You will love this Key lime pie! Made with an almond crust, this pie has a cup of lime juice and a generous amount of pie filling. Different from traditional recipes that only call for egg yolks, this pie is made with 2 whole eggs. Does the change in eggs alter the taste? Not at all. It is sweet, tart and delicious! Click here to jump to the recipe.
The almond flour crust, made with brown sugar, is easy to spread out with a small measuring cup. Tamp it into the bottom of the pie dish and then up the sides of the dish. Spray the pie dish with cooking spray before tamping out the crust and the pie slices will be easy to remove when serving.
The key to outstanding taste is the freshly-squeezed lime juice instead of bottled juice. And if Key limes are unavailable, regular limes will work just fine.
Beat the eggs in a blender before adding them to the batter. This step makes for a smooth and creamy batter so there will be no cooked egg flecks in the finished pie.