JOE’S STONE CRAB’S CLASSIC KEY LIME PIE

This creamy-rich rendition of Key lime pie is so delicious it rivals the biggest seller at Joe’s — the stone crabs. No meal at the Miami Beach institution is complete without a slice of this pie.

Makes one 9-inch pie

FOR THE CRUST:

1 wax paper-wrapped package graham crackers (1/3 of a pound box)

1 cup, 2 1/2 tablespoons

graham cracker crumbs 5 tablespoons melted

unsalted butter

1/3 cup sugar

FOR THE FILLING:

3 egg yolks

1 1/2 teaspoons grated zest

of 2 limes

One 14-ounce can sweetened condensed milk

2/3 cup freshly squeezed

lime juice

FOR THE TOPPING:

1 cup heavy or whipped

cream, chilled 1 tablespoon

confectioners’ sugar

MAKE 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 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 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. MAKE 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.

MAKE 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.