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.
Ingredients
- slivered almonds: 0.66667 cup (toasted)
- graham cracker crumbs: 1 cup
- white sugar: 0.25 cup
- pinch salt: 1 piece
- butter: 0.25 cup (melted)
- sweetened condensed milk: 1 can (14 ounce can)
- heavy cream: 0.75 cup (cold)
- egg yolks: 4 piece
- lime zest: 0.5 tsp (grated)
- key lime juice: 0.5 cup
Metric Conversion
Stages of cooking
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Preheat the oven to 350 degrees F (175 degrees C).
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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.
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Bake in the preheated oven until crust is golden brown, 10 to 13 minutes.
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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.
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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.
