Ingredients
3 1/2
oz guava paste (from 14-oz package), cut in 4 pieces
1/4
cup water
1
crust from 1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box
1
can (14 oz) sweetened condensed milk
1/2
cup Key lime juice
4
egg yolks
Whipped cream, Key lime slices
Preparation
In 1-quart saucepan, mix guava paste and water. Heat to boiling over high heat; reduce heat, and simmer 3 to 5 minutes, stirring frequently, until guava paste dissolves and sauce is smooth. Remove from heat; cool 30 minutes.
Meanwhile, heat oven to 375°F. Unroll pie crust; place pie crust in 9-inch glass pie plate as directed on box for One-Crust Filled Pie. Bake 13 to 16 minutes or until light golden brown. Cool 10 minutes.
In large bowl, beat sweetened condensed milk, Key lime juice and egg yolks with whisk until well blended. Transfer 1 tablespoon of the cooled guava sauce to small resealable food-storage plastic bag; seal bag. Beat remaining guava sauce into sweetened condensed milk mixture, using whisk, until well blended. Pour into baked pie shell; spread evenly. Cut corner of bag with scissors; pipe reserved guava sauce decoratively over pie filling.
Bake 13 to 18 minutes or until filling is set. Cool on cooling rack 15 minutes. Cover and refrigerate until chilled, at least 2 hours.
Top with whipped cream and Key lime slices.
