Key Lime Watermelon Treat (Print Version)
# Ingredients:
→ Crust
01 -
Melted dark chocolate, 2 ounces
02 -
Unsalted butter, melted, 6 tablespoons
03 -
1 cup almond flour
04 -
One pack (8.8 ounces) biscoff cookies
→ Filling
05 -
2 tablespoons cornstarch
06 -
Juice of ½ pound (450g) watermelon, strained to make 2 cups
07 -
Sweetened condensed milk (14-ounce can)
08 -
Key lime juice, ¾ cup
09 -
2 large eggs
10 -
½ cup sugar
11 -
Kosher salt, ½ teaspoon
→ Garnish
12 -
Grated lime peel
13 -
Prepared whipped cream with sugar added
# Instructions:
01 -
Pulse the cookies in a food processor until they're super fine. Toss in almond flour and mix briefly. With the processor running, pour in the melted butter and chocolate. Stop and scrape down as needed. Keep it going until everything's fully mixed.
02 -
Lightly oil or spray a 10-inch pie dish. Spread the crumb mixture evenly across the base and up the sides. Chill it in the freezer while you're working on the filling.
03 -
Set aside 3 tablespoons of the watermelon juice in a small bowl. Pour the rest into a small pot along with sugar and salt. Heat over medium until it starts to simmer. Let it bubble gently for 5 minutes, then take it off the heat.
04 -
In a big bowl, mix condensed milk, lime juice, and eggs with a whisk. Slowly pour in 1 cup of the warm watermelon juice, stirring constantly to blend. Pour this mix into the pot, whisking thoroughly to combine.
05 -
Put the pot back on medium heat and stir frequently for 5 minutes. Stir the cornstarch into the reserved watermelon juice until smooth, then mix that into the pot. Keep cooking and whisk nonstop until it thickens to pudding consistency, about 5 more minutes.
06 -
Spread the filling over the crust you prepped. Let it cool on the counter for half an hour. Then pop it in the fridge—don’t cover it—for at least 6 hours or leave it overnight.
07 -
Right before you serve, dollop on some sweetened whipped cream and scatter lime zests on top.
# Notes:
01 -
This dish blends the tang of key lime with the cool sweetness of watermelon, perfect for hot days.
02 -
For the best texture, make sure the filling thickens enough before putting it in the crust.