Phoenician's Key Lime Pie

I hope you all enjoy this key lime pie recipe. When I moved from Lebanon to Florida in the spring of 1999, I brought my love for cooking and searched 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 went shopping. I tasted the pie at several places, but they were missing that wow flavor. I kept playing with the recipe and finally got the right 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.

• Preparation Time: 20 mins
• Cooking Time: 25 mins
• Total Time: 45 mins
• Calories: 456 Calories

Ingredients

• 1 pinch salt
• ¼ cup white sugar
• 1 (14 ounce) can sweetened condensed milk
• 1 cup graham cracker crumbs
• ¼ cup butter, melted
• ½ cup key lime juice
• ½ teaspoon grated lime zest
• 4 large egg yolks
• ⅔ cup toasted slivered almonds
• ¾ cup cold heavy cream

Recipe Instructions

Step 1

Preheat the oven to 350 degrees F (175 degrees C).

Step 2

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.

Step 3

Bake in the preheated oven until crust is golden brown, 10 to 13 minutes.

Step 4

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.

Step 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 refrigarator for 8 hours to overnight.