One of the best things about Joe's Stone Crab in Miami (besides the stone crab, of course) is their key lime pie. This is their recipe!
Author: Eva Bakes
1wax paper-wrapped package graham crackers1/3 of a pound box OR 1 cup and
2 and 1/2Tablespoonsgraham cracker crumbs
5Tablespoonsmelted unsalted butter
1 and 1/2teaspoonsgrated key lime zestfrom about 2 key limes
114-ounce cansweetened condensed milk
2/3cupfreshly squeezed key lime juice
Topping (I did not make this part)
1cupheavy or whipped creamchilled
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.