River Crab Key Lime PieMelba Moss
Recipe by Chef Rick Davis
- 1 1/2 cups graham cracker crumbs
- 3 T sugar
- 3 T unsalted butter, melted
- 10 egg yolks
- Two 14-oz. cans sweetened condensed milk
- 1 1/4 cups Key lime juice
- 1 lime, cut into wedges for garnish
Mix crumbs, sugar and melted butter together and press evenly on sides and bottom of a 10-inch pie pan.
Bake crust 10 minutes in a 325 degree oven. Set aside while making the filling.
In a large bowl, whisk together egg yolks and sweetened condensed milk until smooth.
Add the key lime juice. It is important to add the lime juice last because the acid of the juice will curdle the egg yolks if added sooner.
Pour lime mixture into baked pie shell and bake 15 to 20 minutes in a 325 degree oven.
Cool at room temperature. Then refrigerate overnight, or at least 5 hours.
Cut cold pie and set on individual dishes.
Garnish with fresh lime wedges. Squeeze the wedge over the pie for a more intense citrus flavor.
Source: "The Simply Great Cookbook: Recipes and the Experience of Fine Dining from the Kitchens of Chuck Muer"