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Extraordinarily good key lime pie
I used to buy key lime pies but then I started making them and playing with the recipe until I got the flavour completely right. I think this is an extraordinarily good key lime pie! I hope you enjoy it.
Ingredients
Serves: 8
- Base
- 70g flaked almonds, toasted
- 225g digestive biscuits, crushed
- 50g caster sugar
- 1 pinch salt
- 55g butter, melted
- Filling
- 4 egg yolks
- 1 (400ml) tin sweetened condensed milk
- 120ml lime juice
- 180ml cold double cream
- 1/2 teaspoon grated lime zest
Method
Prep:20min ›
Cook:25min ›
Extra time:10hr chilling ›
Ready in:10hr45min
- Preheat an oven to 180 C / Gas 4.
- Pulse the almonds in a food processor until finely ground. Combine the ground almonds with the biscuit crumbs, sugar and salt. Pour in the melted butter and mix until evenly moistened. Press into a 23cm pie dish.
- Bake the base in the preheated oven until golden brown, 10 to 13 minutes.
- While the base 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 filling; pour on top of the biscuit base and return to the oven.
- Bake in the oven for 15 minutes or until the filling is set. Cool to room temperature on a wire rack before covering loosely with cling film and refrigerating overnight.
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Reviews & ratings
Average global rating:
(202)
Reviews in English (163)
Phoenician Gourmet, you have outdone yourself and this pie absolutely deserves to be titled after you! I have my favorite Key Lime Pie recipe that I have been using for years, and I don't mind saying this recipe will probably take its place. First of all, the crust -the ground, toasted almonds take it to way beyond the ordinary. And then there's the filling - SO extra creamy! The heavy cream was a beautiful addition not only in taste, but its addition makes for a more substantial pie than others, filling the pie plate nicely. The combination of the novel ingredients of almonds and cream make for one, extraordinarily good Key Lime Pie, and with the perfect degree of lime flavor! As the first reviewer of this recipe, I can only strongly encourage others to give it a try! I can't imagine you'd be sorry! Edited 8/7/2011 - I use 1-1/2 tsp. grated lime zest rather than just 1/2 tsp. - perfect. - 01 Jul 2009 (Review from Allrecipes US | Canada)
Fantastic recipe, when key limes are in season, stock up on them, just put in freezer and they are good for about a year, when needed, just take out what you need, better than the bottle stuff, i like my limes fresh, I have frozen lemon and limes and oranges for years. and just as good as the day I got them. From Peyton in Mississauga - 02 May 2011 (Review from Allrecipes US | Canada)
If there were an option for more than five stars, I don't know if I'd ever stop. The best key lime pie I've ever had. EVER. The toasted almonds and refrigerating overnight is a must. My crust was done in under ten minutes and my pie was done in just under fifteen minutes. You HAVE to try this pie. It's excellent. - 23 Oct 2010 (Review from Allrecipes US | Canada)