Description
When I moved from Lebanon to Florida spring of 1999, I brought with me my love for cooking and search for new recipes. The famous key lime pie was new to me. It was a friend’s best dessert, and he used to buy it from Costco every time we go for shopping. I tasted the pie at several places, but they were missing that wow flavor. I kept playing with the recipe, and the right flavor is found. I live now in North Bay, Ontario, and we only get the Key Limes twice a year, so sometimes I substitute with fresh lime juice. I hope you all enjoy!!
Ingredients
- ⅔ cup toasted slivered almonds
- 1 cup graham cracker crumbs
- ¼ cup white sugar
- 1 pinch salt
- ¼ cup butter, melted
- 4 egg yolks
- 1 (14 ounce) can sweetened condensed milk
- ½ cup key lime juice
- ¾ cup cold heavy cream
- ½ teaspoon grated lime zest
Instructions
- Preheat the oven to 350 degrees F (175 degrees C).
- Make crust: Pulse almonds in a food processor until finely ground
- then pour into a medium bowl. Add graham cracker crumbs
- sugar
- and salt. Pour in melted butter and mix until evenly moistened. Press into a 9-inch pie plate.
- Bake in the preheated oven until crust is golden brown
- 10 to 13 minutes.
- While crust is baking
- make filling: Beat condensed milk
- cream
- egg yolks
- and lime zest in a large bowl until well combined. Whisk in lime juice
- a little at a time
- to thicken custard. Pour custard into pie crust.
- Bake until custard is set
- about 15 minutes. Cool to room temperature on a wire rack
- then cover loosely with plastic wrap and chill in the refrigerator for 8 hours to overnight.
Prep Time: 20 mins
Cook Time: 25 mins
Total Time: 10 hrs 45 mins
Servings: 8