Pomegranate-Glazed Coconut Key lime Pie

What you will need

1 cup(8oz) Ritz Crackers
¼ cup of Patricia and Paul Persian Lime EVOO
2 Tbsp granulated sugar
1 (14oz) can sweetened condensed milk
3 egg yolks
¼ cup of Patricia and Paul Coconut White Balsamic Vinegar
¼ cup lime juice (2-3 limes)
1 Tbsp grated lime zest
1 cup pomegranate juice (store bought)
1 Tbsp cornstarch
Pomegranate arils for garnish

Preparation

Preheat the oven to 350ﾟF
Using a rolling pin, smash the crackers and a resealable Bag until most pieces are smaller than a dime, but not powdered .
Pour them into a mixing bowl and add the Olive oil, followed by the sugar. Mix well to combine, breaking up any larger pieces of cracker.
Press the crumble into a 9" pie dish and bake until golden Brown, 8 to 10 minutes, leave the oven on.
While the crust is baking, in a large mixing bowl, beat the condensed milk with the egg yolks, balsamic, lime juice, and lime zest until completely combined and frothy.
Pour the mixture into the pie crust and return to the oven until just set, about 15 minutes. The middle will still jiggle, and the top will be just golden.
Remove from the oven and allow to cool.
In a saucepan, whisk the pomegranate juice with the cornstarch until the corn starch is completely lump free. Place over medium heat and bring just to a boil, stirring constantly.
The juice will turn milky and then deep bread. Remove from the heat and pour over the pie. Shake slightly, allowing the glaze to level out and any air bubbles to come to the surface.
Allow the glaze to cool and set before serving. Serve with a dollop of whipped cream or ice cream with pomegranate Arils for garnish.