Ok y’all I’m just gonna say it, this is the best darn key lime pie ever. Certainly the best one I’ve ever had, and not to mention when I shared this with family and friends they all said without me asking that this was the best they’d ever had too…boom!
This recipe comes courtesy of one of my fabulous neighbors Patty who concocted this recipe with her mother years ago. She said they probably made 20+ different versions of this pie before they found just the right amount of awesome (my words, not hers).
The crust is absolutely the perfect mixture of graham crackers with the added bonus of almonds which I think just makes this crust, and the filling is the perfect amount of tartness and sweetness.
Y’all this pie was gone in a quick second, there is no having just one piece. I’m already planning on making a few of these my next cheat day, for reals y’all.
Thanks soo much to Patty for being nice enough to share this with me. This is too easy and too darn delicious not to make, so what are you waiting for? 🙂
First graham cracker crumbs into the bowl…
now the chopped up almonds…
the sugar…
and the butter…
all mixed up…
into your pie plate…
egg yolks in the bowl…
mix, mix, mix then slightly thickened and lighter in color…
with the sweetened condensed milk added…
somebody was looking too pretty while hoping for some pie…
now slowly add the key lime juice…
into your cooled crust…
bake, bake, bake…
and enjoy! Trust me you will! 😀
- 1 Cup of Graham Cracker Crumbs.
- 1/4 Cup of Granulated Sugar.
- 1/4 Cup of Finely Chopped Sliced Almonds.
- 1/3 Cup of Butter, Melted.
- 9" Glass Pie Plate.
- 6 Egg Yolks.
- 1 (14 Ounce) Can of Sweetened Condensed Milk.
- 2/3 Cup of Fresh Key Lime Juice ( I used 'Nellie & Joes' bottled juice).
- 2 Cups of Heavy Whipping Cream.
- 1/4 Cup of Granulated Sugar.
- Preheat your oven to 375 degrees F.
- Place all ingredients in a bowl and blend well.
- Evenly press into glass pie plate.
- Bake for 8 minutes, remove from oven and let cool completely (I stuck mine in the fridge to speed up the cooling process).
- Reduce oven temperature to 350 degrees F.
- With a handheld or stand mixer with paddle attachment beat the egg yolks until thick and light colored.
- Now add your sweetened condensed milk and blend in.
- Now slowly blend in your lime juice.
- Pour your filling into your cooled crust and bake at 350 degrees F. for 20-25 minutes (I took mine out at 22 minutes) or until the top is dry to the touch.
- Let cool to room temperature and refrigerate for at least 2 hours before serving.
- In a chilled bowl (preferably) using a whisk or whisk attachment, place your cold heavy whipping cream and sugar.
- Continue to whisk until thickened, light and fluffy.
- I used a Wilton disposable bag and open star tip to pipe the whipped topping.
- You could certainly juice about a million key limes, but I cheated and used the bottled kind.
- I bought pre-sliced almonds, then used a hand chopper to finely chop them.
YUM!!!!!!!!!!!!!!!!!
How beautiful. Your pictures make it looks so EASY!
Thank you soo much! I promise it is easy, trust me I don’t do complicated stuff 🙂 -Holly
Holly
I am so glad you liked our pie ! and thank you for sharing a piece with us. . . . . it was just as delicious with bottled key lime juice as it was using key limes from the tree in Mother’s back yard in Delray Beach Florida.
No, thank you guys! 🙂 Soo glad it was just as good with bottled juice, I definitely had my concerns.
I was fortunate enough to drop by with April (Holly’s sister) the day she was preparing this. Everything about this pie was just amazing. The texture was just right, and the flavour was done just right. No extremes there, but just that right taste that your tastebuds will appreciate most.
Definitely recommend this for anyone who likes lime-related food (or pies in general).
Thanks so much Michel! Really glad you liked it, especially since it was the first one you’d ever had 🙂
Wow!!! What a beautiful cake!
Thank you so much!! 🙂