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Joe's Stone Crab Key Lime Pie Recipe

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This recipe for Joe's Stone Crab Key Lime Pie is from Eat to Live, Live to Eat, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 wax paper-wrapped package graham crackers (1/3 lb box)
5 tablespoons melted unsalted butter
1/3 cup brown sugar
1 cup Pecans
2 tsp Cinnamon
3 egg yolks
1 14-oz can sweetened condensed milk
2/3 cup freshly squeezed lime juice (or key lime juice)
Whipped Cream
Directions:
Directions:
For the graham cracker crust:

Preheat oven to 350 degrees. 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 well 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 filling:

Meanwhile, in an electric mixer with the wire whisk attachment, beat the egg yolks 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 combine, 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. Serve topped with whipped cream.

 

 

 

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