You’ll have to excuse the crumbs – we just couldn’t wait to dig in!
Remember this post from earlier when I talked about the key lime pie from Joe’s Stone Crab? Well, after a bit of digging, I found the recipe that Joe’s uses! **cue heavenly choir**
Needless to say, as soon as I found this recipe, I wanted to make it right away. I searched high and low for real key limes but didn’t see them in any of our grocery stores. Trader Joe’s and Whole Foods didn’t have them either. One glorious day during our regular grocery store visit, I saw them! I was even more ecstatic when the entire bag of key limes cost me less than $3. Yes!
This key lime pie does not disappoint. It seemed to be a bit more tart than the version we tried in Miami, but it is still really good. I’m not a big fan of whipped cream so I left that out. I imagine that the whipped cream will cut down on the tartness from the pie.
Now that I have Joe’s recipe, I can bring us a little bit of Miami whenever we need a bit of sunshine during these cold, wintry months.
Key Lime Pie from Joe's Stone Crab
- 1 wax paper-wrapped package graham crackers 1/3 of a pound box OR 1 cup and
- 2 and 1/2 Tablespoons graham cracker crumbs
- 5 Tablespoons melted unsalted butter
- 1/3 cup granulated sugar
- 3 egg yolks
- 1 and 1/2 teaspoons grated key lime zest from about 2 key limes
- 1 14-ounce can sweetened condensed milk
- 2/3 cup freshly squeezed key lime juice
Topping (I did not make this part)
- 1 cup heavy or whipped cream chilled
- 1 Tablespoon powdered sugar
Make the graham cracker crust
- Preheat the oven to 350 degrees F. Butter a 9-inch pie pan. Break up the graham crackers; place in a food processor and process to crumbs. (If you don't have a food processor, place the crackers in a large plastic bag; seal and then crush the crackers with a rolling pin.) Add the melted butter and sugar and pulse or stir until combined. Press the mixture into the bottom and sides of the pie pan, forming a neat border around the edge. Bake the crust until set and golden, 8 minutes. Set aside on a wire rack; leave the oven on.
Make the filing
- Meanwhile, in an electric mixer with the wire whisk attachment, beat the egg yolks and lime zest at high speed until very fluffy, about 5 minutes. Gradually add the condensed milk and continue to beat until thick, 3 or 4 minutes longer. Lower the mixer speed and slowly add the lime juice, mixing just until combined, no longer. Pour the mixture into the crust. Bake for 10 minutes or until the filling has just set. Cool on a wire rack, then refrigerate. Freeze for 15 to 20 minutes before serving.
Make the topping
- Whip the cream and the confectioners' sugar until nearly stiff. Cut the pie in wedges and serve very cold, topping each wedge with a large dollop of whipped cream.