|Black Bottom Key Lime Pie|
Bar & Grill
1114 Duval Street
|This pie recipe
is for all of our fans over the years at Dockside Raw Bar, Jerry's Oyster Bar
and Grill, and Alice's on Duval. You've been requesting this for years, so here
it is. I developed this recipe for my husband Jerry when he opened the Dockside
Raw Bar in 1987. When we opened Jerry's Oyster Bar and Grill we served our
famous Black Bottom Key Lime Pie, and later at Alice's on Duval.
Thank you, Josie Padron! You inspired this pie. Here is the recipe.
Black Bottom Key Lime Pie
makes 1 pie (click here for printer-friendly version)
Start with 1 - 9'' Graham cracker pie crust baked at 350 for 5 mins.
Let cool a little and spread entire inside of crust with chocolate ganache.
It will all run to bottom of crust but that's OK.
4 Egg yolks
1 Whole egg
¾ c. Sugar
Beat together until thick
½ c. Key Lime juice
1 Stick butter
Melt in double boiler.
Add egg mixture into double boiler and whisk until whisk leaves lines in custard.
Be careful not to overcook or you'll have scrambled eggs.
Pour into pie crust and cool.
Top with whipped cream.
8 oz. Semi-sweet chocolate chips
¾ c . Heavy cream
Bring cream to boil, remove from heat, add chocolate chips, mix well untill smooth.
Let cool a little before using.
This is more than enough ganache for one pie.
You can use leftover to frost cake or cupcakes.
It will keep in fridge for about 2 weeks.
Use ganache warm (heat gently in double boiler).
Printer friendly version
Bar at the Ocean Key House
0 Duval Street
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