Phoenician's Key Lime Pie

Method

1. 1

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

2. 2

   To make the 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.

3. 3

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

4. 4

   While crust is baking, make the 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.

5. 5

   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.

Nutrition

calories

456 kcal

fatContent

27 g

fiberContent

1 g

sugarContent

37 g

sodiumContent

177 mg

proteinContent

9 g

cholesterolContent

165 mg

carbohydrateContent

47 g

saturatedFatContent

13 g

unsaturatedFatContent

0 g

Indicative values from the source, for the original recipe.

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