Key Lime Pie with Almond Crumb Crust

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Top-ranked recipe named "Key Lime Pie with Almond Crumb Crust"

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Try this Key Lime Pie with Almond Crumb Crust recipe, or contribute your own. "Butter" and "April" are two tags used to describe Key Lime Pie with Almond Crumb Crust.


Ingredients

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1/3 c Sugar
2/3 c almonds; Blanched, toasted
; cooled completely and ground fine in a food processor
1/4 c unsalted butter
1/4 c Sugar
3 lg Eggs; separated, the whites at room temperature
1 14-oz cn sweetened condensed milk
FOR THE CRUST
1 c Zweiback crumbs; or graham
1/2 c Key lime juice; (available at specialty food shops) or fresh lime juice

Original recipe makes 1

Servings  

Preparation

Make the crust: In a bowl combine well the crumbs, the almonds, the butter, and the sugar, press the mixture onto the bottom and side of a 10-inch pie plate, and bake the shell in the middle of a preheated 350°F. oven for 10 minutes, or until it is browned lightly. Let the shell cool on a rack. In a large bowl beat the yolks with the condensed milk and stir in the lime juice, a little at a time, stirring to combine the filling well. Spoon the filling into the shell and chill the pie for 1 hour. In a bowl beat the egg whites with a pinch of salt until they hold soft peaks, add the sugar, beating, 1 tablespoon at a time, and beat the meringue until it holds stiff peaks. Spread the meringue over the filling and bake the pie in the middle of a preheated 350°F. oven for 15 minutes, or until the meringue is just golden. Chill the pie for 2 hours. Gourmet April 1990

Calories Per Serving: 6500 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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