Imagine a dessert that transports you to the sunny shores of Florida with just one bite - our Key Lime Pie with Almond Crumb Crust is exactly that magical culinary journey! This isn't just another pie; it's a creamy, tangy masterpiece that combines the zesty brightness of key limes with a rich, nutty almond crust that will make your dessert lovers swoon. Whether you're a seasoned baker or a curious kitchen adventurer, this recipe promises to elevate your dessert game and impress even the most discerning palates.
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: American
Serves: 8 servings
Ingredients
- 1 1/2 cups almond flour
- 1/4 cup unsalted butter, melted
- 2 tablespoons sugar
- 1/4 teaspoon salt
- 4 large egg yolks
- 1 can (14 oz) sweetened condensed milk
- 1/2 cup fresh key lime juice
- 1 tablespoon lime zest
- Whipped cream for serving
Instructions
- Preheat your oven to 350°F (175°C). This will ensure that your crust bakes evenly and becomes golden brown.
- In a medium mixing bowl, combine 1 1/2 cups of almond flour, 2 tablespoons of sugar, and 1/4 teaspoon of salt. Mix these dry ingredients together until well combined.
- Pour in 1/4 cup of melted unsalted butter into the dry mixture. Use a fork or your fingers to mix until the mixture resembles wet sand and holds together when pressed.
- Transfer the almond flour mixture into a 9-inch pie dish. Press the mixture firmly into the bottom and up the sides of the dish to form an even crust. Make sure to compact it well to avoid crumbling.
- Bake the almond crumb crust in the preheated oven for about 10-12 minutes or until it is lightly golden. Remove from the oven and let it cool while you prepare the filling.
- In a large mixing bowl, whisk together 4 large egg yolks until they are smooth and slightly thickened. This will help to incorporate air into the filling.
- Add the can of sweetened condensed milk to the egg yolks and continue whisking until fully combined and smooth.
- Pour in 1/2 cup of fresh key lime juice and 1 tablespoon of lime zest into the mixture. Whisk thoroughly until everything is well combined and the filling is smooth.
- Pour the key lime filling into the cooled almond crust, spreading it evenly with a spatula.
- Bake the pie in the oven for an additional 15-20 minutes, or until the filling is set but still slightly jiggly in the center. Be careful not to overbake.
- Once baked, remove the pie from the oven and allow it to cool at room temperature for about 10-15 minutes.
- After it has cooled, refrigerate the pie for at least 2 hours to allow it to set completely.
- Before serving, top the pie with whipped cream. You can either spread it on top or pipe it decoratively around the edges.
- Slice the pie into 8 servings and enjoy your delicious Key Lime Pie with Almond Crumb Crust!
Tips
- Use fresh key lime juice whenever possible - it makes a world of difference in flavor compared to bottled juice.
- Ensure your ingredients are at room temperature for smoother mixing and better texture.
- Don't overbake the filling - it should still have a slight jiggle in the center when you remove it from the oven.
- Chill the pie thoroughly before serving to help it set and enhance the flavor.
- For an extra touch of elegance, garnish with thin lime slices or lime zest before serving.
- If key limes are hard to find, regular lime juice works as a perfect substitute.
- Use a kitchen torch or broiler to lightly brown the whipped cream topping for added visual appeal.
Nutrition Facts
Calories: 380kcal
Carbohydrates: 25g
Protein: 9g
Fat: 30g
Saturated Fat: 12g
Cholesterol: 160mg
