Joe's Stone Crab Joe's Original Key Lime Pie Recipe
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.
Prep Time45 minutes mins
Active Time10 minutes mins
Freezing Time20 minutes mins
Total Time1 hour hr 15 minutes mins
Course: Dessert, Party Recipe
Keyword: Joe's Stone Crab
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
Graham Cracker Crust
Preheat the oven to 350°F.
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 side of a 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.
Filling
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.
Topping
Whip the cream and the confectioners' sugar until nearly stiff.
Serve
Cut the pie into wedges and serve very cold, topping each wedge with a large dollop of whipped cream.