Key Lime Pie - Fulton's Crab House

 Key Lime Pie Recipe
from Fulton's Crab House
at Downtown Disney

Crust:

Unsalted Butter 6 Tbsp
Sugar Granulated 3 Tbsp
Eggs Whole 1/2 each
Vanilla Extract 1/8 tsp
Flour 1 cup
Graham Cracker Crumbs 2 1/2 oz
Sliced Almonds 2 oz
Cinnamon 3/4 tsp
Baking Powder 3/4 tsp

Filling:

Egg Yolks 9 Each
Condensed Milk 3 14-Oz Cans
Key Lime Juice 2 Cups

METHOD:
Crust:

In mixer, beat butter and sugar until very soft and creamy.

Add remaining ingredients and mix until crumbly.

Note: do not over mix.

Shape mix around and bottom and sides of a greased pie pan. Bake in oven at 350 degrees for 15 minutes or until golden brown.

Remove and cool on a wire rack.

Filling: 

 In mixer, whisk egg yolks at high speed until very fluffy, about 5 minutes.

Add condensed milk and mix for 30 seconds.

Add key lime juice slowly until all is combined.

Pour mixture into the crust. Bake at 350 degrees for 15 minutes, reduce heat to 250 degrees, bake for an additional 10 minutes, or just until center is firm, (TOP SHOULD NOT BE BROWN).

Chill overnight before serving.

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Buttered Asparagus with Hollandaise Sauce Recipe from Raglan Road Restaurant, Downtown Disney

Ingredients:

20 to 30 asparagus spears, trimmed
knob of butter

Hollandaise Sauce

1 1/4 tablespoons white wine vinegar1 1/4 tablespoons fresh lemon juice
3 egg yolks
4 oz (1 stick) unsalted butter
salt and freshly ground white pepper

To make the Hollandaise sauce, place the vinegar in a heatproof bowl with the lemon juice and a yolks and a pinch of salt.

Whisk until thoroughly combined, then set the bowl over a pan of simmering water on a low heat and whisk for about three minutes until the mixture is thick enough to leave a trail when the whisk is lifted.

Meanwhile, melt the butter in a small pan or in the microwave. Gradually add the a yolk mixture, a little at a time, whisking constantly. When approximately 3/4 of the stick has been added, season lightly with salt. If it is still too sharp, add a little more butter. Season to taste and keep warm.

Meanwhile, cook the asparagus spears for 3 to 6 minutes, depending on their size, in a large pan of boiling water or in a steamer standing in 3 inches of boiling water until just tender. Drain, return to the pan, and quickly toss in the knob of butter.

To serve, tip the asparagus onto a warmed serving plate and spoon over the Hollandaise sauce or serve separately in a warm jug and allow everyone to help themselves.

Thank you Chef Kevin Dundon

Serves 4 - 6

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