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Joe's Key Lime Pie

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SERVES: 8

CHILL TIME: 2 Hr

COOK TIME: 10 Min

Joe's Key Lime Pie recipe comes direct from the revered Joe's Stone Crab restaurant, a landmark in Miami's South Beach section. Luscious and creamy, key lime pie is a tart, yet sweet, dessert that satisfies everyone's taste buds.

What You'll Need

3/4 cup graham cracker crumbs
5 tablespoons butter, melted
1/3 cup sugar
3 egg yolks
1 1/2 teaspoons grated lime zest
1 (14-ounce) can sweetened condensed milk
2/3 cup Key lime juice (see Tips)

What to Do

Preheat oven to 350 degrees F. Coat bottom of a 9-inch pie plate with cooking spray.
In a medium bowl, combine graham cracker crumbs, butter, and sugar; mix well then press mixture over bottom and up sides of prepared pie plate to form a crust; set aside.
In a medium bowl with an electric mixer on medium speed, beat egg yolks and lime zest 5 minutes, or until fluffy. Gradually add sweetened condensed milk and continue beating 3 to 4 minutes. Reduce speed to low and gradually beat in lime juice just until combined. Pour filling into pie crust.
Bake 10 minutes, or until firm in the center. Remove from oven and let cool on a wire rack, then cover and chill at least 2 hours before serving.

Tips

If you can’t find fresh Key limes or Key lime juice, it’s okay to substitute regular limes, even though it won’t be exactly the same.
This is best served very cold, so we recommend placing it in the freezer for 15 to 20 minutes before serving.
Just before serving, top pie with whipped cream or whipped topping and garnish with lime slices, if you’d like.
We just love our citrus-flavored desserts and have a couple to recommend. Try our Citrus Bars and our Tropical Fruit Parfaits for some refreshing options!

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senior1 3968491

Jun 30, 2015

Best Key Lime pie I ever had......Nellie Joe's Key Lime juice is the best. This recipe is on the bottle.....

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KeyLimePie

Jun 30, 2014

Interesting that the tips suggest " its okay to substitute regular limes, even though it wont be exactly the same". I take it upon good authority that Joe's uses so-called "regular" Persian limes.

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bubbacave 3272925

Jun 28, 2014

I always use Nellie & Joes Key Lime Juice - you can also do a no bake version - just skip the eggs, beat well and refrigerate - and you can use fat free condensed milk - it sets up just fine and ooh it's so good!

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jdmccoy477 7985773

Sep 14, 2013

The best key lime pie I've ever made!

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mlrobin1935

Apr 09, 2013

I love making this recipe and when I want change...I add pecan chips to the crust since we love graham cracker crust it only makes it better. Thanks for sharing.

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swtpnkflutterby 2047751

Apr 02, 2013

THIS is THE recipe for Key Lime Pie... absolutely the BEST you will ever make. others made with whipped topping are weak flavored.. you need this nice ZIP of tang to be a Key Lime Pie! in the TIPS area, it says you can use regular lime juice. if you do, its just a lime pie, NOT key lime...the key lime has its own flavor. VERY TART, and sharp flavor. you can find key lime juice anywhere you find lime juice. they are found next to each other in the grocery store.

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Meat Spuds

Jul 13, 2013

For those of us who live 1/4 mile from the edge of the earth, Key limes or even Key lime juice is not readily available...but then I would NEVER use a bottled juice for this pie anyway. If you don't have access to Key limes, at least use fresh squeezed lime juice...you won't regret the effort.

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kendrick145 3406988

Apr 01, 2013

I made this sat. evening for Easter and it is so good and a snap to make everyone was telling me how good it was and that just made my day.

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sparerib46 8632913

Apr 01, 2013

My Sister in law makes the Best Key Lime Pie that I that I ever tasted....Henri Jane also makes Dressing liken to cake.. Sans icing of course:)

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jdmccoy477 7985773

Apr 01, 2013

This pie is wonderful!

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Linda622

Dec 03, 2012

This is the best key lime pie ever. I have had so many compliments on this pie.

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SASSYANGIE

Nov 02, 2012

You can also go to Joe's Stone Crab Restuarant and get the REAL recipe and others. http://www.joesstonecrab.com/recipes/keylime.html

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smittysdelight 4230455

Oct 10, 2012

Can't wait to make this pie!!!!

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ssuch

Oct 09, 2012

I've made this with splenda, fat-free condensed milk, and low-fat graham crackers. No one could tell. I think the trick is the freshly grated lime peel and the key lime juice. I use Joe and Nellie's since I usually can not get fresh Key limes.

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dandendulk

Oct 09, 2012

If you are going to make this pie and you can't find Key Limes, one can purchase Key Lime Juice at many grocery stores. Even that is better than regular lime joice.

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nancycampbell21 3292278

Oct 09, 2012

I doubt it would last for 8 servings around my place!

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robertcansler 2055648

Oct 09, 2012

I as one born in Key West and raised on Key Lime pie your recipe sounds similar to that my mother used. My mother's was great so I can visualize yours being the same.

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jstech

Oct 09, 2012

is there any way to make this with sugar substitute? my husbands a diabetic

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paulawright111 4258946

Oct 09, 2012

diabetics just need to count carbohydrates... that's where the sugars develop...

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dandendulk

Oct 09, 2012

Yes. I am a diabetic as well. Splenda is a good sweetener. You can't tell the pie was made with an artificial sweeterner. It's great!

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beachsquirrel 8716971

Oct 09, 2012

T Soloman-if yo're not smart enough to figure out what to do with 3 egg whites-throw them away. Eggs are cheap!

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lsingle 5087671

Jul 07, 2012

We love this recipe and find it comforting that it is baked.

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crazy mama

Jun 10, 2011

In the Florida Keys they had chickens, for the eggs--key lime trees, for the limes and flour and lard, for the crust---but until the canning process was developed, they had no milk. That's where the swetened, condensed milk comes in. The pie doesn't need to be baked, the key lime juice "cooks" the eggs.

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Softbreeze

Apr 13, 2011

Make an egg white omlete with the whites!

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mooreapples 4380999

Apr 11, 2011

The difference between regular limes and key limes is like the difference between oranges and tangerines. You can substitute but it won't taste the same.

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rhmaustin

Oct 09, 2012

You can approximate the flavor of real key limes by using 1/2 or 2/3 regular lime juice and 1/2 or 1/3 lemon juice.

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BDWB

Apr 09, 2011

What is the difference between Key Limes and regular limes one would buy at the store here?? Thank-you for an answer.

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nancy52

Jan 23, 2011

To Doyleeaster1916 : I was doing the same thing you're doing.. but.. if you look to the top right hand side of the window that asks you to give your email address, you'll see an X to close out that window. It's very light and it took me a few weeks to see it. Hope this helps.

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kayekaye54

Jan 12, 2011

I wouldn't keep Egg whites (covered) any longer (in the fridge) than 2-4 days, but instead I would freeze them for later use. Whites can be used in many things; french toast, macaroons, Angel food cakes, frostings, souffles and much much more.

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doyleeaster1916 7317080

Jan 12, 2011

I find this site very difficult to use. I click on a recipe and get asked again for the hundredth time for my e-mail address. I try to log in and get back to the recipe and the web page has expired

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soloman

Jan 12, 2011

This may sound silly but what am I supposed to do with three egg white after i make this pie? What are the egg white good for and how long will they keep in the frig?

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ejhesq 8816698

May 15, 2012

Instead of topping with whipped topping you can use the egg whites to make a meringue for the top of the pie. take the egg whites and a 1/4 teaspoon of cream of tartar and beat until soft peaks. Add a 1/2 cup of sugar a tablespoon at a time and beat until stiff peaks and glossy. Fold in a teaspoon of vanilla extract. Decrease the oven to 325 degrees. Bake the pie without the meringue for about 6 or 7 minutes. Then add the meringue and and bake for another 20 to 25 minutes.

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brewer girl

Oct 09, 2012

I would make an egg white omelet. Also I make scrambled eggs with them and add 1 whole egg for a little yellow color. I also cook them up for my dog. Fortunately, they are very inexpensive if you decide to toss them. :)

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