Black Bottom Key Lime Pie      Key Lime Pie
Jerry's Oyster Bar and Grill Jerry's Oyster Bar & Grill
1114 Duval Street
Key West
  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.


Karole Rispoli

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.

Lime curd:
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.

Chocolate ganache:
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

Dockside Raw Bar at Ocean Key House Dockside Raw Bar at the Ocean Key House
0 Duval Street
Key West



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