Key Lime Pie from Joe’s Stone Crab Restaurant in Miami

Aunt Julie

Graham Cracker Crust:
1 paper wrapped package graham crackers (1/2 lb. or 1 cup + 2 ½ T, crushed)
5 Tablespoons melted, unsalted butter
½ cup sugar

Preheat oven to 350. Butter 9” pie pan. Break up graham crackers and place in a food processor to process crumbs. Add melted butter & sugar & pulse or stir until well combined. Press mixture into the bottom & sides of the pie pan, forming a neat border around the edge. Bake crust until set & golden, about 8 mins. Set aside on a wire rack to cool.

Filling:
3 egg yolks
1 ½ teaspoons grated lime zest
1 14oz. Can sweetened condensed milk
2/3 cup freshly squeezed Key Lime juice, or regular lime juice (but beware it tastes different)

In an electric mixer w/ wire whisk attached, beat the egg yolks and lime zest on high until very fluffy, about 5 mins. Gradually add the condensed milk and continue to beet until thick, 3 or 4 mins. Lower the mixer speed and slowly add the lime juice, mixing until just combined, no longer. Pour the mixture into the crust. Bake for 10-12 mins. Or until the filling has just set. Cool on a sire rack and refrigerate. Put in freezer for about 15-20 mins. Before serving.

Topping:
1 cup heavy or whipping cream, very cold
2 Tablespoons confectioners’ sugar

Whip the cream and the confectioners sugar until nearly stiff. Cut the pie into wedges and serve very cold, topping each edge with a large dollop of whipped cream.

NOTE: I use a pre-baked crust, a Keebler Shortbread. Be sure to get this very cold before serving and return to fridge immediately after cutting servings, otherwise it gets mushy.