Yuzu Pie with Toasted Marshmallows
Ingredients
Directions
Ingredients
1 ½ c
finely crushed graham cracker crumbs
6 tbsp
unsalted butter, melted
½ tsp
kosher salt, divided
14 oz
can sweetened condensed milk
½ c
bottled yuzu juice (such as YuzuCo or Kankitsu Labo)
4 lg
egg yolks
15 to 18 large marshmallows
Yuzu Pie with Toasted Marshmallows
Recently searching for a quick dessert to bring to a friend’s barbecue, I opened my refrigerator and reached straight for a bottle of yuzu juice—an ingredient that’s provided shortcuts to cocktails, cake glazes, and salad dressings. I decided to make a riff on a classic key lime pie, swapping the arduous task of squeezing limes for a few splashes of the yuzu juice. We finished the pie with a heap of marshmallows, toasted on my friends’ grill, and the result was a refreshingly citrusy filling, paired with a buttery graham cracker crust and a fluffy, charred topping.
8-10 servings
- Preheat the oven to 350° F.
- In a 9-inch pie dish, stir together the graham cracker crumbs, butter, and ¼ teaspoon salt until fully incorporated. Press the graham cracker crust into the bottom and up the sides of the pie dish, creating a compact, even layer. Bake for 10 minutes. Turn the oven down to 325° F.
- In a medium mixing bowl, whisk together the sweetened condensed milk, yuzu juice, egg yolks, and remaining ¼ teaspoon salt. Pour the filling into the pie crust, and bake for 15 to 20 minutes, or until it is mostly set and only slightly jiggly.
- Let cool to room temperature, and then refrigerate for at least 2 hours. To serve, preheat the broiler, and spread the marshmallows across the surface of the pie. Watching very carefully, place the pie under the broiler for about 2 minutes, or until the marshmallows are puffed up and toasted a dark brown color. (You can also toast the marshmallows on a grill or a fire, and then pile them onto the cold pie). Serve immediately.
Anna Hezel
Anna Hezel is the former senior editor of TASTE.