Name: Phoenician's Key Lime Pie
Prep time: 20 min
Cook time: 20 min
Yield: 8
Ingredients: Toasted slivered almonds - ⅔ cup; Graham cracker crumbs - 1 cup; White sugar - ¼ cup; Salt - 1 pinch; Butter, melted - ¼ cup; Sweetened condensed milk - 1 (14 ounce) can; Cold heavy cream - ¾ cup; Egg yolks - 4 large; Grated lime zest - ½ teaspoon; Key lime juice - ½ cup

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Phoenician's Key Lime Pie

1. Toasted slivered almonds - ⅔ cup

2. Graham cracker crumbs - 1 cup

3. White sugar - ¼ cup

4. Salt - 1 pinch

5. Butter, melted - ¼ cup

6. Sweetened condensed milk - 1 (14 ounce) can

7. Cold heavy cream - ¾ cup

8. Egg yolks - 4 large

9. Grated lime zest - ½ teaspoon

10. Key lime juice - ½ cup

How to cook deliciously - Phoenician's Key Lime Pie

1. Stage

Preheat the oven to 350 degrees F (175 degrees C).

2. Stage

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.

3. Stage

Bake in the preheated oven until crust is golden brown, 10 to 13 minutes.

4. Stage

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.

5. Stage

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.