Frank's Recipes! Key Lime Pie 2

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Key Lime Pie 2

adapted from Joe's Stone Crab Restaurant, Miami Beach

1 cup plus 2 tablespoons graham-cracker crumbs
5 tablespoons unsalted butter,melted
1/3 cup sugar
3 egg yolks
1 teaspoons grated lime zest
1 (14-ounce) can sweetened condensed milk
2/3 cup fresh or bottled Key limejuice*
1 cup heavy cream
3 tablespoons confectioners'sugar

Preheat oven to 350 degrees. In a large mixing bowl, combine graham crackers, 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 confectioners' sugar. Whisk until nearly stiff. Cut pie into wedges; serve very cold, each wedge topped with large dollop of whipped cream.

Makes 8 servings.

Per serving: 460 calories, 7 grams protein, 25 grams fat, 50 grams carbohydrates, 160 milligrams cholesterol, 195 milligrams sodium, 49 percent calories from fat.

*Fresh juice is far superior to bottled juice.