Chef Eric is back with a new recipe, this time a Grilled Key Lime Pie on the Kamado Joe Big Joe II.
Grilled Key Lime Pie Recipe
- 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
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
- 1 cup (1/2 pint) cold heavy cream
- 3 tablespoons sugar
- 1/2 teaspoon pure vanilla extract
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.