The Scoop
This Key Lime Pie uses almonds in the crust for a nutty twist, perfect for a sunny beach gathering.
It was the summer before my youngest headed off to college. We decided the best way to mark the transition was a beach gathering with close friends and family—the perfect send-off under the golden sun alongside waves and laughter. Someone suggested a dessert that would capture the essence of Florida’s zest for life without overshadowing the main course. It had to be something refreshing, reminiscent of our numerous family trips to the Keys. Out came my favorite recipe for Key Lime Pie.
The secret? I always add slivered, toasted almonds to the graham cracker crust for a nutty surprise. The almonds need to be finely ground, almost like a breadcrumb texture, to meld seamlessly. Also, when blending the custard, make sure to add the Key lime juice slowly. It thickens beautifully, creating a creamy finish that's both rich and tangy. Whipping the cream with a touch of zest gives the pie that final sunny note.
We sliced into the pie as the sun started to set. Each bite felt like a hug, a promise that though college was just around the corner, home would always taste like this. Let the pie chill thoroughly for that crisp, clean slice, and next time you need a slice of warmth, remember this bit of sunshine.
Ingredients
For the crust:
- 2/3 cup almonds, slivered, toasted
- 1 cup graham cracker crumbs
- 1/4 cup granulated sugar
- salt, to taste
- 1/4 cup butter, melted
For the Key lime filling:
- 1 (14-ounce) can sweetened condensed milk
- 3/4 cup heavy cream, cold
- 4 large egg yolks
- 1/2 teaspoon lime zest, grated
- 1/2 cup Key lime juice
Directions
- Preheat the oven to 350 degrees F.
- In the container of a food processor, add the almonds and process until finely ground.
- Transfer the almonds to a medium bowl.
- Add the graham cracker crumbs, the granulated sugar, and the salt to the ground almonds and stir to combine.
- Add the melted butter to the almond mixture and stir until evenly moistened.
- In an ungreased 9-inch pie plate, evenly press the crust mixture into the bottom and sides of the plate.
- Bake the crust until golden-brown, about 10-13 minutes.
- While the crust is baking, in a large bowl with an electric hand mixer, add the sweetened condensed milk, the cold heavy cream, the egg yolks, and the lime zest and beat until well-combined.
- A little at a time, add the lime juice to the custard mixture and whisk to combine until thickened.
- Evenly pour the custard mixture into the pre-baked crust.
- Bake until mostly set but still slightly jiggly in the middle, about 15 minutes.
- Transfer the pie from the oven to a wire rack and let it cool to room temperature.
- Loosely cover the pie with plastic wrap and place it in the refrigerator to chill for at least 8 hours and up to overnight.
- With a serrated knife, cut the pie into serving-size pieces and serve.
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