Today’s Secret Recipe comes from Fishing With Dynamite in Manhattan Beach, California. This seafood cafe is well known for amazing oyster dishes and other creative eats. They also serve a delicious mini key lime pie. Yummy key lime filling sits on top of a graham cracker crust with meringue on top.
This recipe calls for small tart pans, which can be found at select baking and cooking supply stores.
We also have a wonderful selection of pie recipes on our forum: Go Here
Enjoy!
=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=
Secret Fat-Melting Tonic
Discover how this Ancient Japanese Tonic melts 50 pounds of Fat Here
=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=
=-=-=-=-=-=-=-=-=-=-=
New Secret Recipe
=-=-=-=-=-=-=-=-=-=-=
Fishing With Dynamite’s Cute Little Key Lime Pies
Like this recipe? Get our Collector’s Special - 5 Cookbooks – Go Here
Graham cracker crust:
- 1/2 cups (1 stick) butter
- 5 1/2 ounces (160 grams) graham cracker crumbs, from about 11 whole crackers
- Scant 1/2 cup (94 grams) sugar
-
Heat the oven to 350 degrees. Melt the butter in a small saucepan, and set aside to cool slightly.
-
In a large bowl, combine the graham cracker crumbs, sugar and butter. Press the dough into each of eight (4-inch) tart shells.
-
Bake the crusts until set and lightly colored, about 6 minutes. Remove and set aside to cool.
Key lime filling:
- 1/2 cup Key lime (the same as Mexican lime) juice
- 2/3 cup plus 1 tablespoon sugar
- 3 eggs
- 1 cup (2 sticks) butter, cut into very small cubes, at room temperature
- Prepared pie crusts
-
Whisk together the Key lime juice, sugar and eggs in a heavy saucepan. Cook over medium heat, stirring with a wooden spoon or rubber spatula, until the mixture thickens to a custard, about 8 minutes. Be careful to scrape the sides and bottom of the pan while cooking so the mixture doesn’t curdle on the edges. Remove from heat.
-
Strain the custard into a bowl, then cover the surface with plastic wrap and set aside to cool. When the custard comes to room temperature, add the butter and use a hand blender to blend the mixture until it is silky smooth. Divide the filling among the prepared crusts and refrigerate until set, 4 to 6 hours.
Key lime pie:
- 1/4 cup water
- 3/4 cup plus 2½ tablespoons sugar
- 1 teaspoon corn syrup
- 3 egg whites
- Prepared pie crusts
- Finely grated lime zest, for garnish
-
Combine the water, sugar and corn syrup in a small saucepan, then cook over medium heat until a thermometer inserted reaches 240 degrees. Meanwhile, beat the egg whites in a stand mixer or large bowl until frothy.
-
Remove the sugar from heat and slowly, with the mixer running, beat the sugar into the egg whites until the meringue becomes cool and holds a stiff peak.
-
Fill a piping bag fitted with a star tip with the meringue, and pipe the meringue, in small peaks, onto the tops of the pies.
-
Use a crème brûlée torch or blowtorch to brown the tips of the meringue. The pies can also be quickly placed under the broiler to brown the tips.
-
Garnish the tops of the pies with lime zest and serve immediately.
Serves 8
Source: LA Times
Get more secret restaurant recipes on our Secret Recipe Forum: Here
Until Next Time… Be Well!
Kind Regards,
RSN