Copycat Joe's Stone Crab Key Lime Pie
Best Key Lime Pie -- Adapted from Joe's Stone Crab
Servings 8 slices
Cost 5
Ingredients
Crust:
- 1 ½ cup graham cracker crumbs (one sleeve plus squares)
- 8 tbsp melted salted butter (114 grams)
- ½ cup sugar (100 grams)
Filling:
- 3 large egg yolks
- 1 ½ teaspoons grated lime zest or more if desired
- 14 ounce can sweetened condensed milk
- ⅔ cup fresh lime juice or bottled Nellie & Joe's brand
Topping:
- 1 cup heavy or whipping cream chilled
- 1-2 tbsp confectioners’ sugar
- ¼ teaspoon vanilla extract
Instructions
- Preheat the oven to 350 degrees F. Grease a 9-inch pie dish.
- Combine the graham cracker crumbs, melted butter and sugar. Press the mixture into the bottom and up sides of the pie pan. Bake the crust until set and golden, 7 minutes. Set aside on a wire rack; leave the oven on.
- Using high speed of an electric mixer, beat the egg yolks and lime zest at high speed for 3-5 minutes. Gradually add the condensed milk and continue to beat until thick, about 2 minutes longer. Add the lime juice and stir until combined, then pour the mixture into the crust.
- Bake for 10 minutes or until the filling has just set. Cool on a wire rack, then refrigerate.
- Whip the cream and the confectioners' sugar until nearly stiff. Add the vanilla. Spread the whipped cream over the top of the pie or pipe it neatly around the edges.
- Before serving, freeze the pie for about 20 minutes. Cut and serve.
Notes
The original recipe said to freeze the pie before cutting. I usually forget to do this and the pie is always fine.
Since we tend to skip the step of freezing, we increased the butter in the crust to make it less crumbly. For a while we were making it with 5 tablespoons, but now we use 6.