Cream Cheese Key Lime Pie with Graham-Almond Pie Crust
Key Lime Pie with Cream Cheese
Servings 8
Cost 5
Ingredients
Crust
- 12 square graham crackers (90 grams)
- ½ cup whole roasted unsalted almonds (60 grams)
- 2 tablespoon shredded unsweetened coconut (12 grams)
- 2 tablespoons sugar (25 grams)
- Pinch salt
- 4 tablespoons melted unsalted butter plus more for the pan (56 grams)
Filling
- 14 oz can condensed milk
- 8 ounces cream cheese, softened
- 4 large egg yolks
- 2 tablespoons grated lime zest
- ½ cup bottled key lime juice or fresh squeezed like juice see note
Topping/Garnish
- 1 cup whipped cream (8 oz) whipped and sweetened to taste
Instructions
- Preheat oven to 350 degrees F. Grease a 9-inch pie dish with some of the butter.
- Put the graham crackers in a food processor and process to make a little under 1 cup of crumbs. Transfer to a bowl. Add the whole almonds and coconut to the processor and process to make a little over ½ cup finely ground almond & coconut. Add to the bowl. Add sugar and salt and stir until evenly blended
- Pour in the melted butter and stir until evenly blended, then press into pie plate. Bake for about 8 minutes and let cool completely. I haven't tried this crust unbaked, but since you are baking the filling, you could probably skip the 8 minute bake time if you'd like.
- Prepare filling. Clean out food processor bowl. Combine condensed milk and softened cream cheese and process until smooth. Add the egg yolks and process until smooth, then add the zest and process.
- Pour into the pie shell and bake at 350 degrees F. for about 18 minutes or until pie appears set (it will go from shiny to matte). Let cool at room temperature for about 30 or 40 minutes, then transfer to the refrigerator and chill until very cold -- about 4 to 6 hours.
- Garnish with sweetened whipped cream.
Notes
I use Nellie and Joe's Key Lime juice