Strawberry Basil Key Lime Pie

Preparation

1. Step 1

   Prepare the crust: Heat the oven to 350 degrees. In a medium bowl, stir together the graham cracker crumbs, brown sugar and melted butter until there are no dry crumbs visible.

2. Step 2

   Transfer the crumbs to a 9-inch deep-dish pie pan and tamp down so that the crumbs form a solid layer across the bottom and up the sides of the pan. Bake until set and lightly browned, 8 to 10 minutes. Cool completely.

3. Step 3

   Meanwhile, prepare the filling: In a blender, combine the basil, olive oil and 2 tablespoons lime juice. Using a silicone spatula, press the basil toward the bottom to compress the leaves, then pulse to blend the mixture. Add 2 more tablespoons lime juice, scrape down the sides of the blender and press the mixture back down. Blend on high speed until emulsified.

4. Step 4

   In a large bowl, whisk the basil purée and sweetened condensed milk until evenly light green. Add the egg yolks and whisk until well combined. While whisking, slowly pour in the remaining ¾ cup lime juice, then continue to whisk until blended. The mixture will begin to thicken as the acids in the juice react with the proteins in the condensed milk. Allow the mixture to stand for 5 minutes to thicken even more.

5. Step 5

   Set the crust on a baking sheet and pour in the filling. Smooth the top. Bake until tiny bubbles emerge on the surface, about 15 minutes.

6. Step 6

   Cool the pie to room temperature, then refrigerate, uncovered, until set and thoroughly chilled, at least 6 hours. You can refrigerate the pie in a cake box for up to 7 days or freeze for up to 2 months. (Remove the pie from the freezer and allow it to stand at room temperature for 15 to 20 minutes before slicing.)

7. Step 7

   When ready to serve, top slices of pie with the strawberries.