Vegan Tip: Replace eggs with an egg replacer product that requires 3 tablespoons water mixed with 1 tablespoon egg replacer, adding enough to equal 3 eggs. Replace butter with buttery spread.
- 1 1/4 Cup sugar
- 1/4 Cup cornstarch
- 1 egg
- 1/2 Cup key lime juice
- 1 1/2 Cup Blue Diamond Vanilla or Hint of Honey Vanilla Almond Breeze
- Finely grated zest of 1 lime
- 1 Cup coarsely crumbled store bought graham cracker crust
- 4 Ounces Blue Diamond Sliced Almonds, toasted (optional topping)
Whisk together sugar, cornstarch, egg and egg yolks in a large saucepan. Slowly whisk in lime juice, then Almond Breeze. Bring to a simmer over medium heat and cook for 5 to 7 minutes or until mixture has thickened, whisking constantly. Stir in butter and lime zest (save some lime zest for optional topping) and cook for 1 minute more. Let cool slightly, then press plastic wrap directly onto the surface and refrigerate for several hours or until well chilled. (May be prepared 2 days ahead.) To serve, spoon into 8 small dessert cups. Coarsely crumble graham cracker crust over the top of each. Garnish with almonds and lime zest, if desired.