Joe's Stone Crab Key Lime Pie

Recipe by skat5762
READY IN: 1hr 8mins




  • 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.