Key Lime Pie

I am a huge fan of things sweet and tart; but mix the two together and it’s a guaranteed winner.  Key lime pie is one of my long time favorite desserts.  Every time I go out and it’s on the menu it’s guaranteed I’m going to get a piece for dessert. 

I have made many desserts that have the sweet and tart combination but I have never taken on the challenge of making a key lime pie myself.  One day I searched all day for the perfect recipe to try out; I really never found one that really jumped out at me and had everything I wanted in one.  There are some that seemed like the flavor would be muted because of lack of lime or too much other stuff so I decided to write one myself.  I figured if I wrote it myself it would include everything I was hunting for. 

The first attempt turned out pretty good.  I was very impressed with it; especially for it being my first attempt.  I will definitely make it again; I may try to “tweak” it a little to make the filling a little thicker initially so it doesn’t have to bake as long but that’s probably the only change I’ll make.

***If you’re not a big fan of lip puckering tartness half the amount of key lime juice used.

 

1 Cup graham cracker crumbs                                    
1/2 Cup almonds                                                      
1/2 Cup pretzels                                                       
1/8 Teaspoon sugar                                                  

 Filling:
1 Can sweetened condesned milk
1 Egg, beaten
2 Egg yolks
Zest of 1 lime
1 Cup sugar
1 Cup key lime juice (I used Nellie and Joe’s)

Preheat oven to 350 F.

Crust:Place pretzels and almonds in bag and smash with rolling pin until in course pieces.  (I wanted to be able to see the almonds in the crust and I didn’t want the almonds or pretzels to be a powder so that’s why I coarsely crushed them) Combine butter, graham cracker crumbs, almonds, pretzels, and sugar and mix until completely combined.  Once mixed together put mixture in 9 inch pie plate;pat the mixture in the pan until pan is completely lined. 

Once finished place for 10-12 minutes or until crust is completely cooked.  Remove from oven and let cool. 

 Filling:
Beat egg and egg yolks.  Combine condensed milk, eggs, sugar and combine.  Once combined add lime juice and lime zest and blend together completely.  Pour in cooled pie crust.
 

Bake 20-25 minutes or until filling is set.  Let cool and refrigerate until ready to serve.   

                                               

Recipe Source: A Lynsey Original