I don’t know why but I’ve been making this a lot lately…ok…I do know why, because it is so stinkin good! Key Lime Pie is just such a great dessert because it is light, cool and refreshing. We love the key lime pie at Joe’s Stone Crab and guess what, they have the recipe on their website, wonderful! I altered it just a little bit, here it is.
GRAHAM CRACKER CRUST
1 wax paper-wrapped package graham crackers
5 T melted butter
1/3 C sugar
Preheat the oven to 350 degrees. Butter a 9-inch pie pan. Break up the graham crackers; place in a food processor and process to crumbs. 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.
FILLING
3 Egg Yolks
1 1/2 tsp Grated zest of 2 limes
1 14-oz can sweetened condensed milk
1/3 C freshly squeezed lime juice
1/3 C bottled key lime juice
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, 3-4 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 20-30 minutes before serving. You want it REALLY cold.
TOPPING
1 C Heavy Whipping Cream
1-2 T Confectioners Sugar
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. Garnish with a lime slice.