Best 9 Joes Stone Crab Key Lime Pie Recipes

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Indulge in a taste of paradise with Joe's Stone Crab Key Lime Pie, a delectable dessert that embodies the vibrant flavors of Florida. This classic pie features a graham cracker crust filled with a creamy and tangy key lime filling, topped with a fluffy meringue. The zesty aroma of key limes tantalizes the senses, while the smooth texture of the filling and the crispy meringue create a delightful contrast. This recipe also includes variations such as a no-bake version, a gluten-free crust option, and a vegan meringue alternative, ensuring that everyone can savor this iconic treat. Whether you're a seasoned baker or a novice in the kitchen, Joe's Stone Crab Key Lime Pie is a culinary journey that will leave you craving more.

Here are our top 9 tried and tested recipes!

KEY LIME PIE



Key Lime Pie image

Provided by Food Network

Categories     dessert

Time 1h3m

Yield 1 (9-inch) pie

Number Of Ingredients 9

1/3 of a 1-pound box graham crackers
5 tablespoons melted unsalted butter
1/3 cup sugar
3 egg yolks
2 teaspoons lime zest
1 (14-ounce) can sweetened condensed milk
2/3 cup freshly squeezed Key lime juice, or store bought
1 cup heavy or whipping cream chilled
2 tablespoons confectioners' sugar

Steps:

  • For the graham cracker crust: Preheat the oven to 350 degrees F.
  • 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 side of a 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 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 into wedges and serve very cold, topping each wedge with a large dollop of whipped cream.

JOES CRAB SHACK KEY LIME PIE



Joes Crab Shack Key Lime Pie image

Joes Crab Shack... Yummy yummy

Provided by Hannah Baisdon

Categories     Pies

Time 35m

Number Of Ingredients 5

5 egg yolks
1 can(s) sweetened condensed milk
1/2 c key lime juice
graham cracker pie crust
whipped topping

Steps:

  • 1. Combine egg yolks, condensed milk, and Key lime juice.
  • 2. Pour into crust and bake for 25 minutes at 350 degrees
  • 3. Top with whipped topping and enjoy!

JOE'S STONE CRAB JOE'S ORIGINAL KEY LIME PIE RECIPE



Joe's Stone Crab Joe's Original Key Lime Pie Recipe image

Make our Joe's Stone Crab Joe's Original Key Lime Pie Recipe at home tonight for your family. With our Secret Restaurant Recipe your Key Lime Pie will taste just like Joe's.

Provided by Mark

Categories     Dessert     Party Recipe

Time 1h15m

Number Of Ingredients 9

1/3 of a 1-pound box Graham Crackers
5 tablespoons melted Unsalted Butter
1/3 cup Sugar
3 Egg Yolks
2 teaspoons Lime Zest
1 14- ounce can Sweetened Condensed Milk
2/3 cup freshly squeezed Key Lime Juice (or store bought)
1 cup Heavy or Whipping Cream chilled
2 tablespoons Confectioners' Sugar

Steps:

  • Preheat the oven to 350°F.
  • 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 side of a 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.
  • 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.
  • Whip the cream and the confectioners' sugar until nearly stiff.
  • Serve
  • Cut the pie into wedges and serve very cold, topping each wedge with a large dollop of whipped cream.

JOE'S STONE CRAB KEY LIME PIE



Joe's Stone Crab Key Lime Pie image

I made this for my grandparent's 61st wedding anniversary recently. They lived in Florida in their youth, and loved Joe's Stone, and have lamented on occasion that they will never be able to go back (they now live in Virginia). The family rallied 'round and ordered the crab claws directly from Joe's, got a Joe's Stone Crab Cookbook, and prepared the rest of the meal directly from it. What a fantastic surprise it was... and this was a very sweet end to the night. NOTE: I was only able to find about 8 key limes, which wasn't enough juice. I supplemented with Nellie & Joe's Key Lime juice without a problem. Also, I thought the pie was so rich it didn't even need any whipped cream.

Provided by skat5762

Categories     Pie

Time 1h8m

Yield 8 serving(s)

Number Of Ingredients 9

1/3 lb graham cracker (or 1 cup plus 2 1/2 Tablespoons graham cracker crumbs)
5 tablespoons melted unsalted butter
1/3 cup sugar
3 egg yolks
1 1/2 teaspoons grated key lime zest
1 (14 ounce) can sweetened condensed milk
2/3 cup freshly squeezed key lime juice
1 cup heavy whipping cream, chilled
3 tablespoons confectioners' sugar

Steps:

  • For the crust:.
  • Preheat oven to 350°F.
  • Butter a 9-inch pie plate.
  • Break up graham crackers, place in processor and process to crumbs (if you don't have a processor, place crackers in large plastic bag, seal, and crush using a rolling pin).
  • Add melted butter& sugar and pulse until combined.
  • Press mixture into bottom and up sides of pan, forming a neat border around th edges.
  • Bake until crust is set and golden, about 8 minutes.
  • Set aside on wire rack; leave oven on.
  • For the filling:.
  • 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, 3-4 minutes longer.
  • Lower the mixer speed and slowly add lime juice, mixing until just combined.
  • Pour mixture into crust and bake for 10 minutes, or until filling has just set.
  • Cool on wire rack, then refrigerate.
  • Freeze for 15-20 minutes before serving.
  • For the topping:.
  • Whip the cream and the confectioner's sugar until nearly stiff.
  • Cut pie in wedges and serve very cold, topping each wedge with a dollop of whipped cream.
  • Garnish with a slice of key lime if desired.

KEY LIME PIE



Key Lime Pie image

Provided by Food Network

Categories     dessert

Time 1h

Yield 1 (9-inch) pie

Number Of Ingredients 9

1 paper-wrapped package graham crackers (1/3 of a 1 pound box) or 1 cup plus 2 1/2 tablespoons graham cracker crumbs
5 tablespoons melted unsalted butter
1/3 cup sugar
3 egg yolks
2 limes, zest grated (about 1 1/2 teaspoons)
1 (14-ounce) can sweetened condensed milk
2/3 cup freshly squeezed lime juice (if you get Key limes, use them: otherwise use regular limes)
1 cup heavy or whipping cream, chilled
3 tablespoons of confectioners' sugar

Steps:

  • 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 dont 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 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 a electric mixer with the wire whisk attachment, beat the egg yolks and lime zest at a high speed until very fluffy, abut 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 mixture into the pie crust. Bake for 10 minutes, or until the filling has 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.

THE BEST KEY LIME PIE EVER (ADAPTED FROM JOE’S STONE CRAB)



THE BEST KEY LIME PIE EVER (ADAPTED FROM JOE’S STONE CRAB) image

Categories     Fruit

Number Of Ingredients 13

Crust:
1/3 lb graham cracker crusts (or 1/3 of a 1lb box of graham crackers)
5 tbsp melted butter
1/3 cup sugar
Filling:
3 egg yolks
2 tsp grated lime zest
1 14 oz can of sweetened condensed milk
2/3 cups of fresh lime juice
Vanilla Whipped Cream Topping:
1 1/2 cups heavy cream
1 tsp vanilla extract
1/4 cup granulated sugar

Steps:

  • Preheat your oven to 350 degrees and then grease the bottom and sides of a 9-inch pie dish with butter. Set aside. Now you're ready to begin prepping your pie crust. Using a food processor, pulse the graham crackers into fine crumbs. Next add in the butter and sugar and pulse again until the ingredients combine. (If you don't have a food processor you can place the graham crackers in a plastic bag and crush with a rolling pin and then combine the remaining ingredients by hand.) Take the crust mixture and firmly press down onto the bottom and sides of your pie dish. (Tip: Use the bottom of your measuring cup like I did to help you press the mixture down smoothly and evenly). Bake in the oven for approximately 8 minutes or until just golden and set. Set aside on a wire rack and be sure to leave the oven on. Next combine the egg yolk and lemon zest and beat on high speed using the wire whisk attachment on your electric mixer until the mixture is fluffy, approximately 5 minutes. Gradually add in the condensed milk and continue to beat for another 3-4 minutes until the mixture is thick. Lower the speed and gradually add in the lime juice until just combined. Next pour the mixture into the crust and bake for about 10 minutes until the filling sets. Cool on a wire rack and then refrigerate until the pie is completely cold, then set in the freezer for about 5-10 minutes before you're ready to serve the pie. While the pie is freezing, combine all of the ingredients for the topping and whip together until the cream is stiff. Spread the whipped cream evenly across the entire pie. Feel free to garnish with sliced lime if you wish then cut into wedges and serve. Be prepared to be blown away by the deliciousness of this pie It's that good.

KEY-LIME BARS



Key-Lime Bars image

This recipe is based on the famous Key-lime pie from Joe's Stone Crab restaurant in Miami Beach.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Yield Makes 16

Number Of Ingredients 9

5 3/4 ounces graham crackers (about one-third of a 1-pound box), ground to fine crumbs in a food processor (1 cup plus 2 1/2 tablespoons)
1/3 cup sugar
5 tablespoons unsalted butter, melted
3 large egg yolks
1 1/2 teaspoons finely grated lime zest (about 2 limes)
1 can (14 ounces) sweetened condensed milk
2/3 cup fresh Key-lime juice (about 20 Key limes)
1/4 cup heavy cream
2 Key limes, thinly sliced into half-moons, for garnish

Steps:

  • Preheat oven to 350 degrees. Stir together crumbs, sugar, and butter in a small bowl. Press evenly onto bottom of an 8-inch square glass pan. Bake until dry and golden brown, about 10 minutes. Let cool in pan on a wire rack. Leave oven on.
  • Place egg yolks and zest in the bowl of an electric mixer fitted with the whisk attachment; beat on high speed until mixture is very thick, about 5 minutes. On medium speed, pour in condensed milk in a steady stream, scraping down sides of bowl. Beat on high speed until thick, about 3 minutes. On low speed, add lime juice; mix until just combined.
  • Pour filling over crust; spread evenly. Bake until just set, about 10 minutes. Let cool completely on a wire rack. Chill at least 4 hours or overnight.
  • Beat cream in a medium bowl until stiff peaks just form. Cut dessert into 1 1/2-by-2-inch rectangles. Garnish each with whipped cream and a slice of Key lime.

JOE'S STONE CRAB KEY LIME PIE RECIPE - (3.8/5)



Joe's Stone Crab Key Lime Pie Recipe - (3.8/5) image

Provided by lisaS

Number Of Ingredients 6

1 graham cracker pie crust
Filling
3 Egg yolks
1 1/2 tsp Grated zest of 2 limes
1 14-ounce can sweetened condensed milk
2/3 cup freshly squeezed lime juice

Steps:

  • 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.

JOE'S STONE CRAB KEY LIME PIE RECIPE



Joe's Stone Crab Key Lime Pie Recipe image

Provided by dadpratt

Number Of Ingredients 10

For the Filling:
• 5 egg yolks
• 2 can(s) (14-ounce) sweetened condensed milk
• 1 cup(s) fresh lime juice
• Zest of 1/2 lime
For the Graham Cracker Crust:
• 10 graham crackers, crushed
• 1/4 cup(s) sugar
• 5 tablespoon(s) melted butter
• Whipped cream, optional

Steps:

  • 1. For the filling: Mix yolks, milk, juice, and zest. 2. For the crust: Mix crackers, sugar, and butter. Form the crust in a 12" pie pan. Bake 8 minutes at 375 degrees F. Remove and let cool. 3. Pour in the filling and bake another 8 minutes at 375 degrees F. Remove and let cool. Once cool, place in the freezer until ready to use. 4. Before serving, remove from the freezer and let thaw at room temperature for 15 minutes. Top with whipped cream if desired.

Tips:

  • Use fresh key limes. Key limes have a more intense flavor than regular limes, which makes them ideal for this pie.
  • Zest the key limes before juicing them. This will release the essential oils from the limes, which will give the pie a more flavorful taste.
  • Use a graham cracker crust. A graham cracker crust is the traditional crust for key lime pie, and it pairs perfectly with the tangy filling.
  • Make sure the filling is set before serving. The pie needs to chill for at least 4 hours, or overnight, before serving. This will give the filling time to set and firm up.
  • Serve the pie with whipped cream or ice cream. Whipped cream or ice cream is a classic accompaniment to key lime pie. It helps to balance out the tanginess of the filling.

Conclusion:

Joe's Stone Crab Key Lime Pie is a delicious and refreshing dessert that is perfect for any occasion. The tangy filling, made with fresh key limes, is perfectly balanced by the sweet graham cracker crust. This pie is sure to be a hit with everyone who tries it.

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