Prep Time::20 mins
Cook Time::25 mins
Additional Time:: 8 hrs
Total Time:: 8 hrs 45 mins
Servings::8
Yield::1 (9-inch) pie
Ingredients
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Crust:
⅔ cup toasted slivered almonds
1 cup graham cracker crumbs
¼ cup white sugar
1 pinch salt
¼ cup butter, melted
Key Lime Filling:
1 (14 ounce) can sweetened condensed milk
¾ cup cold heavy cream
4 large egg yolks
½ teaspoon grated lime zest
½ cup Key lime juice
Directions
Preheat the oven to 350 degrees F (175 degrees C).
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.
Bake in the preheated oven until crust is golden brown, 10 to 13 minutes.
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.
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.