The best key lime pie I’ve ever tasted hails from the famous Joe’s Stone Crab in Miami. It’s both tart and sweet and has a ridiculously yummy buttery, sugary graham cracker crust that almost melts in your mouth. I tried my hand at the recipe and the result was bananas! It was also super easy to make. Here’s the recipe:
The Best Key Lime Pie Ever
Adapted from Joe’s Stone Crab
1/3 lb graham cracker crusts (or 1/3 of a 1lb box of graham crackers)
5 tbsp melted butter
1/3 cup sugar
3 egg yolks
2 tsp grated lime zest
1 14 oz can of sweetened condensed milk
2/3 cups of fresh lime juice
Vanilla Whipped Cream Topping:
1 1/2 cups heavy cream
1 tsp vanilla extract
1/4 cup granulated sugar
Preheat your oven to 350 degrees and then grease the bottom and sides of a 9-inch pie dish with butter. Set aside. Now you’re ready to begin prepping your pie crust. Using a food processor, pulse the graham crackers into fine crumbs. Next add in the butter and sugar and pulse again until the ingredients combine. (If you don’t have a food processor you can place the graham crackers in a plastic bag and crush with a rolling pin and then combine the remaining ingredients by hand.) Take the crust mixture and firmly press down onto the bottom and sides of your pie dish. (Tip: Use the bottom of your measuring cup like I did to help you press the mixture down smoothly and evenly). Bake in the oven for approximately 8 minutes or until just golden and set. Set aside on a wire rack and be sure to leave the oven on.
Next combine the egg yolk and lemon zest and beat on high speed using the wire whisk attachment on your electric mixer until the mixture is fluffy, approximately 5 minutes. Gradually add in the condensed milk and continue to beat for another 3-4 minutes until the mixture is thick. Lower the speed and gradually add in the lime juice until just combined.
Next pour the mixture into the crust and bake for about 10 minutes until the filling sets. Cool on a wire rack and then refrigerate until the pie is completely cold, then set in the freezer for about 5-10 minutes before you’re ready to serve the pie. While the pie is freezing, combine all of the ingredients for the topping and whip together until the cream is stiff. Spread the whipped cream evenly across the entire pie. Feel free to garnish with sliced lime if you wish then cut into wedges and serve.
Be prepared to be blown away by the deliciousness of this pie…It’s that good.