Phoenician's Key Lime Pie When I moved from Lebanon to Florida spring of 1999, I brought with me my love for cooking and search for new recipes. The famous key lime pie was new to me. It was a friend’s best dessert, and he used to buy it from Costco every time we go for shopping. I tasted the pie at several places, but they were missing that wow flavor. I kept playing with the recipe, and the right flavor is found. I live now in North Bay, Ontario, and we only get the Key Limes twice a year, so sometimes I substitute with fresh lime juice. I hope you all enjoy!!

prep: 20 mins cook: 25 mins additional: 10 hrs total: 10 hrs 45 mins Servings: 8 Yield: 1 – 9 inch pie


  • ⅔ cup toasted slivered almonds
  • 1 cup graham cracker crumbs
  • ¼ cup white sugar
  • 1 pinch salt
  • ¼ cup butter, melted
  • 4 egg yolks
  • 1 (14 ounce) can sweetened condensed milk
  • ½ cup key lime juice
  • ¾ cup cold heavy cream
  • ½ teaspoon grated lime zest


    Step 1

    Preheat an oven to 350 degrees F (175 degrees C).

    Step 2

    Pulse the almonds in a food processor until finely ground. Combine the almonds with the graham cracker crumbs, sugar, and salt. Pour in the melted butter and mix until evenly moistened. Press into a 9-inch pie plate.

    Step 3

    Bake the crust in the preheated oven until golden brown, 10 to 13 minutes.

    Step 4

    While the crust is baking, beat the egg yolks in a bowl with the condensed milk, cream, and lime zest. Whisk in the lime juice a little at a time to thicken the custard. Pour the custard into the pie crust and return to the oven.

    Step 5

    Bake in the oven for 15 minutes to help the custard begin to set. Cool to room temperature on a wire rack before covering loosely with plastic wrap and refrigerating overnight.

Nutrition Facts

Per Serving: 456 calories; protein 8.7g; carbohydrates 47.3g; fat 26.9g; cholesterol 164.9mg; sodium 177.3mg.


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