Kay’s Klassic Key Lime is always a winner after dinner! Key lime is a klassic… ahem, classic, for a reason; the tropical tartness and sunny sweetness is such a breeze to whip up! A creamy, pale-yellow filling is baked into a deliciously nutty and buttery graham cracker crust for one amazing pie! Other pies don’t hold a stick to Kay’s Klassic Key Lime. She’s making the klassics cool again!

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

Step 1 –Preheat the oven to 350 degrees F.

Step 2 –In the container of a food processor, add the almonds and process until finely ground.

Step 3 –Transfer the almonds to a medium bowl.

Step 4 –Add the graham cracker crumbs, the granulated sugar, and the salt to the ground almonds and stir to combine.

Step 5 –Add the melted butter to the almond mixture and stir until evenly moistened.

Step 6 –In an ungreased 9-inch pie plate, evenly press the crust mixture into the bottom and sides of the plate.

Step 7 –Bake the crust until golden-brown, about 10-13 minutes.

Step 8 –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.

Step 9 –A little at a time, add the lime juice to the custard mixture and whisk to combine until thickened.

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Step 10 –Evenly pour the custard mixture into the pre-baked crust.

Step 11 –Bake until mostly set but still slightly jiggly in the middle, about 15 minutes.

Step 12 –Transfer the pie from the oven to a wire rack and let it cool to room temperature.

Step 13 –Loosely cover the pie with plastic wrap and place it in the refrigerator to chill for at least 8 hours and up to overnight.

Step 14 –With a serrated knife, cut the pie into serving-size pieces and serve.