Phoenician's Key Lime Pie Recipe
Ground toasted almonds spike the crust of this delicious pie.
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Thanks for the GREAT recipe! I had to toast my own almonds & hand squeeze a whole tree of key limes, but it was worth it. I took this on a hike with some friends and they all loved it and many wanted the recipe! (but will not ever carry a whole pie in a cooler up a hill ever again). I made extra crust; it is the best part of this type of pie; so it had a thick crust and a nice sprinking on the top.
The best Key Lime we have ever had...great with fresh key limes (from my neighbor's tree) or bottled key lime. I've made this four times in one month! It's that good! Going to try it with a lemon meringue.
This pie is amazing. I made this for my family first, it was gone by the end of the night (and there's only three of us). My mom then requested I make it for a lunch party, and she had people asking her about it for weeks. It is hands down the best key lime pie I've ever had, and is neither overly tangy or overly sweet. The almonds in the crust make this recipe. It balances the tanginess so smoothly. I also usually add a healthy sprinkling of the Bakers Blend from the Spice and Tea Exchange (which has cinnamon, nutmeg, ginger, allspice, cloves, cardamom, and star anise), and it gives a wonderful little kick of flavor to the crust.
To make this tart and creamy blue ribbon pie, egg yolks, lime juice and condensed milk are stirred together, poured into a graham cracker crust, and baked.
Freshly squeezed Key lime juice and zest add tart flavor to this authentic Key lime pie served with a whipped cream topping.
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