½ cup key lime juice
1 can (14 oz.) sweetened condensed milk
½ cup Miceli’s Mascarpone
1 tsp. lime zest, grated
1 tsp. mint, chopped
2 large eggs
1 9-inch graham cracker crust
2 cups whipped cream
½ cup confectioners sugar
2/3 cup mixed berries
Additional mint sprigs for garnish
Preheat oven to 350°.
Blend key lime juice with the sweetened condensed milk. Add the Miceli’s Mascarpone, lime zest and mint.
In a separate container beat the eggs, then add the eggs to the key lime mixture and beat for 1 minute. Pour mixture into the graham cracker crust. Bake for 10 minutes.
Transfer pan to a wire rack, cool to room temperature.
Up to two hours before serving, whip cream in medium bowl to very soft peaks. Adding confectioners’ sugar, 1 tablespoon at a time, continue whipping to just-stiff peaks. Decoratively pipe whipped cream over filling or spread evenly with rubber spatula. Garnish with mint sprigs and serve with fresh berries.
Makes 1 large pie or 6 miniature pies.