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Ingredients
| slivered almonds: 2/3 cup (toasted) |
| graham cracker crumbs: 1 cup |
| granulated sugar: 1/4 cup |
| salt: 1 dash |
| salted butter: 1/4 cup (melted) |
| eggs: 4 (yolks) |
| sweetened condensed milk: 1 14floz can |
| key lime juice: 1/2 cup |
| heavy whipping cream (fluid): 3/4 cup (cold) |
| lime zest: 1/2 tsp |
Phoenician's Key Lime Pie
Credit: AllRecipes
User rating:
"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 lim
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Prep Time
20 min -
Cook Time
25 min -
Servings
8 serving(s)
Tags
Directions
- Preheat an oven to 350 degrees F (175 degrees C).
- 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.
- Bake the crust in the preheated oven until golden brown, 10 to 13 minutes.
- 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.
- 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.