Best Joes Stone Crab Pot Pie Recipes

Joe's Stone Crab Key Lime Pie image

Provided by skat5762

Categories Pie

Time 1h8m

Yield 8 serving(s)

Number Of Ingredients 9

1/3 lb graham cracker (or 1 cup plus 2 1/2 Tablespoons graham cracker crumbs)
5 tablespoons melted unsalted butter
1/3 cup sugar
3 egg yolks
1 1/2 teaspoons grated key lime zest
1 (14 ounce) can sweetened condensed milk
2/3 cup freshly squeezed key lime juice
1 cup heavy whipping cream, chilled
3 tablespoons confectioners' sugar

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.

Joe's Stone Crab Key Lime Pie Recipe - (3.8/5) image

Provided by lisaS

Number Of Ingredients 6

1 graham cracker pie crust
Filling
3 Egg yolks
1 1/2 tsp Grated zest of 2 limes
1 14-ounce can sweetened condensed milk
2/3 cup freshly squeezed lime juice

Steps:

For the filing: 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 or 4 minutes longer. Lower the mixer speed and slowly add the lime juice, mixing just until combined, no longer. Pour the mixture into the crust. Bake for 10 minutes or until the filling has just set. Cool on a wire rack, then refrigerate. Freeze for 15 to 20 minutes before serving.

Joe's Stone Crab Amazing Apple Crumb Pie Recipe - (4.5/5) image

Provided by lisaS

Number Of Ingredients 14

one 9 1/2- or 10-inch pie shell
8 red apples
juice of 1/2 lemon
1/2 cup sugar, or more to taste depending on sweetness of apples
3 tbsp flour
1 1/2 tsp cinnamon
1/2 tsp cloves
1/2 tsp nutmeg
1/2 tsp salt
Topping
1 cup + 2 tbsp flour
1 stick +1 1/2 tbsp cold unsalted butter, cut into chunks
2/3 cup dark brown sugar
1/2 cup pecans, broken up coarsely

Steps:

For the filling: Peel, quarter, and core the apples. And slice them into a large mixing bowl, tossing them with the lemon juice to prevent darkening. In a small bowl, stir together the sugar flour, cinnamon, cloves, nutmeg, and salt. Sprinkle this mixture over the apples and toss to coat. For the topping: In a food processor, or using two knives or your fingers, cut together the flour and butter, leaving the butter in pieces about the size of a nickel. Mix in the brown sugar, then the pecans. Refrigerate the mixture. Scatter the apple mixture into the crust, mounding it in the center. Place in the oven; place a sheet of aluminum foil on the rack below to catch any drips. Bake for 25 minutes. Raise the oven heat to 400°F. Scatter the topping over the apples, covering them completely and pressing gently to adhere. Bake until the topping is nicely browned, 25 to 30 minutes longer. Cool the pie on a wire rack; serve at room temperature or lukewarm.

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