Nothing says “hello, summer!” quite like a grilled flatbread topped with all of your favorite pizza fixings. While I’m all for a traditional oven-baked pie, there’s …
Key Lime Pie
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I was in south Florida last weekend and had an amazing dinner at Joe’s Stone Crab in Miami. The restaurant is famous for both its crab legs and its key lime pie, which is served chilled with fresh whipped cream. I’ve adapted Joe’s original recipe by whipping in pure vanilla extract and adding extra lime zest for the perfect balance of sweet and tart flavors. Freezing the pie immediately after it bakes ensures a moist, firm consistency.
Key Lime Pie
- YIELD: one 9" pie
- 1¼ cups crushed graham crackers
- 5 Tablespoons unsalted butter, melted, plus 1 Tablespoon for greasing pan
- 1/3 cupsugar
- 3egg yolks
- 2 teaspoonsgrated zest of key limes
- 1 (14-oz.) cansweetened condensed milk
- 2/3 cupfreshly squeezed key lime juice
- 1 teaspoonpure vanilla extract
Preheat the oven to 350ºF.
Grease a 9" pie pan with 1 Tablespoon butter.
In a food processor or blender, pulse together the crushed graham crackers, melted butter and sugar until combined.
Press the mixture into the greased pie pan.
Bake the crust for 8 minutes until golden brown.
Set crust aside and leave the oven on.
Use an electric mixer to whisk together the egg yolks and lime zest until fluffy, about 5 minutes.
Gradually whisk in the condensed milk until well incorporated.
Decrease the mixer speed and add the key lime juice and vanilla extract just until combined.
Pour the mixture into the graham cracked crust and bake for 10 minutes or until set.
Remove and place immediately in the freezer for 15 to 20 minutes before serving.
Recipe adapted from Joe's Stone Crab.
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