½teaspoon vanilla extract

1. In food processor, pulse flour, cornstarch, sugar, and salt. Add the butter and pulse until mixture resembles coarse cornmeal.

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2. In a small bowl, whisk together the egg, condensed milk, and vanilla. Slowly add the egg mixture to the flour mixture while pulsing; continue until the dough just begins to come together.

3. Turn the dough out onto a lightly floured counter. Gently knead it until the dough holds together, taking care not to overwork it. Shape the dough into a disk, wrap in foil, and refrigerate For 30 minutes.


11tablespoons Key lime juice
1can (14 ounces) sweetened condensed milk
4egg yolks
Pinch of salt
¼cup mascarpone cheese
1cup heavy cream
¼cup confectioners’ sugar

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1. Have on hand an 8-inch tart pan.

2. On a lightly floured counter, roll the dough to a 10-inch round. Line it into the tart pan, prick the bottom well all over, and freeze it for 20 minutes.

3. Set the oven at 350 degrees.

4. Line the pastry with parchment paper and fill with pie weights or dried beans. Bake it for 20 minutes. Carefully lift out the paper and weights. Bake the crust for 15 minutes more, or until it no longer has a raw-dough sheen. Leave the oven on.

5. In a bowl, whisk together 8 tablespoons of the Key lime juice, condensed milk, yolks, and salt. Pour the mixture into the crust. Bake the pie for 20 to 25 minutes, or until the filling is set. Leave to cool completely.

6. In an electric mixer, beat the mascarpone, cream, confectioners’ sugar, and remaining 3 tablespoons Key lime juice until the cream holds stiff peaks. Transfer the cream to a pastry bag fitted with a decorative tip and pipe it onto the cooled Key lime pie., or spoon it on top. Adapted from “Pie It Forward”

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