Phoenician's Key Lime Pie
Serves: 2
Terence Turner
1 January 1970
Based on User reviews:
58
Spice
47
Sweetness
51
Sourness
35
mins
Prep time (avg)
5.8
Difficulty
Ingredients:
1 cup
Graham Cracker Crumb1 cup
White Sugar1 pinch
Salt1 cup
Butter (melted)1 cup
Key Lime Juice3 cup
Heavy Cream (cold)Directions:
1
Preheat an oven to 350 degrees F (175 degrees C)
2
Pulse the almonds in a food processor until finely ground
3
Combine the almonds with the graham cracker crumbs, sugar, and salt
4
Pour in the melted butter and mix until evenly moistened
5
Press into a 9-inch pie plate
6
Bake the crust in the preheated oven until golden brown, 10 to 13 minutes
7
While the crust is baking, beat the egg yolks in a bowl with the condensed milk, cream, and lime zest
8
Whisk in the lime juice a little at a time to thicken the custard
9
Pour the custard into the pie crust and return to the oven
10
Bake in the oven for 15 minutes to help the custard begin to set
11
Cool to room temperature on a wire rack before covering loosely with plastic wrap and refrigerating overnight