If you've eaten at Joe's Stone Crab in Miami, you'll know about their famous Key Lime Pie, just the best there is. They've generously shared their recipe online, and we are big fans ... making it frequently. It's a hit with young and old.
Here's the recipe. Thank you, Joe's!
Ingredients
Graham cracker crust
1 cup plus 2-1/2 T graham cracker crumbs
5 T unsalted melted butter
1/3 c sugar
Filling
3 egg yolks
Zest of one lime (1-1/2 t)
1 14oz can sweetened condensed milk
Juice of 3'1/2 to 4 limes (2/3 cup) freshly squeezed
Topping
1 c heavy whipping cream, chilled
3 T confectioners sugar
Process
Crust
1. Preheat oven to 350 F
2. Butter a 9" pie plate
3. Break up graham crackers, place in processor and process to crumbs.
4. Add melted butter and sugar and pulse until combined.
5. Press mixture into bottom and up the sides of the pie plate, forming a neat border around the edges.
6. Bake until crust is set, approx. 8 mins.
7. Set aside on a wire rack; leave oven on.
Filling
1. In an electric mixer with the wire whisk attachment, beat the egg yolks and lime zest at high speed until very fluffy, about 5 mins.
2. Gradually add the condensed milk and continue to beat until thick, 3-4 mins longer.
3. Lower the mixer speed and slowly add the lime juice, mixing until just combined.
4. Pour mixture into crust and back for 10-15 mins., or until filling has just set.
5. Cool on wire rack, then refrigerate.
6. Freeze for 15-20 mins before serving.
Topping
1. Whip the cream and confectioners sugar until nearly stiff.
2. Pipe or spread onto pie.
3. Serve in wedges, with slice of key lime if desired.
Note: This recipe was originally published by food.com, © 2017 Scripps Network.
Posts
