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.

Thanks for the GREAT recipe! I had to toast my own almonds & hand squeeze a whole tree of key limes, but it was worth it. I took this on a hike with some friends and they all loved it and many wanted the recipe! (but will not ever carry a whole pie in a cooler up a hill ever again). I made extra crust; it is the best part of this type of pie; so it had a thick crust and a nice sprinking on the top.

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

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!