Phoenician's Key Lime Pie
Recipe by Arlette Therese Abdallah from allrecipes.com
Dessert 9 Hr. 45 Mins.
Ingredients
8
8 servings
- •0.66666668653488 cup toasted slivered almonds
- •1 cup graham cracker crumbs
- •0.25 cup white sugar
- •1 pinch salt
- •0.25 cup butter, melted
- •1 (14 ounce) can sweetened condensed milk
- •0.75 cup cold heavy cream
- •4 large egg yolks
- •0.5 teaspoon grated lime zest
- •0.5 cup Key lime juice
Instructions
- Preheat the oven to 350 degrees F (175 degrees C).
- Make crust: Pulse almonds in a food processor until finely ground, then pour into a medium bowl. Add graham cracker crumbs, sugar, and salt. Pour in melted butter and mix until evenly moistened. Press into a 9-inch pie plate.
- Bake in the preheated oven until crust is golden brown, 10 to 13 minutes.
- While crust is baking, make filling: Beat condensed milk, cream, egg yolks, and lime zest in a large bowl until well combined. Whisk in lime juice, a little at a time, to thicken custard. Pour custard into pie crust.
- Bake until custard is set, about 15 minutes. Cool to room temperature on a wire rack, then cover loosely with plastic wrap and chill in the refrigerator for 8 hours to overnight.
Nutritional Facts
Per 8 servings
- Calories: 456
- Carbohydrate: 47g
- Fat: 27g
- Fiber: 1g
- Protein: 9g
- Sugar: 37g
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