Joe’s Stone Crab Key Lime Pie Recipe
This recipe is all about balance—crisp crust, smooth filling, and a tangy, sweet flavor that hits just right. The graham cracker crust is buttery and firm, the filling is luscious and bright, thanks to the Key lime juice. The pie is best when chilled overnight, but if you can’t wait, a couple of hours in the fridge will do.
Servings: 8
Calories: 315kcal
Equipment
- Mixing bowls
- Glass or tamper (for pressing the crust)
- Oven
- Refrigerator
Ingredients
Crust
- 1 ½ cups graham crackers crushed
- ⅓ cup butter melted
Filling
- 4 large egg yolks
- 1 can sweetened condensed milk 14 ounces
- ½ cup freshly squeezed Key lime juice about 4-5 Key limes
Instructions
- The crumbs should be very fine. Then I mix it with melted butter and tamp it well in the pan. To do this, first I press everything thoroughly with my fingers, and then take a glass and press everything with the bottom of the glass. After all, the base must be stable and even.
- Now I need to wait 10 minutes until the pan with cookies stands in the refrigerator and the butter completely envelops the crumbs and hardens well. I don’t mess around at this time, I beat the yolks and condensed milk in a bowl. I want the mixture to be soft and viscous. Then I take a lime and squeeze out the juice well. All you have to do is compare the color of the filling before and after adding the citrus juice. Now it will be gently caramelized.
- Now I carefully pour the filling onto the base and bake for 15 minutes at 350°F. It is important not to overbake it – it should still tremble a little in the center when you take it out. Despite the enchanting smells, you need to wait. First, the pie cools on the table, and then – in the refrigerator. Of course, it is better to leave it there overnight, but if you do not have the strength to wait, then at least for 2 hours.
Nutrition
Serving: 1piece | Calories: 315kcal | Carbohydrates: 40g | Protein: 5g | Fat: 15g | Saturated Fat: 9g | Cholesterol: 135mg | Sodium: 160mg | Fiber: 1g | Sugar: 32g