Preheat the oven to 375° and butter a 10-inch glass pie plate. In a food processor, pulse the graham cracker crumbs with the ground almonds and sugar until thoroughly blended. Add the melted butter and pulse until the crumbs are moistened. Press the crumbs evenly over the bottom and up the side of the pie plate to form the crust. Bake for about 20 minutes, just until the almonds are lightly browned. Let the crust cool to room temperature.
Step 2 Meanwhile, make the filling
In a bowl, whisk together the lime juice, lime zest, condensed milk and eggs until smooth. Pour the filling into the cooled crust and bake for about 20 minutes, until set around the edge and slightly jiggly in the center. Let cool to room temperature, then refrigerate until very firm, at least 6 hours or overnight.
Step 3 Make the whipped cream
In a bowl, using a handheld mixer, beat the heavy cream and sour cream until soft peaks form, 2 minutes. Beat in the sugar until stiff peaks form, 1 minute. Mound the whipped cream on the pie. Garnish with the key lime slices and serve.
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Review Body: This recipe is a national disaster in a pie plate. Cooking for at least 45 minutes yielded a sloppy boiled over mess with a burned top that never firmed up. Having never made key lime pie, I went back to research what went wrong. The ratios. They are completely out of whack. Two eggs. Probably should have been 6 to 8 yolks for that amount of sweetened condensed milk. Probably too much lime juice based on the consensus of other recipes.
The crust worked properly. I added 2.5 tablespoonfuls of cocoa powder to the mix resulting in a fabulous crust. Unfortunately during the filling bake the crust was ruined.