Description
Ever craved a dessert that’s the perfect blend of creamy, tangy, and sweet with a nutty, crunchy crust? Phoenician’s Key Lime Pie is that tropical escape in every bite, featuring a zesty Key lime filling nestled in a buttery almond-graham crust. Inspired by the classic Key lime pie, this version elevates the experience with toasted almonds for a unique twist.
Ingredients
For the Crust:
- ⅔ cup toasted slivered almonds: Adds a nutty, crunchy element to the crust.
- 1 cup graham cracker crumbs: Provides the classic, slightly sweet base.
- ¼ cup white sugar: Sweetens the crust and helps it crisp up.
- 1 pinch salt: Enhances the flavors.
- ¼ cup butter, melted: Binds the crust for a buttery, cohesive texture.
For the Key Lime Filling:
- 1 (14-ounce) can sweetened condensed milk: Creates a sweet, creamy base.
- ¾ cup cold heavy cream: Adds richness and a velvety texture.
- 4 large egg yolks: Provide structure and a custard-like consistency.
- ½ teaspoon grated lime zest: Intensifies the citrus flavor.
- ½ cup Key lime juice: Delivers the signature tart, tropical taste.
Why These Ingredients Matter
- Key Lime Juice: The star of the filling, offering a brighter, more tart flavor than regular limes.
- Toasted Almonds: Add a nutty, toasty depth to the crust, elevating it beyond standard graham crackers.
- Sweetened Condensed Milk: Balances the tartness and creates a smooth, creamy filling.
- Egg Yolks: Help the filling set into a sliceable custard.
Substitutions and Variations
- Key Lime Juice: Use regular lime juice if Key limes aren’t available, or bottled Key lime juice for convenience.
- Almonds: Swap with pecans or walnuts, or omit for a nut-free crust (increase graham crumbs to 1 ⅓ cups).
- Graham Crackers: Replace with crushed vanilla wafers or gingersnaps for a different flavor.
- Heavy Cream: Substitute with half-and-half for a lighter filling, though it may be less rich.
- Vegan Option: Use coconut condensed milk, a vegan egg yolk substitute (like aquafaba), plant-based cream, and vegan butter.
- Gluten-Free: Use gluten-free graham crackers or almond flour for the crust
Instructions
Step 1: Preheat and Prep
- Preheat your oven to 350°F (175°C).
- Toast ⅔ cup slivered almonds in a dry skillet over medium heat for 3-5 minutes, stirring frequently, until golden and fragrant. Let cool.
Tip: Watch the almonds closely while toasting to prevent burning.
Step 2: Make the Crust
- Pulse the toasted almonds in a food processor until finely ground.
- In a medium bowl, combine the ground almonds, 1 cup graham cracker crumbs, ¼ cup white sugar, and a pinch of salt.
- Pour in ¼ cup melted butter and mix until evenly moistened.
- Press the mixture firmly and evenly into the bottom and sides of a 9-inch pie plate.
Tip: Use the bottom of a measuring cup to press the crust for a smooth, even layer.
Step 3: Bake the Crust
- Bake the crust for 10-13 minutes, until golden brown and set.
- Remove from the oven and let cool slightly while preparing the filling.
Tip: A golden crust adds flavor and ensures it stays crisp under the filling.
Step 4: Prepare the Key Lime Filling
- In a large bowl, beat 1 (14-ounce) can sweetened condensed milk, ¾ cup cold heavy cream, 4 large egg yolks, and ½ teaspoon grated lime zest until well combined.
- Gradually whisk in ½ cup Key lime juice, a little at a time, to thicken the custard and ensure a smooth texture.
Tip: Add the lime juice slowly to prevent curdling and whisk until fully incorporated.
Step 5: Bake the Pie
- Pour the filling into the baked crust, spreading it evenly.
- Bake for 15 minutes, or until the custard is set but still slightly jiggly in the center.
Tip: Check at 13 minutes to avoid overbaking; the filling should be set but not browned.
Step 6: Cool and Chill
- Remove the pie from the oven and cool to room temperature on a wire rack, about 1-2 hours.
- Cover loosely with plastic wrap and chill in the refrigerator for 8 hours or overnight to fully set.
Tip: Chilling overnight ensures clean slices and allows the flavors to meld.
Step 7: Serve
- Slice into 8 wedges and serve chilled, optionally garnished with whipped cream or extra lime zest.
Tip: Use a sharp knife dipped in hot water for clean cuts through the creamy filling.