Key Lime Pie

Article By: Krissy Downey

The small, longstanding lunch counter in Miami Beach, Florida is famous for more than just its fish sandwich and fries: people flock to Joe’s stone Crab from all over for their key lime pie. We got permission to print their secret recipe. Here, we share their recipe, tips and tricks.

What Is a Key Lime?

First things first, you’re probably wondering what a key lime is and how it is different from regular limes you find at the grocery store. The short answer is: key limes are smaller and more acidic than common limes, also known as Persian limes. Key limes have a more pronounced lime-y flavor and give more tart and floral notes than common limes. They are named after the Florida Keys, where they were first cultivated over 200 years ago. Even today, key limes are commonly found all over Florida and surrounding states, but they may be harder to find outside the American South.

Substitutes for Key Limes

If you’re having a hard time getting your hands on key limes, you can...

• Use bottled key lime juice, which is more widely available. On average, 1 key lime yields 2 teaspoons of juice.
• Mix together equal parts lemon juice and lime juice and substitute this mixture for key lime juice.

How to Make Key Lime Pie Like a Pro

Make a sweet, crispy crust. Pulse graham crackers in the food processor to yield fine crumbs, but don’t fret if you don’t have a food processor at home; you can put the crackers in a zip-top bag and crush them with a rolling pin. Mix the graham crackers with sugar and melted butter and press the crust tightly in a pie pan to bake.

Use key limes and sweetened condensed milk for the filling. These are the two defining ingredients for key lime pie. You’ll make a custard base by whipping egg yolks and lime zest until the yolks are very fluffy. After that, you’ll add in the condensed milk which will thicken the mixture, before finally adding in your key lime juice. Then, it’s ready for its final bake.

Serve the pie cold. You’ll want to cool it completely after baking and then refrigerate. Joe’s Stone Crab’s suggests freezing the pie for 15 to 20 minutes before serving to ensure a cold and refreshing key lime pie.

How to Tell Key Lime Pie Is Done

Most key lime pie recipes, even very easy key lime pie recipes, will tell you to bake until the pie is set, but what exactly does that mean? While it can be tricky to tell, follow these simple steps to know that your key lime pie is ready. First, you’ll take the pie out of the oven and give the pan a slight shake. You’ll want to first look at the edges of the pie and ensure they do not move at all. Then, you’ll gently shake the pan again and watch the middle of the pie. The center of the filling should be firm but still slightly jiggly. Stationary edges and a slightly jiggle center make for a perfectly baked key lime pie.