Joe's Stone Crab Key Lime Pie

From: fishywitch

On May 12, 2008

Easy to make and tasted delish. I put a meringue on the top per my daughters request though. Next time will try with your topping. Thanks for sharing.

From: golfergirlj

On Apr 25, 2008

Great, authentic key lime pie. (Needed to use up a premade crust, so can not speak to the crust part of this recipe.) Have been making key lime pies for over 30 years, used Nellie's bottled key lime jucie for the first time and really could not taste any difference. Sure saves a lot of time and energy! I did beat the egg yolks for approx. 5 minutes as directed, but skipped that beating part the next time I made this. No difference in the taste nor consistency of the filling. Note: I did hand beat the yolks for about 30 seconds. Also, a key lime pie is never, ever green!! Run from any restaurant that serves it green. (the picture of the green filling does not do this great recipe a service) Be sure to use some grated key lime peel, as directed. That always give the filling a bit more tartness/tang. And I did not freeze it right before serving as directed. Sounds rather interesting, so will try that step next time. The filling part (if using bottled key lime juice) takes literally 5 minutes start to finish. So, so easy and delish! Here's a hint to get your beaters really cold in order to whip the cream quickly: Put bowl with beaters- not whipping cream- in freezer for 3 minutes. Set your timer so you don't forget them. That will chill them to a perfect temp. and speed along the whipping process. Great pie that doesn't last long around here!

From: Bev

On Sep 17, 2002

Key Lime Pie just doesn't get any better than this! Key Lime Pie is one of my favorites and this pie is so very easy to make. I cheated a little and used a ready made graham cracker crust and also needed to supplement some of the lime juice with refridgerated Florida Key West Key Lime Juice. Otherwise, I made exactly as directed for an excellent pie! Thanks for a wonderful dessert, s'kat!

From: Shawnee TX

On Apr 23, 2007

I was told that this was the best pie I have ever made...which (all modesty aside) is saying quite a bit. It took my son about an hour to juice enough key limes for this, but after tasting the pie, says that it was completely worth it! This is definitely a tart, lime-y pie, but that's what we like. I made this in an 8" pie plate, and it had the perfect amount of filling. Thank you so much for a wonderful recipe, and for helping me keep my pie-reputation alive.