Joe’s Stone Crab Key Lime Pie Recipe 🥧
Overview:
- Preparation Time: 50 minutes
- Cooking Time: 18 minutes
- Total Time: 1 hour and 8 minutes
- Servings: 8 slices
Description:
I crafted this delightful Joe’s Stone Crab Key Lime Pie to commemorate my grandparents’ 61st wedding anniversary. With roots in Florida, they cherished memories of dining at Joe’s Stone Crab, a cherished culinary institution. Although they now reside in Virginia, the nostalgia for Florida cuisine persists. To surprise them, I orchestrated a family effort, sourcing Joe’s crab claws and employing recipes from the Joe’s Stone Crab Cookbook. The result? A night of culinary nostalgia culminating in the sweet indulgence of this luscious pie. 🦀💚
Ingredients:
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For the Crust:
- 1 1/3 cups graham cracker crumbs
- 5 tablespoons unsalted butter, melted
- 1/3 cup sugar
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For the Filling:
- Zest of 3 key limes
- 1 1/2 cups sweetened condensed milk
- 1 cup key lime juice
- 3 large egg yolks
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For the Topping:
- 2/3 cup heavy whipping cream
- 1 tablespoon confectioners’ sugar
Nutritional Information (per serving):
- Calories: 473.1
- Fat: 26g
- Saturated Fat: 15g
- Cholesterol: 147.5mg
- Sodium: 193.1mg
- Carbohydrates: 55.6g
- Fiber: 0.6g
- Sugar: 44.5g
- Protein: 6.9g
Instructions:
For the Crust:
- Preheat your oven to 350°F (175°C).
- Butter a 9-inch pie plate generously.
- Process graham crackers in a food processor until they form fine crumbs. If you don’t have a processor, place crackers in a sealed plastic bag and crush with a rolling pin.
- Combine the graham cracker crumbs with melted butter and sugar. Pulse until well combined.
- Press the mixture evenly into the bottom and up the sides of the pie plate, forming a neat border around the edges.
- Bake the crust until it’s set and golden brown, approximately 8 minutes.
- Set the crust aside on a wire rack and keep the oven on.
For the Filling:
- In an electric mixer with the wire whisk attachment, beat the egg yolks and lime zest on high speed until very fluffy, about 5 minutes.
- Gradually add the condensed milk, continuing to beat until the mixture thickens, about 3-4 minutes longer.
- Lower the mixer speed and slowly pour in the lime juice, mixing until just combined.
- Pour the filling into the pre-baked crust and bake for an additional 10 minutes, or until the filling has just set.
- Allow the pie to cool on a wire rack, then refrigerate it.
- For optimal serving, freeze the pie for 15-20 minutes before serving.
For the Topping:
- Whip the heavy cream and confectioners’ sugar until they form soft peaks.
- Cut the pie into wedges and serve very cold, topping each slice with a dollop of whipped cream.
- Optionally, garnish each slice with a slice of key lime for added flair.
Conclusion:
This Joe’s Stone Crab Key Lime Pie is not just a dessert; it’s a culinary journey infused with family nostalgia and cherished memories. With its tangy lime flavor and creamy texture, it’s sure to transport you to the sunny shores of Florida with every bite. Share it with loved ones and savor the taste of tradition and togetherness. 🌴💚
