Joes Stone Crab Key Lime Pie Food

KEY LIME PIE

Steps:

• For the graham cracker crust: Preheat the oven to 350 degrees F.
• Break up the graham crackers; place in a food processor and process 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 side of a pie pan, forming a neat border around the edge. Bake the crust until set and golden, 8 minutes. Set aside on a wire rack; leave the oven on.
• For the filling: Meanwhile, in an electric 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 or 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 to 20 minutes before serving.
• For the topping: Whip the cream and the confectioners' sugar until nearly stiff. Cut the pie into wedges and serve very cold, topping each wedge with a large dollop of whipped cream.

JOE'S STONE CRAB KEY LIME PIE

Steps:

• For the crust:.
• Preheat oven to 350°F.
• Butter a 9-inch pie plate.
• Break up graham crackers, place in processor and process to crumbs (if you don't have a processor, place crackers in large plastic bag, seal, and crush using a rolling pin).
• Add melted butter& sugar and pulse until combined.
• Press mixture into bottom and up sides of pan, forming a neat border around th edges.
• Bake until crust is set and golden, about 8 minutes.
• Set aside on wire rack; leave oven on.
• For the filling:.
• Meanwhile, in an electric 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 lime juice, mixing until just combined.
• Pour mixture into crust and bake for 10 minutes, or until filling has just set.
• Cool on wire rack, then refrigerate.
• Freeze for 15-20 minutes before serving.
• For the topping:.
• Whip the cream and the confectioner's sugar until nearly stiff.
• Cut pie in wedges and serve very cold, topping each wedge with a dollop of whipped cream.
• Garnish with a slice of key lime if desired.

JOE'S STONE CRAB JOE'S ORIGINAL KEY LIME PIE RECIPE

Steps:

• Preheat the oven to 350°F.
• Break up the graham crackers. Place in a food processor and process 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 side of a pie pan, forming a neat border around the edge.
• Bake the crust until set and golden, 8 minutes.
• Set aside on a wire rack. Leave the oven on.
• In an electric 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 or 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 to 20 minutes before serving.
• Whip the cream and the confectioners' sugar until nearly stiff.
• Serve
• Cut the pie into wedges and serve very cold, topping each wedge with a large dollop of whipped cream.

JOE'S STONE CRAB KEY LIME PIE RECIPE - (3.8/5)

Steps:

• For the filing: Meanwhile, in an electric 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 or 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 to 20 minutes before serving.

KEY LIME PIE

Steps:

• To make crust, mix the graham cracker crumbs, sugar and melted butter together and press firmly to bottom and sides of pie plate. Set aside.
• Preheat oven to 350º F.
• In a mixer with wire whisk, beat egg yolks and lime zest on high speed until very fluffy (about 5 minutes).
• Gradually add the condensed milk and beat 3-4 minutes longer. Lower speed and gradually add the lime juice until combined.
• Pour into crust and bake 10 minutes. Cool and then refrigerate until well chilled.
• Top with whipped cream, if desired.
• Place a metal mixing bowl and whisk in the freezer for 10 minutes.
• Remove from the freezer and place sugar and heavy whipping cream in the bowl. Whip until the cream reaches stiff peaks. Be careful not to over-whip.

KEY LIME PIE

Steps:

• For the graham cracker crust: Preheat the oven to 350 degrees F. Butter a 9-inch pie pan. Break up the graham crackers: place in a food processor and process to crumbs. (If you dont 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 the pan, forming a neat border around the edge. Bake the crust until set and golden, 8 minutes. Set aside on a wire rack. Leave the oven on.
• For the filling: Meanwhile, in a electric mixer with the wire whisk attachment, beat the egg yolks and lime zest at a high speed until very fluffy, abut 5 minutes. Gradually add the condensed milk and continue to beat until thick, 3 or 4 minutes longer. Lower the mixer speed and slowly add the lime juice, mixing just until combined, no longer. Pour mixture into the pie crust. Bake for 10 minutes, or until the filling has set. Cool on a wire rack, then refrigerate. Freeze for 15 to 20 minutes before serving.
• For the topping: Whip the cream and the confectioners' sugar until nearly stiff. Cut the pie in wedges and serve very cold, topping each wedge with a large dollop of whipped cream.