PHOENICIAN'S KEY LIME PIE

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Phoenician's Key Lime Pie image

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!!

Provided by Arlette Therese Abdallah

Categories     Desserts     Pies     Custard and Cream Pie Recipes     Key Lime Pie Recipes

Time 10h45m

Yield 8

Number Of Ingredients 10

⅔ cup toasted slivered almonds
1 cup graham cracker crumbs
¼ cup white sugar
1 pinch salt
¼ cup butter, melted
4 egg yolks
1 (14 ounce) can sweetened condensed milk
½ cup key lime juice
¾ cup cold heavy cream
½ teaspoon grated lime zest

Steps:

  • 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.

Nutrition Facts : Calories 455.5 calories, Carbohydrate 47.3 g, Cholesterol 164.9 mg, Fat 26.9 g, Fiber 1.2 g, Protein 8.7 g, SaturatedFat 12.9 g, Sodium 177.3 mg, Sugar 36.6 g

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