Community Pick
Joe's Stone Crab Key Lime Pie
photo by Mary K.
- Ready In:
- 1hr 8mins
- Ingredients:
- 9
- Serves:
-
8
ingredients
-
Graham Cracker Crust
- 1⁄3 lb graham cracker (or 1 cup plus 2 1/2 Tablespoons graham cracker crumbs)
- 5 tablespoons melted unsalted butter
- 1⁄3 cup sugar
-
Filling
- 3 egg yolks
- 1 1⁄2 teaspoons grated key lime zest
- 1 (14 ounce) can sweetened condensed milk
- 2⁄3 cup freshly squeezed key lime juice
-
Topping
- 1 cup heavy whipping cream, chilled
- 3 tablespoons confectioners' sugar
directions
-
For the crust:
- Preheat oven to 350°F.
- Butter a 9-inch pie plate.
- Break up graham crackers, place in processor and process to crumbs (if you don't have a processor, place crackers in large plastic bag, seal, and crush using a rolling pin).
- Add melted butter& sugar and pulse until combined.
- Press mixture into bottom and up sides of pan, forming a neat border around th edges.
- Bake until crust is set and golden, about 8 minutes.
- Set aside on wire rack; leave oven on.
-
For the filling:
- 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, 3-4 minutes longer.
- Lower the mixer speed and slowly add lime juice, mixing until just combined.
- Pour mixture into crust and bake for 10 minutes, or until filling has just set.
- Cool on wire rack, then refrigerate.
- Freeze for 15-20 minutes before serving.
-
For the topping:
- Whip the cream and the confectioner's sugar until nearly stiff.
- Cut pie in wedges and serve very cold, topping each wedge with a dollop of whipped cream.
- Garnish with a slice of key lime if desired.
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Reviews
-
Key Lime Pie just doesn't get any better than this! Key Lime Pie is one of my favorites and this pie is so very easy to make. I cheated a little and used a ready made graham cracker crust and also needed to supplement some of the lime juice with refridgerated Florida Key West Key Lime Juice. Otherwise, I made exactly as directed for an excellent pie! Thanks for a wonderful dessert, s'kat!
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Hands down this is the best key lime pie ever. I had rated Houstons as the best but this is ever tastier. My granddaughter loves it and now the entire family wants me to make it every time I visit or they visit. I now live in Florida and key lime pie is a must. Nothing I've had in a restaurant or purchased even compares. My hat is off to whoever came up with this. Its very simple to make and this recipe has made me "Grandma" a hero!!
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This is a fantastic and simple recipe. My family loves it as written. I’ve also made it mixing in 1/4 cup of sour cream before the key lime juice. It adds a touch of creaminess and a bit of a tang without changing the overall flavor. To simplify the crust I use one package of graham crackers (one of the three packages that come in a standard box) and 4 tablespoons of salted butter, plus the 1/3 cup white sugar.
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Tweaks
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This was EXACTLY how I remembered key lime pie to taste! I grew up in Massachusetts and Florida and was spoiled to have endless amounts of key lime pie throughout my childhood. Now living in CA the only chances I get at key lime pie are the frozen varieties, which are just no good. Since I am out in CA finding key limes or key lime juice was a bit tricky so I substituted key lime juice for 1/2 lime juice 1/2 lemon juice (freshly squeezed) and I just zested two limes in replace of the key lime zest. Honestly the pie tastes amazing, just as I remembered it. So refreshing on a hot summer evening!! Thank you SOO much for this easy and delicious recipe, I will be making this often!
RECIPE SUBMITTED BY
skat5762
Hampton Roads, Virginia
Food, felines, vino, photography