Joe’s Stone Crab Key Lime Pie

INGREDIENTS:

Graham Cracker Crust
1/3 lb graham crackers (or 1 cup plus 2 1/2 Tablespoons graham cracker crumbs)
5 tablespoons melted unsalted butter
1/3 cup sugar
Filling
3 egg yolks
1 1/2 teaspoons grated key lime zest
1 (14 ounce) can sweetened condensed milk
2/3 cup freshly squeezed key lime juice
Topping
1 cup heavy whipping cream, chilled
3 tablespoons confectioners’ sugar

DIRECTIONS:

For the crust:.
Preheat oven to 350-degrees.
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.
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Donna’s 4th of July Margarita Key Lime Pie

INGREDIENTS:

1 1/2 cups crushed pretzels
6 tablespoons of melted butter
1/4 cup sugar
1/4 cup crushed dry roasted peanuts
8 ounces cream cheese, softened
4 egg yolks, slightly beaten
1 (14 ounce) can sweetened condensed milk
1/2 cup lime juice
1 large lime, juice and zest of
1 teaspoon vanilla
1 cup heavy whipping cream
3 tablespoons powdered sugar
lime zest
pretzel crumbs

DIRECTIONS:

Preheat Oven to 350*.
Combine Crushed Pretzels, Sugar, Melted Butter, and Crushed Peanuts.
Using a Spring form Cheesecake pan, Mash Pretzel mixture into the bottom, making a crust and bake for 5 minute only! Set aside.
Beat Softened Cream Cheese, Sweetened Condensed Milk, Egg Yolks, Lime Juices, Zest, and Vanilla until Fluffy and Smooth.
Pour into the Pie Crust and bake for 15 minute or until set.
Let Pie cool and then refrigerate for 2 hours.
While pie is cooling, Beat Heavy Whipping Cream until soft peaks start to form. As you’re mixing add the Powdered Sugar one tablespoon at a time until mixture is slightly stiff.
Next add the Whipped Topping to the top of your refrigerated pie and top the whipped topping with a little more Lime Zest and or Pretzel Crumbs.
To remove Pie from the spring form pan, using a butter knife, run the knife around the edge of the pie to loosen it from the sides and pop open the springform ring.
Gently remove the ring and place pie on a glass Cake plate. I use one with a pedestal and a cover.
After slicing the pie return it to the refrigerator.
Enjoy!
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Pappadeaux’s Key Lime Pie with Raspberry Sauce

INGREDIENTS:

Pie Crust
3/4 cup graham cracker crumbs
1 cup ground pecans, finely ground
3 tablespoons sugar
1/2 teaspoon cinnamon
4 tablespoons butter, melted
Pie Filling
1 (8 ounce) package cream cheese (softened)
1 can sweetened condensed milk
2/3 cup cold water
3 egg yolks, beaten
1/8 teaspoon salt
1/2 cup flour
5 tablespoons rose sweetened lime juice
5 tablespoons key lime juice or reconstituted lime juice
1 teaspoon lime zest, very fine
Raspberry Sauce
3/4 cup raspberry preserves
1/4 cup water

DIRECTIONS:

Pie Crust: Mix all ingredients together in a bowl, add melted butter, blend well and press into a buttered pie pan.
Place in a preheated, 350ºF oven for 7 to 10 minutes, when crust is slightly golden, remove from oven and cool.
Pie: Beat cream cheese until light and fluffy,add sweetened condensed milk and beat mixture until completely blended.
Use a 2 quart sauce pan to whisk egg yolks with water, add salt and flour.
Stir, completely mixing flour into liquid, add lime zest, Roses Lime Juice and key lime juice.
On low heat, or in a double boiler, whisk the egg mixture and stir constantly until mixture thickens.
When egg and flour mixture is thickened, add cream cheese, whisking constantly taking care not to scorch the bottom of pan.
Stir until pie filling starts to thicken and is completely mixed.
When the filling is thick pour into the prepared pie shell and chill pie serveral hours before serving.
Raspberry Sauce: Mix ingredients in sauce pan over medium high heat, until preserves reach boiling point.
Simmer for 4 minutes, remove and pour through a fine strainer and chill.
Drizzle over pie before serving.
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