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Joe's Stonecrab Inn Key Lime Pie

List of Ingredients




KEY LIME PIE
Recipe courtesy Joe's Stone Crab
TVFN, The Best Of, Show #BE1A23: Best Shellfish

Graham Cracker Crust:
1 paper-wrapped package graham crackers (1/3 of a 1 pound box) or 1
cup plus 2 1/2 tablespoons graham cracker crumbs
5 tablespoons melted unsalted butter
1/3 cup sugar

Filling:
3 egg yolks
2 limes, zest grated (about 1 1/2 teaspoons)
1 (14-ounce) can sweetened condensed milk
2/3 cup freshly squeezed lime juice (if you get Key limes, use them:
otherwise use regular limes)

Topping:
1 cup heavy or whipping cream, chilled
3 tablespoons of confectioners' sugar

For the graham cracker crust:Preheat the oven to 350 degrees F.
Butter a 9-inch pie pan. Break up the graham crackers: place in a
food processor and process to crumbs. (If you don^(1)t have a food
processor, place the crackers in a large plastic bag: seal and then
crush the crackers with a rolling pin.) Add the melted butter and
sugar and pulse or stir until combined. Press the mixture into the
bottom and sides of the pan, forming a neat border around the edge.
Bake the crust until set and golden, 8 minutes. Set aside on a wire
rack. Leave the oven on.

For the filling:Meanwhile, in a electric mixer with the wire whisk
attachment, beat the egg yolks and lime zest at a high speed until
very fluffy, abut 5 minutes. Gradually add the condensed milk and
continue to beat until thick, 3 or 4 minutes longer. Lower the mixer
speed and slowly add the lime juice, mixing just until combined, no
longer. Pour mixture into the pie crust. Bake for 10 minutes, or
until the filling has set. Cool on a wire rack, then refrigerate.
Freeze for 15 to 20 minutes before serving.

For the topping: Whip the cream and the confectioners' sugar until
nearly stiff. Cut the pie in wedges and serve very cold, topping each
wedge with a large dollop of whipped cream.

Yield: 1 (9-inch) pie
Prep Time: 40 minutes
Cooking Time: 20 minutes

Recipe