Saturday, August 6, 2011

Key Lime Pie - Joe's Stone Crab

Copyright 2011 LtDan'sKitchen blogs
This must be the easiest dessert that I've made in a long, long time. Baking time took only 16 minutes and the preparation took another 5 minutes. There is the required freezing time prior to serving but that, I consider inactive time so it doesn't count. Based on Joe's Stone Crab of Miami key lime pie recipe, it was featured as one of the easy dessert pies to try out for the summer on There are two things that made me want to try this out: first, it seemed super easy to make and second, it uses condensed milk in the filling which is to me a necessity in making tart citrus-based pies. The crust is the only thing I modified but the rest of the recipe needs no changing nor does it warrant any aside from using limes instead of key limes. 

*Key Lime Pie (Joe's Stone Crab) - Adapted

Copyright 2011 LtDan'sKitchen blogs
1/3 cup unsalted butter
1/3 cup white sugar
1 1/3 cup Graham cracker crumbs

5 egg yolks
2 cans condensed milk
1 cup fresh lime juice
1 tsp lime zest

1. Preheat oven to 375°F. 
    In a small bowl, melt the 
    butter and add the sugar and Graham cracker crumbs. Mix well with a 
    fork and tranfer to a 12 inch pie plate. Press the crumbs on the plate
    with the fork.

2. Bake the crust for 8 minutes. Let cool while preparing the filling. 

3. Combine all the filling ingredients in a bowl and with a wire 
    whisk, mix well until smooth. 

4. Pour filling into baked pie crust and bake for another 8 minutes. 
    Let cool and freeze. 

5. To serve, thaw the pie for 15 minutes and cut into serving sizes. 
    Serve with whipped cream and a slice of lime for garnish. 

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