I hope you all enjoy this Key lime pie. When I moved from Lebanon to Florida in the spring of 1999, the famous Key lime pie was new to me. It was a friend's favorite dessert so I kept playing with the recipe to get that wow flavor. I now live in North Bay, Ontario, where we only get Key limes twice a year, so sometimes I substitute them with fresh lime juice.
Ingredients
- 0.67 cups toasted slivered almonds
- 1 cup graham cracker crumbs
- 0.25 cups white sugar
- 1 pinch salt
- 0.25 cups butter , melted
Instructions
-
1
Preheat the oven to 350 degrees F (175 degrees C).
-
2
To make the 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.
-
3
Bake in the preheated oven until crust is golden brown, 10 to 13 minutes.
-
4
While crust is baking, make the 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.
-
5
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.
Nutrition Facts
Per serving
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