Key Lime Pie (Joe's Stone Crab Copycat)

Joes stone crab is a Miami institution that has been open for over 100 years! Is it worth the hype? I think so! Of course you go for the famous stone crabs, but you always stay for the key lime pie which seems to have a cult following . I love this recipe because the custard is bright and citrusy, but its only a few ingredients! The graham cracker crust is the perfect contrast with its  buttery and crunchy texture…and in all honesty if you really wanted to use stir bought crust you can, I won’t tell. Top the pie with homemade fresh whipped cream and you can just cancel your plane ticket to Miami because you can enjoy your favorite pie right at home. Well actually never mind, still go because I can’t stop thinking about the amazing fried chicken on their menu that happens to be $8…yes $8!

Graham Cracker Crust-

1 1/4 cups of graham cracker crumbs

1/4 cup granulated sugar

2 tablespoons dark brown sugar

Pinch of fine table salt

1/8 teaspoon of cinnamon 

5 tablespoons of unsalted butter

Filling- 

3 large egg yolks

1/2 teaspoon vanilla bean paste (or pure vanilla extract)

1 3/4 teaspoons of finely grated key lime zest (if you can’t find fresh key limes, use regular lime zest)

1 (14 oz can of sweetened condensed milk)

2/3 cup freshly squeezed key lime juice (Note: if you can’t find fresh key limes you can use the bottled key lime juice or I have had luck with half fresh lemon juice and half fresh regular lime juice)

Whipped Cream Garnish- 

1 cup heavy cream

3 tablespoons of powdered sugar

1/2 teaspoon vanilla extract 

Steps-

Preheat the oven to 350F.

Prepare the crust-In a bowl stir together the graham cracker crumbs, 1/4 cup sugar, 2 tablespoons of dark brown sugar, pinch of table salt and cinnamon. 

Pour in the melted butter and stir to moisten the crumbs. 

Press the mixture into a 9 or 10 inch pie pan. I used a 10 inch pyrex glass pie dish. Be sure to get the crumbs all around the sides. Bake the crust for 8 minutes or until slightly golden. Remove from the oven and place on a wire rack while you prep the filling. Leave the oven on. 

Make the filling-

Using a stand mixer fitted with a whisk attachment or using electric hand beaters, be a the egg yolks and key lime zest on high speed until fluffy, about 5 minutes. 

Add in the vanilla paste (or extract) and condensed milk and beat another 4 minutes until it thickens. 

On low speed gradually add in the key lime juice and mix just until combined. 

Pour the filling into the prepared crust and bake for 10 minutes or until the filling it just set. It will still jiggle a little in the center, that is okay. You don’t want to overcook!

Cool the pie on a wire rack then refrigerate it until its super cold. Before serving I will often freeze it for 20 minutes to make cutting easier. 

For the whipped cream-

Using a stand mixer with a whisk attachment or electric hand beaters, beat the cream, powdered sugar and 1/2 teaspoon of vanilla until stiff peaks just start to form. Dollop or pipe the whipped cream on each slice of pie before serving.