Penelope's Recipe Box

Since it was too cold and gray to even consider stepping out of doors, Penelope decided to put on a cozy sweater, heat up a pot pie, and spend the afternoon looking through her cookbooks for a recipe that would warm her spirits. Maybe a comforting old favorite. Imagine her surprise when she came upon the authentic recipe for the key lime pie at the famous Joe’s Stone Crab restaurant in Miami Beach that her friend Debbie was always raving about. (Deliciously Stoned). Suddenly, visions of scant clothing, hot bodies and cruise collections sprang up where previously there had been socks and worsted layers. A change of scenery would be just the thing! Lacking redeemable miles, however, Penelope wrapped up and headed to the store for some Key Lime juice.

Joe’s Stone Crab Authentic Key Lime Pie

Graham Cracker Pie Crust

The Filling

1. 3 large egg yolks, room temperature
2. grated zest of 2 limes
3. one 14 oz can sweetened condensed milk
4. ⅔ cup fresh lime juice, preferable Key lime

The Topping

1. 1 cup cold heavy or whipping cream
2. 1 tbs confectioners sugar

Preheat the oven to 350°

In a medium bowl, using an electric mixer set to high speed, beat together the egg yolks and lime zest until fluffy and well aerated, about 5 minutes

Gradually add the condensed milk and continue to beat until all the milk has been added and the mixture is thick and fluffy

Slowly add the lime juice, mixing on low speed until evenly blended

Pour the filling into the chilled pie shell

Bake only until the filling appears to be set, about 10 minutes

Transfer to a wire rack and cool thoroughly

Cover with loosley tented aluminum foil and refrigerate at least 2 hours

When you’re ready to serve, using a chilled bowl and beaters, beat the cream until it barely holds soft peaks

Add confectioner’s sugar, but don’t over beat

If you’re serving the whole pie, spread the cream over the top; if you’re serving slices, garnish each slice with the whipped cream