Desserts Pies Custard and Cream Pies Key Lime Pie Recipes Phoenician's Key Lime Pie 4.9 (250) 208 Reviews 51 Photos I hope you all enjoy this Key lime pie. When I moved from Lebanon to Florida in the spring of 1999, the famous Key lime pie was new to me. It was a friend's favorite dessert so I kept playing with the recipe to get that wow flavor. I now live in North Bay, Ontario, where we only get Key limes twice a year, so sometimes I substitute them with fresh lime juice. Submitted by Arlette Therese Abdallah Updated on July 8, 2024 Tested by Allrecipes Test Kitchen Tested by Allrecipes Test Kitchen The Allrecipes Test Kitchen staff are a team of culinary pros who make and vet recipes using only equipment you'd find in a home kitchen. Staff credentials vary but include training at the Culinary Institute of America; kitchen stints in fine dining restaurants; and countless hours in the test kitchen itself. Meet the Allrecipes Test Kitchen Save Rate Print Share Close Add Photo 51 51 51 51 Prep Time: 20 mins Cook Time: 25 mins Additional Time: 8 hrs Total Time: 8 hrs 45 mins Servings: 8 Yield: 1 (9-inch) pie Jump to Nutrition Facts Cook Mode (Keep screen awake) Ingredients 1x 2x 4x Oops! Something went wrong. Our team is working on it. Original recipe (1X) yields 8 servings Crust: ⅔ cup toasted slivered almonds 1 cup graham cracker crumbs ¼ cup white sugar 1 pinch salt ¼ cup butter, melted Key Lime Filling: 1 (14 ounce) can sweetened condensed milk ¾ cup cold heavy cream 4 large egg yolks ½ teaspoon grated lime zest ½ cup Key lime juice Directions Preheat the oven to 350 degrees F (175 degrees C). To make the crust: Pulse almonds in a food processor until finely ground, then pour into a medium bowl. Add graham cracker crumbs, sugar, and salt. Pour in melted butter and mix until evenly moistened. Press into a 9-inch pie plate. Bake in the preheated oven until crust is golden brown, 10 to 13 minutes. While crust is baking, make the filling: Beat condensed milk, cream, egg yolks, and lime zest in a large bowl until well combined. Whisk in lime juice, a little at a time, to thicken custard. Pour custard into pie crust. Bake until custard is set, about 15 minutes. Cool to room temperature on a wire rack, then cover loosely with plastic wrap and chill in the refrigerator for 8 hours to overnight. I Made It Print 443 home cooks made it! Nutrition Facts (per serving) 456 Calories 27g Fat 47g Carbs 9g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 8 Calories 456 % Daily Value * Total Fat 27g 34% Saturated Fat 13g 65% Cholesterol 165mg 55% Sodium 177mg 8% Total Carbohydrate 47g 17% Dietary Fiber 1g 4% Total Sugars 37g Protein 9g 17% Vitamin C 6mg 7% Calcium 195mg 15% Iron 1mg 6% Potassium 285mg 6% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.