Phoenician's Key Lime Pie

Phoenician's Key Lime Pie

94
Arlette Therese Abdallah 22

"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!!"

Ingredients

10 h 45 m servings 456 cals
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Nutrition

  • Calories:
  • 456 kcal
  • 23%
  • Fat:
  • 26.9 g
  • 41%
  • Carbs:
  • 47.3g
  • 15%
  • Protein:
  • 8.7 g
  • 17%
  • Cholesterol:
  • 165 mg
  • 55%
  • Sodium:
  • 177 mg
  • 7%

Based on a 2,000 calorie diet

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Directions

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  1. Preheat an oven to 350 degrees F (175 degrees C).
  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.
  3. Bake the crust in the preheated oven until golden brown, 10 to 13 minutes.
  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.
  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.
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Reviews

94
  1. 117 Ratings

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Phoenician Gourmet, you have outdone yourself and this pie absolutely deserves to be titled after you! I have my favorite Key Lime Pie recipe that I have been using for years, and I don't mind s...

Fantastic recipe, when key limes are in season, stock up on them, just put in freezer and they are good for about a year, when needed, just take out what you need, better than the bottle stuff, ...

If there were an option for more than five stars, I don't know if I'd ever stop. The best key lime pie I've ever had. EVER. The toasted almonds and refrigerating overnight is a must. My crust wa...

The quest for "THE" key lime pie recipe is over! This was a smashing success, perfectly tart, perfectly sweet, rich and creamy. The only thing I need to fix is that the crust was so crumbly it w...

ABSOLUTELY THE BEST!! I think I have tried every Key Lime Pie recipe on this site and this one is the best. Didn't change a thing. THANKS!

Yum! This is a great recipe and really simple. My only complaint was that I wished it looked a bit greener (it was more yellow-colored from the yolks). I serve it with some fresh whipped crea...

I really enjoyed this. It was very easy to make and the crust is one of the best I have ever had. Thank you.

Everyone who likes Key Lime Pie should make this recipe - even novice bakers. It's delicious and so easy to make. In the past, I always used a store-bought graham cracker crust. NEVER AGAIN!!! ...

Very rich, because the cream in the filling cuts the tartness. I enjoyed it, but we like ours tart.