Key Lime Pie

Recipe courtesy Joe's Stone Crab Restaurant

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Picture of Key Lime Pie Recipe 4 Videos | Photo: Key Lime Pie Recipe
Rated 5 stars out of 5
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  • Read 53 Reviews
Total Time:
1 hr 3 min
Prep
25 min
Inactive
20 min
Cook
18 min
Yield:
1 (9-inch) pie
Level:
Intermediate
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Ingredients

Graham Cracker Crust:

  • 1/3 of a 1-pound box graham crackers
  • 5 tablespoons melted unsalted butter
  • 1/3 cup sugar

Filling:

  • 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

Topping:

  • 1 cup heavy or whipping cream chilled
  • 2 tablespoons confectioners' sugar

For the graham cracker crust:

Directions

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.

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Newest Ratings and Reviews

Read all 53 reviews

  • on May 13, 2013

    Flag

    I used store bought graham pie crust - little ones -6 to a package. one recipe does 9.
    didn't need to beat the mixture as much as stated. BUT after they came out of the oven I sprinkled sugar on top - instead of the recommended topping and hit it with a torch!
    great!

    people found this review Helpful.
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  • on March 29, 2013

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    This is the best Key Lime Pie, I use the key limes whenever I can get them but have used regular limes. They seem to be harder to juice but I put them in the microwave for about 10-15 seconds to soften them and that seems to work. My family just dies for this pie.... Thanks to Giada for making it on her show but really more thanks to Joe Stones Crab Restaurant for sharing....

    people found this review Helpful.
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  • on February 10, 2013

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    This is the greatest key lime pie I have ever tasted. Does anyone know how this would taste without eggs? I want to make key lime shooters in shot glasses but the glasses aren't oven safe. Any ideas?

    people found this review Helpful.
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