Phoenician's Key Lime Pie

Servings:

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.

Prep
14 min
Cook
51 min
Servings
Difficulty
Hard

Ingredients

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C).
  2. 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. 3 Bake in the preheated oven until crust is golden brown, 10 to 13 minutes.
  4. 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. 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 per serving

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