Phoenician's Key Lime Pie

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!!

• 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
• 4 egg yolks
• ½ cup key lime juice
• ½ teaspoon grated lime zest
• ⅔ cup toasted slivered almonds
• ¾ cup cold heavy cream

Recipe Instructions

Step 1

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

Step 2

Pulse the almonds in a food processor until finely ground. Combine the almonds with the graham cracker crumbs, sugar, and salt. Pour in the melted butter and mix until evenly moistened. Press into a 9-inch pie plate.

Step 3

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

Step 4

While the crust is baking, beat the egg yolks in a bowl with the condensed milk, cream, and lime zest. Whisk in the lime juice a little at a time to thicken the custard. Pour the custard into the pie crust and return to the oven.

Step 5

Bake in the oven for 15 minutes to help the custard begin to set. Cool to room temperature on a wire rack before covering loosely with plastic wrap and refrigerating overnight.