cookieee
Sous Chef
It's here - National Pie Day!!!
I am going to go out on a limb and post that DH bought a big bag of Key Limes. Guess what he said he would make lol. I hope he has time to follow through with it. Will let you know later.
We went through the recipes and picked out this one. It says "Recipe adapted from JOE'S STONE CRAB, Miami Beach". It better be good lol
KEY LIME PIE
1 cup plus 2 1/2 TB graham-cracker crumbs
5 TB unsalted butter, melted
1/3 cup sugar
3 egg yolks
1 1/2 tsp grated lime zest
1 (14 oz.) can sweetened condensed milk
2/3 cup fresh Key Lime juice
1 cup heavy cream
3 TB confectioner's sugar
Preheat oven to 350 degrees. In a large mixing bowl, combine graham crackers, butter and sugar. Press mixture into bottom and sides of a buttered 9" pie pan, forming a neat border around edge. Bake crust about 5 minutes or until set and golden.
Using an electric mixer with a whisk attachment and a nonreactive bowl, beat egg yolks and lime zest at high speed about 5 minutes or until very shiny. Gradually add condensed milk, and continue to beat 3 or 4 minutes or until thick. Reduce speed of mixer to low. Add lime juice and mix just until combined.
Pour lime mixture into crust. Bake about 10 minutes or until filling has just set. Cool to room temperature, then refrigerate.
To serve, place pie in freezer for 15 to 20 minutes before serving. In an electric-mixer bowl, combine cream and confectioners' sugar. Whisk until nearly stiff. Cut pie into wedges; serve very cold, each wedge topped with large dollop of whipped cream. Makes 8 servings
Source: Miami Herald - 2/98
Review later tonight, I hope lol
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