Joe’s Stone Crab is one of my favorite places on earth. They are most famously known for their mouth-watering jumbo claws they sell from October 15 – May 15 at their outpost in Miami, Florida, but look outside of their stone crab selection and their menu is full of yummy treats. From their creamy seafood bisque to their Lyonnaise potatoes, there is something for everyone to enjoy at this SoBe staple. One of my absolute favorite items on the menu is their ‘Joe’s Original Homemade Key Lime Pie’. It is the poster child for key lime pie – a perfectly tangy filling with a slightly toasted graham cracker crust and a dollop of homemade whipped cream to seal the deal. If you’re not a fan of key lime pie, I challenge you to try Joe’s. I guarantee it’ll be love at first bite!
GRAHAM CRACKER CRUST
~ 1 wax paper-wrapped package graham crackers (1/3 of a pound box) or 1 cup + 2 1/2 tablespoons graham cracker crumbs
~ 5 tablespoons melted unsalted butter
~ 1/3 cup sugar
~ 3 egg yolks
~ 1 1/2 grated zest of 2 limes
~ 1 14 oz. can sweetened condensed milk
~ 2/3 cup freshly squeezed lime juice (preferably key limes)
~ 1 cup heavy cream, chilled
~ 1 tablespoon confectioner’s sugar
Makes 1 9-inch pie
For the graham cracker crust:
Preheat the oven to 350 degrees F. Butter a 9-inch pie pan. Break up the graham crackers; place in a food processor and process to crumbs. (If you don’t have a food processor, place the crackers in a large plastic bag; seal and then crush the crackers with a rolling pin.) Add the melted butter and sugar and pulse or stir until combined. Press the mixture into the bottom and sides of the pie pan, forming a neat border around the edge. Bake the crust until set and golden, 8 minutes. Set aside on a wire rack; leave the oven on.
For the filing:
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. Gradually add the condensed milk and continue to beat until thick, 3 or 4 minutes longer. Lower the mixer speed and slowly add the lime juice, mixing just until combined, no longer. Pour the mixture into the crust. Bake for 10 minutes or until the filling has just set. Cool on a wire rack, then refrigerate. Freeze for 15 to 20 minutes before serving.
For the topping:
Whip the cream and the confectioners’ sugar until nearly stiff. Cut the pie in wedges and serve very cold, topping each wedge with a large dollop of whipped cream.