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

Scale

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

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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.