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Prep Time: 25 Minutes Cook Time: 575 Minutes |
Ready In: 600 Minutes Servings: 8 |
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An almond-spiked crust and twice the amount of filling you'd find in most Key lime pies are the secret here. Ingredients:
7 (5-by 2 1/2-inch) graham crackers, broken into small pieces |
3/4 cup sliced or slivered almonds |
1/4 cup sugar |
1/2 stick unsalted butter, melted |
2 (14-ounce) cans sweetened condensed milk |
grated zest of 2 key limes |
1 cup fresh key lime juice (from about 2 pounds fresh key limes) |
4 large egg yolks |
accompaniment: sweetened whipped cream |
Directions:
1. Make crust: Preheat oven to 350°F with rack in middle. Butter a 9-inch pie plate.
2. Pulse together graham crackers, almonds, and sugar in a food processor until finely ground. Transfer to a bowl and stir in butter. Press crumb mixture evenly onto bottom and up side of pie plate. Bake until lightly browned, 8 to 10 minutes. Cool completely. (Leave oven on.)
3. Make filling and bake pie: Gently whisk together filling ingredients in a medium bowl until smooth and pour into crust. Bake until just set in center, 15 to 20 minutes.
4. Cool completely (filling will set as it cools). Chill pie, loosely covered, at least 8 hours.
5. Cooks' note: Pie can be chilled up to 2 days.
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