Phoenician's Key Lime Pie

Phoenician's Key Lime Pie

Ground toasted almonds spike the crust of this delicious Key lime pie.

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

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 refrigerator for 8 hours to overnight.
Phoenician's Key Lime Pie
Phoenician's Key Lime Pie
Phoenician's Key Lime Pie
Phoenician's Key Lime Pie

Ingredients

  • 1 pinch salt
  • 1 (14 ounce) can sweetened condensed milk
  • 1 cup graham cracker crumbs
  • 4 large egg yolks
  • 0.25 cup white sugar
  • 0.25 cup butter, melted
  • 0.5 cup Key lime juice
  • 0.5 teaspoon grated lime zest
  • 0.66666668653488 cup toasted slivered almonds
  • 0.75 cup cold heavy cream

Categories

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