Tangy Key Lime & Mustard Pie


  •  1 ½ cups graham cracker crumbs
  •  3 Tbsp granulated sugar
  •  1 Tbsp Kozlik's yellow mustard seed
  •  1 tsp Kozlik's yellow mustard powder
  •  7 Tbsp unsalted butter, melted
  •  4 large egg yolks, at room temperature
  •  1 ½ Tbsp lime zest, finely grated
  •  11 oz sweetened condensed milk
  •  1 Tbsp Kozlik's Lime & Honey mustard
  •   cup fresh lime juice
  •  2 cups whipping cream
  •  2 Tbsp granulated sugar
  •  2 tsp  Kozlik's Lime & Honey mustard
  •  1 lime, sliced



1. Preheat to oven to 350°F.

2. In a medium bowl, stir together the graham crumbs, sugar, mustard seeds, dry mustard powder and melted butter. Press into the bottom and up the sides of a 9 inch pie plate. Bake for 10 minutes. Remove from the oven and let cool on a wire rack.
3 . In the bowl of a stand mixer fitted with the whisk attached, beat the yolks and zest for 5 minutes, until pale and thick. Scrape the bottom and sides of the bowl. Add the sweetened condensed milk and lime & honey mustard. Beat for 3 more minutes. Whisk in the lime juice until well combined. Pour the filling into the crust and bake for 10 to 12 minutes until the middle is set but the top is not browned at all.
4. Let the pie cool completely at room temperature then refrigerate for 3 hours or overnight.
5. In the bowl of a strand mixer fitted with the whisk attachment, beat the whipping cream, granulated sugar and lime & honey mustard together until firm peaks form. Spread on top of the pie. Garnish with lime twists and serve. Pie is best when served that day, but any leftovers can be kept for another day if the pie is wrapped well.
Recipe developed by: Renée Kohlman from Sweetsugarbean