This recipe, featured in Hot Topics Vol. 7, Spring 2001, comes from Joe's Stone Crab.
Recipe yields 8 servings.
Ingredients:
- 1 cup plus 2 tbsp. graham cracker crumbs
- 5 tbsp. unsalted butter, melted
- ⅓ cup sugar
- 3 egg yolks
- 1 tsp. grated lime zest
- (1) 14 oz. can sweetened condensed milk
- ½ cup fresh (preferred) or bottled key lime juice
- 1 cup heavy cream
- 2 tbsp. confectioner's sugar
Instructions:
Preheat oven to 350°F (177°C) degrees. In a large mixing bowl, combine graham cracker crumbs, butter and sugar. Press mixture into bottom and sides of a buttered 9-inch pie pan, forming a neat border around edge. Bake crust about 5 minutes or until set and golden.
Using an electric mixer with a whisk attachment and a nonreactive bowl, beat egg yolks and lime zest at high speed about 5 minutes or until very shiny. Gradually add condensed milk, and continue to beat 3 to 4 minutes or until thick. Reduce speed of mixer to low. Add lime juice and mix just until combined. Pour lime mixture into crust. Bake about 10 minutes or until filling has just set. Cool to room temperature, then refrigerate.
To serve, place pie in freezer for 15 to 20 minutes before serving. In an electric mixer bowl, combine cream and confectioner's sugar. Whisk until nearly stiff. Cut pie into wedges; serve very cold, topping each wedge with large dollop of whipped cream.
