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Key Lime Pie how to | the crust is amazing! | NoBiggie.net
Key Lime Pie

Sweet and Tart key lime pie with a delicious candied almond graham cracker crust.

Author: Kami | NoBiggie.net
For the Crust:
  • 7 tablespoons butter melted
  • 1 1/2 cups graham cracker crumbs (about 11 graham crackers)
  • 1/2 cup toasted candied slivered almonds
  • 1/2 cup almonds slivered
  • 1 tablespoon butter
  • 2 tablespoon brown sugar
For the Pie Filling:
  • 1 14oz. can sweetened condensed milk
  • 1/2 cup lime juice (approx 3 medium sized limes)
  • 2 teaspoon grated lime zest (from 1 1/2 medium sized limes)
  • 2 egg yolks (this is why it is baked)
For the Whipped Cream Topping:
  • 1 cup heavy cream whipped to stiff peaks
  • 3 tablespoons powdered sugar
  1. Preheat oven to 350.
  2. To make candied almonds, toast the almonds in a dry skillet set to a medium heat for about 5 minutes, moving them about to avoid burning. Once they're slightly golden brown, add butter. Stir and cover all almonds with the butter as it melts. Add the brown sugar and let cook for a few minutes on a medium heat. Remove from heat and set aside to cool.

  3. For the Crust, combine ingredients and place in the blender to create crumbs. Melt the butter and add to the crumbs. Place the toasted almonds/graham cracker crumbs into your buttered pie plate and press down firmly. Bake at 350 for 5-7 minutes. Out of the oven, let the crust cool.

  4. For the filling, in a medium sized bowl combine all the pie filling ingredients and then pour into the baked graham cracker crust. Bake at 350 for 15 minutes. Remove from the oven and let cool for a while before putting it into the fridge to set overnight.

  5. To make the whipped cream, add the powdered sugar and whip until stiff peaks. You can put a big dollop of cream in the middle of your pie, or use a wide tip and a ziploc bag to pipe on the swirls of whipped cream.