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Nutrition Facts
Serving Size 1 (144g) Recipe makes 8 servings The following items or measurements are not included below: 1 1/2 teaspoons key lime zest
Calories 473
Calories from Fat 233		(49%)
Amount Per Serving		%DV
	Total Fat 26.0g	39%
	Saturated Fat 15.0g	74%
	Monounsaturated Fat 7.7g
	Polyunsaturated Fat 1.8g
	Trans Fat 0.0g
Cholesterol 147mg		49%
Sodium 193mg		8%
Potassium 264mg		7%
Total Carbohydrate 55.6g		18%
	Dietary Fiber 0.6g	2%
	Sugars 44.5g
Protein 6.9g		13%
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St. Patty's Day 2008

Alskann

Joe's Stone Crab Key Lime Pie

Recipe #38124 | 1¼ hours | 50 min prep | add private note

⁽¹²⁾ RATE IT NOW Print Recipe

By: s'kat
Aug 23, 2002

I made this for my grandparent's 61st wedding anniversary recently. They lived in Florida in their youth, and loved Joe's Stone, and have lamented on occasion that they will never be able to go back (they now live in Virginia). The family rallied 'round and ordered the crab claws directly from Joe's, got a Joe's Stone Crab Cookbook, and prepared the rest of the meal directly from it. What a fantastic surprise it was... and this was a very sweet end to the night. NOTE: I was only able to find about 8 key limes, which wasn't enough juice. I supplemented with Nellie & Joe's Key Lime juice without a problem. Also, I thought the pie was so rich it didn't even need any whipped cream.

SERVES 8 (change servings and units)

Ingredients

Graham Cracker Crust

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

Filling

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

Topping

1 cup heavy whipping cream, chilled
3 tablespoons confectioners' sugar

Directions

1
For the crust:.
2
Preheat oven to 350°F.
3
Butter a 9-inch pie plate.
4
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).
5
Add melted butter& sugar and pulse until combined.
6
Press mixture into bottom and up sides of pan, forming a neat border around th edges.
7
Bake until crust is set and golden, about 8 minutes.
8
Set aside on wire rack; leave oven on.
9
For the filling:.
10
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.
11
Gradually add the condensed milk and continue to beat until thick, 3-4 minutes longer.
12
Lower the mixer speed and slowly add lime juice, mixing until just combined.
13
Pour mixture into crust and bake for 10 minutes, or until filling has just set.
14
Cool on wire rack, then refrigerate.
15
Freeze for 15-20 minutes before serving.
16
For the topping:.
17
Whip the cream and the confectioner's sugar until nearly stiff.
18
Cut pie in wedges and serve very cold, topping each wedge with a dollop of whipped cream.
19
Garnish with a slice of key lime if desired.

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Featured Reviews for This Recipe

From: WW Girl

On Sep 7, 2009

Absoultely LOVED this pie. It has a super twang and is nice and tart. I used a reduced fat graham cracker crust and fat free sweet and condensed milk. It turned out great. I'm a Weight Watcher person so I calculated it out at 6 points per slice...and it was worth EVERY point!

1 person found this review helpful

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From: Erin Bean

On Jul 19, 2009

This was EXACTLY how I remembered key lime pie to taste! I grew up in Massachusetts and Florida and was spoiled to have endless amounts of key lime pie throughout my childhood. Now living in CA the only chances I get at key lime pie are the frozen varieties, which are just no good. Since I am out in CA finding key limes or key lime juice was a bit tricky so I substituted key lime juice for 1/2 lime juice 1/2 lemon juice (freshly squeezed) and I just zested two limes in replace of the key lime zest. Honestly the pie tastes amazing, just as I remembered it. So refreshing on a hot summer evening!! Thank you SOO much for this easy and delicious recipe, I will be making this often!

1 person found this review helpful

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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!

9 people found this review helpful

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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.

6 people found this review helpful

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