If you can believe it, I really wanted to bake a pie, AGAIN. It may be true that those close to me are getting a little tired of pie surprises, but I simply cannot get enough of the meditative value of crafting a homemade and fresh baked pie almost daily. (Remember Waitress? Jenna felt the same way. She’s my spirit sister, I think). And, because it’s hot and it’s summer, I felt like key lime would be the way to go – but with a twist – a strawberry twist: Strawberry Cream Key Lime Pie.

Strawberry Cream Key Lime Pie

Crust:
3/4 cup all purpose flour
3/4 cup finely ground graham crackers
8 Tbs. butter, ice cold and chopped into 1″ cubes
1 large egg
1 Tbs. white vinegar
ice water

Combine all ingredients in a high speed blender or food processor (you’ll drizzle the ice water as needed). Pulse until crumbly, but still wet enough to form into a dough disc.
Pour the crumbles onto plastic wrap and form into a disc. Chill for 30 minutes.

Place the disc between two layers of parchment paper and roll out into a crust to fit a 9″ pie plate. Transfer to the pie plate and flute the dough edges.

Preheat the oven to 425 degrees.
Bake the crust (with weights) for about 25 minutes, until golden brown and bubbly.

Allow to cool completely.

Filling:
1 cup strawberry preserves ( + 2 Tbs.)
8 oz. cream cheese, softened
1/2 cup powdered sugar
14 oz. sweetened condensed milk
1 cup mascarpone cheese
zest of 6 key limes
juice of 8 key limes
additional key limes, thinly sliced, for decor 

Once the pie crust has cooled, evenly spread the 1 cup strawberry preserves over the bottom. Allow to chill for 2 hours.
Meanwhile, whip together the cream cheese and powdered sugar. Spread in a thin layer over the chilled preserves. Chill again, 2 hours.
Finally, beat together the sweetened condensed milk, mascarpone, lime zest, and lime juice until smooth.
Pour over the cream cheese layer.
Dot with 2 additional Tbs. strawberry preserves. Use a toothpick to carefully swirl the dots throughout the top.
Line with thin slices of key lime, if desired.