This Key Lime Pie has lots of tangy pie filling made with sweetened condensed milk and lime juice. It is a perfect cooling summer dessert!
You will love this Key lime pie! It has an almond crust and a generous amount of pie filling. It is different from traditional Key lime pie recipes because it uses whole eggs instead of just egg yolks. Does the change in eggs alter the taste? Not at all. It is sweet, tart, and delicious!
Almond Crust for Key Lime Pie
The almond flour crust is made with brown sugar and butter and then spread in a pie dish. First, spray the dish with cooking spray. Then add the prepared crust mixture to it, tamping it into the bottom and up the sides.
Change the Crust to Suit Your Taste
You can change the crust using graham crackers instead of almond flour (or almond meal). Just substitute an equal amount of graham cracker crumbs for the almond flour.
Lime Juice
The key to outstanding taste is using freshly-squeezed lime juice instead of bottled juice. And if Key limes are unavailable, regular limes will work just fine. Just don’t tell anyone, and they won’t know the difference!
Eggs
The secret to a smooth filling is to beat the eggs very well. The best way to do this is with a blender before adding them to the batter. This way, the filling is smooth, and you won’t find flecks of cooked egg in the finished pie.
Gluten-Free Key Lime Pie
This pie is naturally gluten-free with its almond crust. To keep the filling gluten-free, use full-fat cream cheese so there are no hidden additives. Also, be sure to check food labels to make sure you are using brands without gluten.
Baking Key Lime Pie
To keep the crust from over-browning, use a pie ring or make one from aluminum foil. Place the pie ring on the crust before baking the filling.
Cooling
Let this pie cool after it comes out of the oven. Then place it in the refrigerator for about 4 hours to chill it. Serve it cold. Enjoy!
Other Lime Recipes You Might Like
If you like this recipe, here are other recipes to try. Click on each name to link to the recipe.
- Chocolate Lime Pie
- Jalapeno Limeade
- Lime Sherbet Punch
- Blackberry Lime Tarts
- Honey Lime Salad with Chicken
| Prep Time | 20 minutes |
| Cook Time | 23 minutes |
| Passive Time | 4 hours |
| Servings |
servings
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- 1 1/4 cups almond flour
- 1/4 cup brown sugar, firmly packed
- 1/4 teaspoon salt
- 1/4 cup unsalted butter, melted
- 3 1/2 cups sweetened condensed milk (about 3 14-ounce cans)
- 1 cup Key lime juice, freshly squeezed (or use freshly squeezed regular lime juice)
- 2 large eggs, beaten in blender
Ingredients
Crust Ingredients
Filling Ingredients
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- Preheat oven to 350 degrees Fahrenheit.
- In a medium bowl, mix together the almond flour, brown sugar, and salt. Mix well. Pour in the melted butter and stir until well blended.
- Place the crust mixture into a 9-inch greased pie dish. Press and tamp the crust into the bottom and up the sides of the pie dish using a small smooth-bottomed cup.
- Bake for 8 minutes or until lightly browned. Remove from the oven and cool completely.
- Preheat the oven to 350 degrees Fahrenheit.
- Using a food processor or blender, blend the eggs until smooth. This step is necessary so that the filling ends up very creamy and smooth.
- In a mixing bowl, pour in the condensed milk, lime juice, and eggs. Using a whisk or mixer, beat the mixture until well blended. Be careful not to over blend.
- Pour the mixture into the cooled crust. Place a pie ring or aluminum foil ring around the crust to keep it from over-browning.
- Bake for 15 minutes until set and only slightly jiggly in the middle. If necessary, cook for 5 minutes more. Cool and then place the pie in the refrigerator for about 4 hours. Serve chilled. Garnish with whipped cream or lime slices.
Substitution
You can make this crust with graham cracker crumbs.ย Substitute 1ยผ cups of crushed graham cracker crumbs for the almond flour.
Cooling Pie
If in a hurry, cool the cooked crust for a few minutes and then place it on a potholder in the freezer for 10 or 15 minutes.