Sweet and tangy key lime filling, nestled in an almond graham cracker crust and topped with a generous helping of fresh whipped cream – the perfect Florida pie!
Everything about this pie screams
I don’t boast that often about the recipes I share on my blog, but this one is worth tooting my horn about juuuust a little bit.
When your husband tells you it’s the best version of his favorite pie that he’s ever had? Bragging rights, baby.
This pie is certainly not groundbreaking.
If you look up ‘key lime pie’ on Google, an endless amount of recipes will show up, many of them extremely similar to this one. Some might even be near identical.
Made with fresh key lime juice and lots of thick, sugary dairy, this pie filling is the bomb diggity. It’s not to sweet, nor too tart, and is brightened up further with lots and lots of lime zest.
Have we ever talked about how much I love citrus zest?? Ohmagah. Hopelessly devoted.
And there’s so much whipped cream on this thing that I couldn’t resist adding ‘cream pie’ to the title.
I wanted to pile even more on top just to mess with the ratio, but I ran out of heavy cream.
When you make it, do so knowing that there’s no such thing as too much whipped cream. Go crazy.
Oooh ooh! Brown butter almond graham cracker crust. We can’t forget that part. So very warm and toasty with a hint of cinnamon.
A slice of this with a cup of coffee, a glass of milk, or a shared bottle of wine…whatever beverage you choose, just make sure you have a good view of a bit of Florida while you enjoy it, and you might think you’ve ended up there.
- 1½ cups graham crackers
- ½ cup whole almonds
- ¼ cup granulated sugar
- 4 Tablespoons cinnamon
- 1 teaspoon kosher salt
- ½ cup (1 stick) unsalted butter, browned
- 2 cans sweetened condensed milk
- ½ cup sour cream
- ¾ cup key lime juice, fresh squeezed or store bought
- Zest of 1 lime, divided
- 2 cups heavy cream
- ¼ cup powdered sugar
- Preheat oven to 350 degrees F. Butter an 8- or 9-inch springform pan and set aside.
- In a food processor, combine graham cracker crumbs, almonds, sugar, cinnamon, and salt. Pulse to fine crumbs. Add melted brown butter and stir with a fork until combined. Pour crumbs into prepared pan and, using your fingers, press mixture evenly onto bottom and up the side about 1-inch.
- Bake crust for 15 minutes. Remove from oven and allow to cool completely.
- In a medium bowl, combine sweetened condensed milk, sour cream, lime juice, and 1 Tablespoon of lime zest. Mix well and pour into graham cracker crust.
- Bake 10-15 minutes at 350 degrees, not allowing the pie to brown. Turn off heat, crack oven door open, and allow pie to cool inside for 30 minutes before removing. Cool completely on countertop, then refrigerate at least 1 hour.
- In a clean bowl, whip cream and powdered sugar together to soft peaks. Spread on top of pie, garnish with remaining zest and lime wedges. Slice up and enjoy!!
We’ve got plenty more regional specialties for you to browse – do you see any that you recognize?
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Plus Rhubarb Steamed Pudding and Favorite Regional Recipes from Sunday Supper Movement
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