"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!!" — Phoenician Gourmet
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toasted slivered almonds
graham cracker crumbs
1 (14 ounce) can
sweetened condensed milk
key lime juice
cold heavy cream
grated lime zest
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 saying this recipe will probably take its place. First of all, the crust -the ground, toasted almonds take it to way beyond the ordinary. And then there's the filling - SO extra creamy! The heavy cream was a beautiful addition not only in taste, but its addition makes for a more substantial pie than others, filling the pie plate nicely. The combination of the novel ingredients of almonds and cream make for one, extraordinarily good Key Lime Pie, and with the perfect degree of lime flavor! As the first reviewer of this recipe, I can only strongly encourage others to give it a try! I can't imagine you'd be sorry! Edited 8/7/2011 - I use 1-1/2 tsp. grated lime zest rather than just 1/2 tsp. - perfect.
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, i like my limes fresh, I have frozen lemon and limes and oranges for years. and just as good as the day I got them.
From Peyton in Mississauga
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 was done in under ten minutes and my pie was done in just under fifteen minutes. You HAVE to try this pie. It's excellent.
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 was difficult to serve but it was so good I still have to give it 5 stars. Next time I'll take some of the leftover egg whites, whisk them with a fork for a few seconds and brush the egg wash onto the pie shell before baking. I've done that in the past with perfect results.
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 cream to balance the tartness. I've made it with bottled key lime juice and fresh squeezed limes. Also, we only chilled it for two hours and it was fine :)
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!!! The crust is so easy to make and the difference in taste is remarkable. The cream is definitely a secret ingredient that changes the recipe from good to great. I thought the lime flavor was perfect, following this recipe exactly. Anyone who likes a strong lime flavor might want to add more juice. I used bottled key lime juice; can't easily get the key limes in Boston.
Very rich, because the cream in the filling cuts the tartness. I enjoyed it, but we like ours tart.
* Percent Daily Values are based on a 2,000 calorie diet.
Phoenician's Key Lime Pie
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 242
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