Restaurant Recipes
Joe's Stone Crab Restaurant
Key Lime Pie
Ingredients
Graham Cracker Crust
- 1 wax paper wrapped package Graham crackers, 1/3 of a 1 pound box, or 1 cup + 2 1/2 tablespoons Graham crackers crumbs
- 5 tablespoons melted unsalted butter
- 1/3 cup granulated sugar
Filling
- 3 egg yolks
- Grated zest of 2 limes (about 1 1/2 teaspoons)
- 1 (14 ounce) can sweetened condensed milk
- 2/3 cup freshly squeezed lime juice (if you can get Key limes use those but regular limes will do)
Topping
- 1 cup heavy or whipping cream, chilled
- 3 tablespoons confectioners' sugar
Instructions
Graham Cracker Crust
- Heat oven to 350 degrees F. Butter a 9-inch pie pan.
- Break Graham crackers up into crumbs in food processor or place crackers in a large plastic bag and crush with a rolling pin.
- Add melted butter and sugar and stir.
- Press crumb mixture into pan forming a neat border around the edge.
- Bake until set and golden, about 8 minutes, and set aside.
- Keep oven on.
Filling
- In an electric mixer with a 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 until combined, no longer.
- Pour mixture into the crust.
- Bake for 10 minutes or until filling has just set.
- Cool on a wire rack, then refrigerate.
- Freeze for 15 to 20 minutes before serving.
Topping
- Whip the cream and confectioners' sugar until nearly stiff.
- Cut the pie into wedges and serve very cold.
- Top each wedge with dollop of whipped cream.
Attribution
Joe's Stone Crab Restaurant, Miami Beach, Florida