Sunday, February 26, 2012

Joe's Stone Crab Key Lime Pie

I was the lucky recipient of a bag full of key limes the other day. (Thank you, Leslie!) It's been nice and warm here lately and the perfect time to make a cool and refreshing key lime pie. I wish I could take credit for making this one, but Jason whipped this sucker up like it was nothin. Love the fresh key lime flavor and the filling sets to a perfect, creamy consistency. It was such a hit that everyone had seconds and the pie was gone in a matter of minutes. Looks like Jason will be in charge of dessert from now on.

Key Lime Pie
Recipe from and picture from

For the crust:
1 wax paper-wrapped package graham crackers (1/3 of a pound box)
1 cup + 2 1/2 tablespoons graham cracker crumbs
5 tablespoons melted unsalted butter
1/3 cup sugar
For the filling:
3 egg yolks
1 1/2 teaspoons grated key lime zest
1 - 14 oz can sweetened condensed milk
2/3 cup freshly squeezed key lime juice
For the topping:
1 cup heavy or whipped cream, chilled
1 tablespoon confectioners sugar

For 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.
For 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.

For 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.