Chef Eric is back with a new recipe, this time a Grilled Key Lime Pie on the Kamado Joe Big Joe II.
WHAT YOU’LL LOVE
- Three-part filling: Sweetened condensed milk, egg yolks, and Key West lime juice whisk together into a custard without cooking it first, and the lime’s acid thickens the milk.
- Indirect kamado heat: Deflector shields and the top rack of the divide-and-conquer system bake the filling gently at 350°F, so the graham crust doesn’t scorch.
- Short bake, long chill: Fifteen minutes just sets the filling, and refrigerating the pies finishes setting them into clean slices.
- Fresh whipped cream and lime slices: Cream whipped to stiff peaks with sugar and vanilla adds a cool, soft topping, and lime slices add color.
Grilled Key Lime Pie
Eric Gephart
Rated 5.0 stars by 1 users
Category
Dessert
Cuisine
American
Servings
8
Prep Time
20 minutes
Cook Time
15 minutes
Calories
635
Indulge your taste buds with Chef Eric's new recipe: Grilled Key Lime Pie on the Kamado Joe Big Joe! Enjoy its unique char-grilled flavor and melt-in-your-mouth texture. A truly divine flavor experience!
Ingredients
- 2 each 9-inch graham cracker pie crust
- 3 (14-ounce) can of sweetened condensed milk
- 9 egg yolks
- 1 1/2 cup “Nellie & Joe's Key West Lime Juice”
- whipped cream and lime slices
- 1 cup (1/2 pint) cold heavy cream
- 3 tablespoons sugar
- 1/2 teaspoon pure vanilla extract
Whipped Cream Recipe
Directions
- Stabilize your Kamado Joe at 350 degrees. Set up your Kamado Joe for an indirect cook by placing deflector shields and setting your grill grates to the top level of the divide and conquer system.
- Combine sweet condensed milk and egg yolks. Whip until fully incorporated. Slowly pour in Key West Lime Juice while whipping. Custard mix is complete.
- Pour filling into pie crusts and place pies on your Kamado Joe for 15 minutes. Allow to stand 10 minutes before refrigerating.
- To serve, top with freshly whipped cream or meringue, and garnish with lime slices.
Whipped Cream Recipe
- In a mixing bowl, pour in your heavy cream. Whip vigorously to incorporate air. When you reach a soft peak, add your sugar and vanilla extract. Continue to whisk until you reach a stiff peak.
- Place in refrigerator until ready to use
Recipe Note
Recipe FAQ
Why does the filling use condensed milk, egg yolks, and lime juice?
Sweetened condensed milk gives sweetness and body, and the yolks add richness. The acid in the lime juice thickens the condensed milk, which is why the classic key lime filling sets so quickly.
Why use Key West lime juice instead of squeezing limes?
Real Key limes are small and slow to juice. Bottled Key lime juice gives a consistent, tart flavor with much less work.
Why pour in the lime juice slowly while whisking?
Adding it gradually keeps the mixture smooth as the acid begins to thicken the milk, instead of leaving lumps.
Why bake at 350°F over indirect heat?
The deflector shields keep direct flame off the pies, so the graham cracker crusts brown lightly without burning while the filling sets.
How do I know the pie is done?
The filling should be set around the edges with only a slight jiggle in the center. A baked egg custard is safe when the center reaches 160°F.
Why let the pies stand for 10 minutes before refrigerating?
A short rest lets the filling finish setting and the steam escape, which avoids condensation on the surface once the pies are chilled.
How long should the pies chill?
Refrigerate them for several hours, or overnight, until they are fully cold and firm. Cold pies slice cleanly.
Are the egg yolks cooked?
Yes, they bake for 15 minutes with the filling. Anyone who prefers to avoid any raw-egg concern can use pasteurized yolks, and the pie should still be baked until it's set.
How do I whip the cream?
Whip the cold heavy cream until it reaches soft peaks, then add the sugar and vanilla and keep whipping until it holds stiff peaks. Keep it refrigerated until serving.
How should I store leftovers?
Keep the pie refrigerated. It keeps for about 3-4 days, and the whipped cream is best added fresh at serving.
How indoor-friendly is this recipe?
5 out of 5. A 350°F oven bakes the pies exactly the same way. The grill is only being used as an outdoor oven.
Recipe Highlights
Simple three-part filling: Needs no cooking before baking.
Indirect kamado heat: Sets the filling without scorching the crust.
Short bake, long chill: Finishes into clean slices.
Whipped cream and lime slices: Add a cool, bright finish.
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Nutrition
Nutrition
- Nutrition Serving Size
- 12.33 oz
- per serving
- Calories
- 635
- Carbs
- 90 grams
- Protein
- 15 grams
- Fat
- 24 grams
- Sodium
- 239 milligrams
