Make our Joe’s Stone Crab Joe’s Original Key Lime Pie Recipe at home tonight for your family. With our Secret Restaurant Recipe your Key Lime Pie will taste just like Joe’s.




Joe’s Stone Crab Joe’s Original Key Lime Pie

Key lime pie, a dessert made of key lime juice, egg yolks, and sweetened condensed milk in a pie crust, was invented in the late 19th century in Key West Florida.

Joe’s Stone Crab, located at the end of South Beach at 11 Washington Avenue, has grown from a small lunch counter opened in 1913 by Joe Weiss to become a Miami institution. In 1918, Joe opened up the “original Joe’s Restaurant” in the front room of the bungalow he shared with his wife Jennie on Biscayne Street. But it wasn’t until 1921, when an icthyologist noticed the large number of stone crabs in the area and brought them to Joe to find out if they were edible, that Joe’s started serving the dish they are now famous for.

Joe’s Stone Crab Joe’s Original Key Lime Pie Recipe

Ingredients

Graham Cracker Crust

  • 1/3 of a 1-pound box Graham Crackers
  • 5 tablespoons melted Unsalted Butter
  • 1/3 cup Sugar
  • Filling
  • 3 Egg Yolks
  • 2 teaspoons Lime Zest
  • 1 14-ounce can Sweetened Condensed Milk
  • 2/3 cup freshly squeezed Key Lime Juice, or store bought

Topping

  • 1 cup Heavy or Whipping Cream chilled
  • 2 tablespoons Confectioners’ Sugar




Directions

Graham Cracker Crust

  1. Preheat the oven to 350°F.
  2. 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.
  3. Add the melted butter and sugar and pulse or stir until combined.
  4. Press the mixture into the bottom and side of a pie pan, forming a neat border around the edge.
  5. Bake the crust until set and golden, 8 minutes.
  6. Set aside on a wire rack. Leave the 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 minutes.
  2. Gradually add the condensed milk and continue to beat until thick, 3 or 4 minutes longer.
  3. Lower the mixer speed and slowly add the lime juice, mixing just until combined, no longer.
  4. Pour the mixture into the crust.
  5. Bake for 10 minutes, or until the filling has just set.
  6. Cool on a wire rack, then refrigerate. Freeze for 15 to 20 minutes before serving.

Topping

  1. Whip the cream and the confectioners’ sugar until nearly stiff.

Serve

  1. Cut the pie into wedges and serve very cold, topping each wedge with a large dollop of whipped cream.




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Photo of Key Lime Pie is by Wally Gobetz and is used by permission under the Creative Commons Attribution-NonCommercial-NoDerivs 2.0 Generic (CC BY-NC-ND 2.0) License. This recipe originally appeared on Joe’s Stone Crab Website — http://www.joesstonecrab.com/recipes/keylime.html — but is no longer there. Additional Information Courtesy of Wikipedia and is used by permission.

 

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