JOE AND PIE RECIPES
JOE WICKS RECIPES - BBC GOOD FOOD
Discover nutritious, filling recipes from Joe Wicks, aka The Body Coach. Try a protein-rich breakfast, a healthy lunch or a family-friendly dinner.
Provided by Georgina Kiely – Digital food editor, bbcgoodfood.com
Number Of Ingredients 1
JOE'S STONE CRAB KEY LIME PIE RECIPE - FOOD.COM
I made this for my grandparent's 61st wedding anniversary recently. They lived in Florida in their youth, and loved Joe's Stone, and have lamented on occasion that they will never be able to go back (they now live in Virginia). The family rallied 'round and ordered the crab claws directly from Joe's, got a Joe's Stone Crab Cookbook, and prepared the rest of the meal directly from it. What a fantastic surprise it was... and this was a very sweet end to the night. NOTE: I was only able to find about 8 key limes, which wasn't enough juice. I supplemented with Nellie & Joe's Key Lime juice without a problem. Also, I thought the pie was so rich it didn't even need any whipped cream.
Total Time 1 hours 8 minutes
Prep Time 50 minutes
Cook Time 18 minutes
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- For the crust:.
- Preheat oven to 350°F.
- 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.
Nutrition Facts : Calories 473.1, FatContent 26, SaturatedFatContent 15, CholesterolContent 147.5, SodiumContent 193.1, CarbohydrateContent 55.6, FiberContent 0.6, SugarContent 44.5, ProteinContent 6.9
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KEY LIME PIE RECIPE - FOOD NETWORK
From foodnetwork.com
Reviews 4.6
Total Time 1 hours 3 minutes
Category dessert
Reviews 4.6
Total Time 1 hours 3 minutes
Category dessert
- For the topping: Whip the cream and the confectioners' sugar until nearly stiff. Cut the pie into wedges and serve very cold, topping each wedge with a large dollop of whipped cream.
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Reviews 4
Total Time 50 minutes
Calories 300 per serving
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Reviews 4
Total Time 50 minutes
Calories 300 per serving
- Bake 17 to 20 minutes or until biscuits are golden brown and cheese is melted.
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Reviews 4
Total Time 50 minutes
Calories 300 per serving
- Bake 17 to 20 minutes or until biscuits are golden brown and cheese is melted.
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Reviews 5
Total Time 40 minutes
Calories 240 per serving
- Bake 14 to 18 minutes or until dough is deep golden brown and filling is heated through. Cool in pan 5 minutes; using metal spatula, run around edge of each muffin cup to remove from pan. Serve with pickle slices.
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- Bake 45 to 55 minutes or until casserole is bubbly and potatoes are lightly browned. Top with chopped pickles.
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