![Phoenician's Key Lime Pie](https://cdn.statically.io/img/www.allrecipes.com/thmb/h0gF23dC2MQe_ASLYnqxpykrAvI=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/141258-phoenicians-key-lime-pie-dragonflydays-4x3-5469feda1ea9421b921b5f954c3f0116.jpg)
Ingredients
Crust:
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⅔ cup toasted slivered almonds
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1 cup graham cracker crumbs
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¼ cup white sugar
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1 pinch salt
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¼ cup butter, melted
Key Lime Filling:
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1 (14 ounce) can sweetened condensed milk
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¾ cup cold heavy cream
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4 large egg yolks
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½ teaspoon grated lime zest
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½ cup Key lime juice
Directions
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Preheat the oven to 350 degrees F (175 degrees C).
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To make the 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.
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Bake in the preheated oven until crust is golden brown, 10 to 13 minutes.
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While crust is baking, make the 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.
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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.
Nutrition Facts (per serving)
456 | Calories |
27g | Fat |
47g | Carbs |
9g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 8 | |
Calories 456 | |
% Daily Value * | |
Total Fat 27g | 34% |
Saturated Fat 13g | 65% |
Cholesterol 165mg | 55% |
Sodium 177mg | 8% |
Total Carbohydrate 47g | 17% |
Dietary Fiber 1g | 4% |
Total Sugars 37g | |
Protein 9g | 17% |
Vitamin C 6mg | 7% |
Calcium 195mg | 15% |
Iron 1mg | 6% |
Potassium 285mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.