Sam’s Seafood Grill Key Lime Pie

sam's seafood grill

©1988

AuthorDartagnan
DifficultyAdvanced

"from the humble beginnings and inspired by Key West's Pier House original... Sam's Seafood Grill Key Lime Pie"

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Yields10 Servings
Prep Time3 hrs 20 minsCook Time50 minsTotal Time4 hrs 10 mins
 1 gingersnapped crustcan be made a day in advance
 6 extra large egg yolkswhisked until light in color
 2 14 oz cans sweetened condensed milk
 1 cup creme fraiche
 1 tbsp lime zest, grated super fine
 ¾ cup fresh lime juice
Topping
 1 ½ cups heavy cream, very very cold
 ½ tsp Mexican vanilla extract
 ½ tsp almond extract
 6 tbsp confectioner's sugar
 ½ tsp cream of tartar
Garnish
 1 tsp lime zest, grated fine
 8 -10 lime slices, sliced very thin
1

Prepare gingersnapped crust. Can be done a day in advance.

2

Preheat oven to 350 ° and oven rack in the middle position, and sheet pan just below.

3

In a mixing bowl, combine together the beaten egg yolks, sweetened condensed milk, creme fraiche, lime zest, lime juice and cream of tartar.

4

Pour mixture into gingersnapped crust (depending on size... you may NOT use all the filling).

5

Bake for 12-15 minutes, until the filling is almost set. It should jiggle a little bit. Let cool for 30 minutes, then place in the refrigerator, about 3 hours.

6

In a pre-freezered metal electric mixer bowl (and beater), starting on low, moving to high; beat the heavy cream and extracts until soft peaks form (a couple of minutes). Add the confectioners’ sugar and cream of tartar, beat until medium peaks form. Do not over beat.

7

Top the pie with the whipped cream.

8

Garnish with the lime zest and lime slices.

9

Store the pie in the refrigerator until ready to serve. Slice the pie into wedges, wiping your knife clean between slices, and serve very cold.

Ingredients

 1 gingersnapped crustcan be made a day in advance
 6 extra large egg yolkswhisked until light in color
 2 14 oz cans sweetened condensed milk
 1 cup creme fraiche
 1 tbsp lime zest, grated super fine
 ¾ cup fresh lime juice
Topping
 1 ½ cups heavy cream, very very cold
 ½ tsp Mexican vanilla extract
 ½ tsp almond extract
 6 tbsp confectioner's sugar
 ½ tsp cream of tartar
Garnish
 1 tsp lime zest, grated fine
 8 -10 lime slices, sliced very thin

Directions

1

Prepare gingersnapped crust. Can be done a day in advance.

2

Preheat oven to 350 ° and oven rack in the middle position, and sheet pan just below.

3

In a mixing bowl, combine together the beaten egg yolks, sweetened condensed milk, creme fraiche, lime zest, lime juice and cream of tartar.

4

Pour mixture into gingersnapped crust (depending on size... you may NOT use all the filling).

5

Bake for 12-15 minutes, until the filling is almost set. It should jiggle a little bit. Let cool for 30 minutes, then place in the refrigerator, about 3 hours.

6

In a pre-freezered metal electric mixer bowl (and beater), starting on low, moving to high; beat the heavy cream and extracts until soft peaks form (a couple of minutes). Add the confectioners’ sugar and cream of tartar, beat until medium peaks form. Do not over beat.

7

Top the pie with the whipped cream.

8

Garnish with the lime zest and lime slices.

9

Store the pie in the refrigerator until ready to serve. Slice the pie into wedges, wiping your knife clean between slices, and serve very cold.

Sam’s Seafood Grill Key Lime Pie