No visit to Miami’s classic Joe’s Stone Crab is complete without a slice of Key Lime Pie for dessert.
1/3 of a 1-pound box graham crackers
5 tablespoons melted unsalted butter
1/3 cup sugar
3 egg yolks
2 teaspoons lime zest
1 (14-ounce) can sweetened condensed milk
2/3 cup freshly squeezed Key lime juice, or bottled juice
Whipped cream, for garnish
Instructions: Heat the oven to 350 degrees.
Break up the graham crackers, place them in a food processor and pulse to crumbs. If you don’t have a food processor, place the crackers in a large plastic bag, seal and then crush the crackers with a rolling pin. Add the melted butter and sugar and pulse or stir until combined.
Press the mixture into the bottom and sides of a pie pan, forming a neat border around the edge. Bake the crust until set and golden, 8 minutes. Set the crust aside on a wire rack to cool; leave the oven on.
In a stand mixer with the wire whisk attachment, beat the egg yolks and lime zest at high speed until very fluffy, about 5 minutes. Gradually add the condensed milk and continue to beat until thick, 3-4 minutes longer. Lower the mixer speed and slowly add the lime juice, mixing just until combined, no longer. Pour the mixture into the crust. Bake for 10 minutes, or until the filling has just set. Cool on a wire rack, then refrigerate. Freeze for 15-20 minutes before serving with a dollop of whipped cream.
Makes 8 servings
Joe’s Stone Crab via foodnetwork.com
The Link LonkJuly 22, 2020 at 07:00PM
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Recipe: Joe's Stone Crab's Key Lime Pie - San Antonio Express-News
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