In the 1950's, the only pie at the legendary Joe's Stone Crab in Miami Beach was apple pie. "But a visiting food critic from Chicago mistakenly mixed Joe's up with another restaurant and praised the Key Lime Pie," wrote Geoffrey Tomb of the Miami Herald after an interview with Jo Ann, the creator. Requests came flooding in, and Bass's father told her to develop a recipe. After a few modifications from new chefs at the restaurant, here is today's signature pie.
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
Directions For the filling: Mix yolks, milk, juice, and zest.
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.
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. Before serving, remove from the freezer and let thaw at room temperature for 15 minutes. Top with whipped cream if desired.