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Creamy Yuzu Pie

Print Recipe
This no-bake creamy yuzu pie is basically the Asian version of a key lime pie.
Course Dessert
Cuisine Asian American
Prep Time 5 minutes
Cook Time 10 minutes
Cooling Time 4 hours

Ingredients

Crust

  • 1.5 cups graham cracker crumbs
  • 4 tbsp salted butter melted

Filling

  • 2/3 cup yuzu juice
  • 1 14 oz can sweetened condensed milk
  • 4 large egg yolks

Whipped Cream Topping

  • 1/4 cup heavy cream
  • 1 tbsp sugar

Instructions

  • Combine melted butter and graham cracker crumbs. Press the crumbs onto the bottom and sides of a 9" pie tin using your hand.
  • Optional: Bake for 10-15 minutes at 350 degrees F for an extra toasty crust, or leave as is to keep the recipe completely no-bake.
  • Whisk together egg yolks, yuzu juice, and condensed milk in a saucepan.
  • Cook on stovetop on medium heat until steaming, continuously whisking.
  • Turn up the heat to medium-high and continue to whisk until mixture is boiling and has custard-like texture and thickness.
  • Take off the heat and let cool slightly before pouring into your prepared crust.
  • Leave in fridge uncovered to set, at least a few hours but preferably overnight.
  • When ready to serve, whip the heavy cream and sugar on high until stiff peaks form.
  • Either pipe whipped cream in a fun border around the pie, or simply smooth over the top of the pie with a knife. Serve slices with any leftover whipped cream.