Key Lime Pie is one of my favorite pies and this recipe does not disappoint! The filling is perfectly creamy, smooth and not too heavy with a buttery, nutty, graham cracker crust. And it’s very quick and easy to make.
Thank you to Jamie G. for sharing this recipe!
2/3 cups slivered almonds, sliced
1 cup graham cracker crumbs
1/4 cup white sugar
1 pinch of salt
1/4 cup butter, melted
4 egg yolks
14 oz. can sweetened condensed milk
1/2 cup key lime or regular lime juice
3/4 cup heavy cream
1/2 tsp. grated lime zest
Preheat oven to 350 degrees. Pulse 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 crust in oven until golden brown, approximately 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. When the crust is finished baking, pour the custard into the pie crust and return to the oven. Bake 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 refrigerate overnight.