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Wednesday, October 16, 2013

Key Lime Pie

Key Lime Pie
Since childhood, my favorite dessert to order at a restaurant has always been Key Lime Pie. When I came to Houston to visit the University of Houston, we went out for a big seafood meal. I ended the evening with Key Lime Pie. And some allergic reactions. I thought it was the shrimp, but it turned out it was a reaction to pecans. My dad has allergic reactions to nuts as well, but I couldn't figure out where I had eaten any. Once I moved to Texas, I quickly realized 9 out of 10 restaurants add pecans to their Key Lime Pie's graham cracker crust. Besides eating my weight in stone crab at Joe's Stone Crab in Miami, I also knew I wanted some non-pecan tainted Key Lime Pie. And it was the best slice of pie I have ever eaten. I was so happy to see that Joe's Stone Crab shares their amazing pie recipe and I was even happier to learn that it was amazingly easy to make. I may have eaten all but one slice from the entire pie I made.   
Joe's Stone Crab Key Lime Pie

1 wax paper-wrapped package graham crackers (1/3 of a pound box)
or
1 cup, 2 ½ tablespoons graham cracker crumbs
5 tablespoons melted unsalted butter
1/3 cup sugar

3 egg yolks
1 14-ounce can sweetened condensed milk
2/3 cup freshly squeezed lime juice

Whipped cream

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 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 the 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 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. Serve topped with whipped cream.
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