READY IN ABOUT 11 hrs

Phoenician's Key Lime Pie

Read Reviews (45)

"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

Directions

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

Kitchen-Friendly View

PREP 20 mins
COOK 25 mins
READY IN 10 hrs 45 mins

Reviews More Reviews

Aug 07, 2011

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.

—naples34102

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May 02, 2011

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

—Peyton

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58 Ratings

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Oct 27, 2010

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.

—Sarah Jo

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May 30, 2011

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.

—MichelleCarver

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Sep 22, 2011

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!

—MOMARTIN

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Apr 13, 2013

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

—marljong

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Dec 06, 2011

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 :)

—Brook

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Aug 03, 2009

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.

—Jane

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Nutrition

Calories
456 kcal
23%

Carbohydrates
47.3 g
15%

Cholesterol
165 mg
55%

Fat
26.9 g
41%

Fiber
1.2 g
5%

Protein
8.7 g
17%

Sodium
226 mg
9%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Phoenician's Key Lime Pie

Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories: 456
Calories from Fat: 242

% Daily Value *
Total Fat 26.9g 41 %
Saturated Fat 12.9g 65 %
Cholesterol 165mg 55 %
Sodium 226mg 9 %
** Potassium 285mg 8 %
Total Carbohydrates 47.3g 15 %
Dietary Fiber 1.2g 5 %
Protein 8.7g 17 %
Sugars 36.6g
Vitamin A 15 %
** Vitamin C 11 %
Calcium 24 %
Iron 11 %
** Thiamin 6 %
** Niacin 14 %
** Vitamin B6 5 %
** Magnesium 16 %
** Folate 13 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.