A few weeks ago, Ejmemis gave me a fabulous little tip that I just had to share with everyone. Like a true Florida girl, she loves her key lime pie with a zingy, creamy filling and crumbly, buttery crust. I may not be from Florida, but I love key lime pie, especially when the weather is warm.
Miami's Joe's Stone Crab restaurant, is famous for their amazing key lime pie and luckily for all of us who don't live there, they've recently released the recipe! To get the recipe for this refreshing dessert, all you have to do is read more
1 prepared 9-inch graham cracker pie crust, pre-baked according to directions, and cooled
3 large egg yolks, at room temperature
Grated zest of 2 Key limes, 1 teaspoon
1 14-ounce can sweetened condensed milk
2/3 cup fresh Key lime juice
1 cup cold heavy cream
1 tablespoon powdered sugar, or more, to taste
Thin slices of Key lime, for garnish
- Refrigerate baked and cooled pie shell until ready to use.
- Preheat oven at 350 F.
- In medium-size bowl, beat egg yolks and lime zest together with electric mixer on high speed until fluffy and well-aerated, about 5 minutes. Gradually add condensed milk and continue to beat until mixture is rather thick and fluffy, about 4 minutes.
- Lower speed and slowly add Key lime juice, mixing until just combined.
- Pour filling into chilled pie shell.
- Place pie on center oven rack and bake until set, about 10 minutes.
- Transfer pie to a wire rack and let cool thoroughly, then refrigerate until very cold, at least 2 hours.
- Freeze for 15 to 20 minutes; remove from freezer 20 minutes before serving.
- Before making whipped cream, chill mixing bowl and beaters for best results. Just before serving pie, beat heavy cream in mixer, add powdered sugar and continue to beat until nearly stiff, but not grainy. Do not overbeat.
- If serving entire pie at once, slather whipped cream over surface, then slice and serve. If serving only a few slices, garnish each with a dollop of whipped cream. Add very thin-sliced twists of fresh lime for additional garnish.
Make Ahead: Unused portions can be frozen and, properly stored, Key lime pie will last several months in the freezer.