Joe's Crab Shack® Key Lime Pie
Though generally available year round, key limes peak season is June-August. If you can't find key limes, you can always use key lime juice and save yourself from the joy of juicing a boat load of small limes!
Graham Cracker Crust:
1/3 of a 1-pound box graham crackers
5 tablespoons melted unsalted butter
1/3 cup sugar
.
Filling:
3 egg yolks
2 teaspoons lime zest
1 (14-ounce) can sweetened condensed milk
2/3 cup freshly squeezed Key lime juice, or store bought
.
Topping:
1 cup heavy or whipping cream chilled
2 tablespoons confectioners' sugar
.
Garnish:
Lime slices
or
Lime zest
.
Preheat oven to 350 degrees
In medium-size bowl, beat egg yolks and lime zest together with electric mixer on high speed until fluffy and well-aerated, about 5 minutes. Gradually add condensed milk and continue to beat until mixture is rather thick and fluffy, about 4 minutes. Lower speed and slowly add Key lime juice, mixing until just combined. Pour filling into chilled pie shell.
Place pie on center oven rack and bake until set, about 10 minutes.
Transfer pie to a wire rack and let cool thoroughly, then refrigerate until very cold, at least 2 hours. Freeze for 15 to 20 minutes; before serving.
For best results making whipped cream, chill mixing bowl and beaters.
Beat heavy cream in mixer, add powdered sugar and continue to beat until nearly stiff, but not grainy. Do not overbeat.
Serve slices with a dollop of whipped cream. Add very thin-sliced twists of fresh lime or grate lime zest over whipped cream. Makes 8 servings.
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