Monday, May 9, 2011

Joe's Key Lime Pie

This recipe is a family favorite--possibly because it comes from one of my family's favorite restaurants--Joe's Stone Crab.  This key lime pie is tart, slightly sweet and really--everything a key lime pie should be (yellow, not green).  It is also very simple and quick to make and one of the only desserts I enjoy making. 

 (picture courtesy of Google images because the pie was gone before I remembered to take a picture)

Ingredients for the crust
9 graham crackers broken into fine crumbs (a food processor works best for this)
1/3 cup of sugar
2 tsp lime zest
5 tbs of butter (melted)

Ingredients for the filling
3 egg yolks
1 14oz can of sweetened condensed milk
2/3 cup of key lime juice (I recommend Nelli & Joe's Famous Key Lime Juice, but it you can't find key lime juice normal lime juice will do the trick)
1 1/2 tsp of lime zest

Directions for the crust
1)  Preheat over to 350 degrees.
2)  Blend melted butter, graham cracker crumbs and sugar together well. I use a food processor for this step but feel free to use whatever means you have available to blend these three ingredients together well.
3)  Press the mixture into a 9 inch pie pan so it completely covers the bottom and the sides of the pan.
4)  Bake for 8 minutes.  Leave the oven at 350.

Directions for the filling
1)  In a medium bowl, whisk together egg yolks and lime zest until fluffy.
2)  Add the sweetened condensed milk and blend together for 3-4 minutes until the mixture is thick.
3)  Add the key lime juice and on a lower speed, mix together until combined well.
4)  Pour the mixture into the crust.
5)  Bake for 10 minutes at 350.
6)  Let the pan cool a bit and then place it into the fridge and let it set for 4-6 hours.  This recipe can be made a day in advance.

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