"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Joe's Stone Crab Key Lime Pie Recipe

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This recipe for Joe's Stone Crab Key Lime Pie, by , is from The Johnson - Maze Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Ruby Tucker
Added: Friday, October 27, 2006

Category:
Category:

Ingredients:  
Ingredients:  
1 prepared 9-inch graham cracker pie crust, pre- baked according to directions, and cooled

3 lg. Eggs
Grated zest of 2 Key limes ( 1 teaspoon)
1 (14 ounce) can sweetened condensed milk
2/3 C.fresh Key lime juice

TOPPING:
1 C. cold heavy cream
1 Tbsp. powdered sugar (or more, to taste)
Slices of Key lime for garnish

Directions:
Directions:
Refrigerate baked and cooled pie shell until ready to use. Preheat oven at 350 F. In medium-sized bowl, beat egg yolks and lime zest together with electric mixer on high speed until fluffy and well-aerated, about 5 minutes. Gradually add condense milk and continue to beat until mixture is rather thick and fluffy, about 4 minutes. Lower speed and slowly add key lime juice, mixing until just combined. Pour filling into chilled pie shell. Place pie on center over rack and bake until set, about 10 minutes. Transfer pie to wire rack and let cool thoroughly, then refrigerate until very cold, at least 2 hours. Freeze for 15 or 20 minutes; remove from freezer 20minutes before serving. Before making whipped cream, chill mixing bowl and beaterss for best results. Just before serving pie, beat heavy cream , add powdered sugar and continue to beat until nearly stiff, but not grainy. Do not overbeat.

Number Of Servings:
Number Of Servings:
8
Personal Notes:
Personal Notes:
Unused portions can be frozen and if properly stored, Key Lime pie will last several months in freezer.

 

 

 

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