Best The Best Key Lime Pie Ever Adapted From Joes Stone Crab Recipes

Key Lime Pie image

Provided by Food Network

Categories dessert

Time 1h3m

Yield 1 (9-inch) pie

Number Of Ingredients 9

1/3 of a 1-pound box graham crackers
5 tablespoons melted unsalted butter
1/3 cup sugar
3 egg yolks
2 teaspoons lime zest
1 (14-ounce) can sweetened condensed milk
2/3 cup freshly squeezed Key lime juice, or store bought
1 cup heavy or whipping cream chilled
2 tablespoons confectioners' sugar

Steps:

For the graham cracker crust: Preheat the oven to 350 degrees F.
Break up the graham crackers; place in a food processor and process to crumbs. If you don't have a food processor, place the crackers in a large plastic bag; seal and then crush the crackers with a rolling pin. Add the melted butter and sugar and pulse or stir until combined. Press the mixture into the bottom and side of a pie pan, forming a neat border around the edge. Bake the crust until set and golden, 8 minutes. Set aside on a wire rack; leave the oven on.
For the filling: Meanwhile, in an electric mixer with the 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 just until combined, no longer. Pour the mixture into the crust. Bake for 10 minutes, or until the filling has just set. Cool on a wire rack, then refrigerate. Freeze for 15 to 20 minutes before serving.
For the topping: Whip the cream and the confectioners' sugar until nearly stiff. Cut the pie into wedges and serve very cold, topping each wedge with a large dollop of whipped cream.

Joe's Stone Crab Key Lime Pie Recipe image

Provided by dadpratt

Number Of Ingredients 10

For the Filling:
• 5 egg yolks
• 2 can(s) (14-ounce) sweetened condensed milk
• 1 cup(s) fresh lime juice
• Zest of 1/2 lime
For the Graham Cracker Crust:
• 10 graham crackers, crushed
• 1/4 cup(s) sugar
• 5 tablespoon(s) melted butter
• Whipped cream, optional

Steps:

1. For the filling: Mix yolks, milk, juice, and zest. 2. For the crust: Mix crackers, sugar, and butter. Form the crust in a 12" pie pan. Bake 8 minutes at 375 degrees F. Remove and let cool. 3. Pour in the filling and bake another 8 minutes at 375 degrees F. Remove and let cool. Once cool, place in the freezer until ready to use. 4. Before serving, remove from the freezer and let thaw at room temperature for 15 minutes. Top with whipped cream if desired.

Joe's Stone Crab Key Lime Pie Recipe - (3.8/5) image

Provided by lisaS

Number Of Ingredients 6

1 graham cracker pie crust
Filling
3 Egg yolks
1 1/2 tsp Grated zest of 2 limes
1 14-ounce can sweetened condensed milk
2/3 cup freshly squeezed lime juice

Steps:

For the filing: Meanwhile, in an electric mixer with the 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 just until combined, no longer. Pour the mixture into the crust. Bake for 10 minutes or until the filling has just set. Cool on a wire rack, then refrigerate. Freeze for 15 to 20 minutes before serving.

Joe's Stone Crab Key Lime Pie image

Provided by skat5762

Categories Pie

Time 1h8m

Yield 8 serving(s)

Number Of Ingredients 9

1/3 lb graham cracker (or 1 cup plus 2 1/2 Tablespoons graham cracker crumbs)
5 tablespoons melted unsalted butter
1/3 cup sugar
3 egg yolks
1 1/2 teaspoons grated key lime zest
1 (14 ounce) can sweetened condensed milk
2/3 cup freshly squeezed key lime juice
1 cup heavy whipping cream, chilled
3 tablespoons confectioners' sugar

Steps:

For the crust:.
Preheat oven to 350°F.
Butter a 9-inch pie plate.
Break up graham crackers, place in processor and process to crumbs (if you don't have a processor, place crackers in large plastic bag, seal, and crush using a rolling pin).
Add melted butter& sugar and pulse until combined.
Press mixture into bottom and up sides of pan, forming a neat border around th edges.
Bake until crust is set and golden, about 8 minutes.
Set aside on wire rack; leave oven on.
For the filling:.
Meanwhile, in an electric mixer with the 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, 3-4 minutes longer.
Lower the mixer speed and slowly add lime juice, mixing until just combined.
Pour mixture into crust and bake for 10 minutes, or until filling has just set.
Cool on wire rack, then refrigerate.
Freeze for 15-20 minutes before serving.
For the topping:.
Whip the cream and the confectioner's sugar until nearly stiff.
Cut pie in wedges and serve very cold, topping each wedge with a dollop of whipped cream.
Garnish with a slice of key lime if desired.